Thai Crunch Salad with Pork Tenderloin

I make some form of an Asian salad often in the summer. Sometimes I use chicken, sometimes pork, and I add whatever veggies sound good. This combo is one of my favorites! A bed of greens gets topped with a medley of crunchy, colorful veggies along with some noodles and protein. The zippy dressing with its distinctive Thai flavors steals the show. Aside from the dressing recipe below, this is more of a guideline than an actual recipe. I did not include exact quantities of veggies...you can use as much as you want depending on your taste and how many you are serving. You can add or subtract whatever you want to make this salad a favorite in your house. The highlight is the delicious dressing, which you'll be tempted to eat by the spoonful (not that I would know). It has that distinctive Thai flair with its sweet, salty, nutty, and tangy flavor. The addition of mint and cilantro contributes a lot of flavor as well...I wouldn't leave them out! I use my Air Fryer Pork Tenderloin recipe for this dish, but you could add whatever protein you like!

Thai Crunch Salad with Pork Tenderloin

For the Dressing (makes enough for 4-6 servings):

• 3 Tbsp soy sauce

• 2 Tbsp fish sauce

• 3 Tbsp seasoned rice vinegar

• 2 Tbsp freshly squeezed lime juice (about 1/2 lime)

• 1/4 cup peanut butter (creamy or crunchy will work)

• 1/4 cup avocado oil

• 1 Tbsp toasted sesame oil

• 1 Tbsp honey

• 1 Tbsp Sambal (chili paste) or Sriracha (or less/more to taste)

• 1 garlic clove (left whole if blending, minced if whisking)

• 1-inch piece of fresh ginger (sliced thin if blending, grated on a microplane if whisking)

Add all the ingredients to a small food processor or mini blender (I use my Beast Blender with a small jar) and blend until smooth. If you prefer, you can whisk everything together in a bowl... just mince the garlic first and grate the ginger on a microplane.

Balance it - Taste and adjust:

• Add a bit of honey if it's too salty or tart.

• Add more lime juice if you'd like it tangier.

• Add a splash of warm water to thin the consistency if needed.

For the Salad:

• Base: salad greens of your choice: romaine, butter lettuce, arugula, or whatever is your favorite. I used baby red butter as a base for mine.

• For the Crunch: I love using a mix of shredded cabbage, shredded carrots, shelled edamame, julienned radishes, chopped green onion, seeded and diced cucumber, and red bell peppers. Any or all of these work well! I like to prep all of the veggies and mix them together in a bowl to add to the salad. For picky eaters, you can keep everything separate so people can choose what they like.

• Noodles: I like to use Jovial brand rice noodles, but any noodle works well. Just cook according to the package directions, then drain and rinse in cool water. Toss with a few spoonfuls of the dressing and refrigerate until ready to use.

• Protein: My Air Fryer Asian Pork Tenderloin, or you can use grilled chicken breasts or rotisserie chicken to keep it easy. Thinly sliced flank steak would be delicious too.

• Toppers: Fresh chopped mint and cilantro and roasted cashews or peanuts.

To Assemble:

Start with a bed of salad greens tossed with a little of the dressing. Top with the veggies, some noodles, and drizzle with a little more dressing. Add your sliced pork tenderloin and top with cashews or peanuts and chopped herbs.