Vietnamese Salad

Servings 4 people


  • 1 pound pork tenderloin
  • 1 teaspoon olive oil
  • 3 tablespoons lime juice
  • 1 1/2 tablespoons fish sauce
  • 1 1/2 tablespoons low sodium soy sauce
  • 1/2 tablespoon sugar
  • 1/2 tablespoon grated fresh ginger
  • 1/8 teaspoon ground red pepper
  • 1 Serrano pepper thinly sliced
  • 3/4 cup chopped mint
  • 1/2 cup thinly sliced red onion
  • 3 green onions thinly sliced diagonally
  • 1 medium cucumber halved lengthwise, seeded, and thinly sliced
  • 8 cups chopped Romaine lettuce
  • 1/2 cup chopped cilantro


  • Preheat grill to MEDIUM-HIGH.
  • Brush pork with olive oil and grill for 6 minutes per side or until a meat thermometer inserted into thickest part registers 145 degrees.
  • Remove pork from grill and allow it to rest for 5 minutes then slice in half crosswise then slice each half, lengthwise, into thin strips. Cool.
  • Meanwhile, in a large bowl, combine lime juice and next 6 ingredients (fish sauce through Serrano pepper).
  • Add pork strips and toss to coat. Add mint, red onion, green onions, and cucumber to bowl and toss.
  • Evenly arrange lettuce on each dinner plate then top each serving with about 2/3 cup of pork mixture.
  • Sprinkle with chopped cilantro. Serve and enjoy!


LC SERVING SUGGESTION: Sliced avocado drizzled with lemon juice. SERVING SUGGESTION: Add sesame breadsticks. KOSHER: Instead of pork, use a boneless skinless turkey breast. Skip the fish sauce. GLUTEN FREE: Make sure fish sauce and soy sauce are gluten-free. NUTRITION per serving: 215 Calories; 6g Fat; 28g Protein; 13g Carbohydrate; 4g Dietary Fiber; 75mg Cholesterol; 301mg Sodium. Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates. Points: 5
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