Pork & Cheddar Cheeseburger Salad
with Cornichon Vinaigrette
Cooking time
10 minutes
Servings
2/4
Calories
590 /serving
Buh-bye bun, and hello salad! When the cheeseburger is set free of its carby trappings, it makes a generous keto meal (and it’s quick, too!). Savoury morsels of browned ground pork and gratings of aged cheddar are met with all the fixings, plus a bright bite of watermelon radish. A garlicky vinaigrette with chopped cornichons is the pickle on top.
We will send you:
- 340g Canadian-raised lean ground pork (high-protein serving)
- 150g Shredded cabbage
- 1 Head of curly leaf lettuce
- 1 Watermelon radish
- 32g Cornichons
- 60g Grated aged cheddar
- 30ml Apple cider vinegar
- 15ml Minced garlic
- 12g Meat & Greet spices (garlic, salt, onion, paprika, sunflower oil, oregano, thyme)
Contains: Milk, Mustard, Sulphites
You will need:
Oil
Medium pan
Salt & pepper (S&P)
Total Fat
37 g
Saturated Fat
13 g
Sodium
1450 mg
Total Carb
23 g
Sugars
8 g
Protein
44 g
Fibre
7 g
Preparation
Cook the pork
In a medium pan, heat a generous drizzle of oil on medium-high. Add the pork*; season with ⅔ of the spices and S&P. Cook, breaking up the meat, 4 to 6 min., until browned and cooked through.
Mise en place
Meanwhile, separate the lettuce leaves; tear the leaves. Quarter the watermelon radish; thinly slice crosswise. Thinly slice the cornichons crosswise.
Make the salad
In a large bowl, combine the vinegar, cornichons, garlic, 4 tbsp oil (double for 4 portions), the remaining spices and S&P. Add the lettuce, cabbage, watermelon radish, cheese and pork; toss well.
Plate your dish
Divide the salad between your bowls. Bon appétit!
Adopt Richard
$5 from every puppet sold will go to Second Harvest, an organization that connects surplus food with charities.
*Health Canada recommends cooking ground pork to a minimum internal temperature of 71°C.
