Pork Pinchos with Shredded Cabbage Salad

Pork Pinchos W Shredded Cabbage Salad - 13g Carbs, 5g Fiber

From: South Beach Diet Taste of Summer Meal Plan Prep time: 30 minutes Marinating time: 30 minutes Cook time: 15 minutes Traditional Spanish tapas fare, pork pinchos make a great main course when served with a salad of tender cabbage and creamy avocado sweetened with juicy orange sections. An extra squeeze of orange just before serving is a nice touch.

Pork 2 tsp paprika 1 tsp ground cumin 1/2 tsp garlic powder 1/4 tsp cayenne 1 1/2 lb pork center loin, cut into 1-inch cubes

Salad 1 (1-lb) head Napa cabbage, thinly sliced (6 cups) 1 seedless orange, peeled and chopped 1 small avocado, finely chopped 2 scallions, thinly sliced 1 Tbsp extra-virgin olive oil 1/4 tsp salt 1/4 tsp freshly ground black pepper Pinch cayenne 1 small orange, peeled and cut into 8 wedges

Special equipment 4 (12-inch) skewers

For the pork: In a large bowl, combine paprika, cumin, garlic powder, and cayenne. Add pork and turn to coat; cover the bowl with plastic wrap and let sit at room temperature for 30 minutes. Thread pork evenly onto skewers.

For the salad: In another large bowl, combine cabbage, chopped orange, avocado, scallions, oil, salt, black pepper, and cayenne. Transfer salad to a large platter.

Lightly coat a grill or grill pan with cooking spray and heat to medium-high. Grill pork, turning frequently, until cooked through, 10 to 12 minutes. Serve warm on top of salad, and put orange wedges on the side.

Makes 4 servings

Nutrition per Serving: 390 Calories, 20g Fat, 5g Saturated Fat, 40g Protein, 13g Carbs, 5g Fiber, 240mg Sodium

Contributed by

 * Healthy Recipes For Diabetic Friends Y-Group