This hearty spinach salad makes the most of your spice cabinet, with chili-paprika rubbed pork and a quick coriander-lime dressing. Creamy and decadent macadamia nuts are a great source of heart-healthy monounsaturated fats. Source: Diabetic Living Magazine, Spring 2019

Lauren Grant


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 450 degrees F. Line a large rimmed baking sheet with foil.

  • Combine chili powder, smoked paprika, sweet paprika, garlic powder, onion powder, salt, and ground pepper in a small bowl. Coat pork with the spice mixture.

  • Heat 1 Tbsp. oil in a large skillet over medium-high heat. Add the pork and cook until browned on all sides, 4 to 6 minutes; transfer to the prepared baking sheet.

  • Roast the pork until an instant-read thermometer inserted in the thickest part registers 145 degrees F, 14 to 18 minutes. Transfer the pork to a clean cutting board. Tent with foil and let rest for 10 minutes.

  • Meanwhile, combine spinach, pineapple, bell pepper, macadamia nuts, and parsley in a large bowl. Whisk together the remaining 2 Tbsp. oil, lime juice, shallot, coriander, garlic, and mustard in a small bowl.

  • Cut the pork into 12 slices. Toss the spinach mixture with the lime dressing and divide among 4 plates. Top each serving with 3 slices of the pork.


Tip: To toast nuts, preheat oven to 350 degrees F. Spread nuts in a shallow baking pan lined with parchment paper. Bake, uncovered, for 5 to 10 minutes or until toasted, stirring once or twice. Let cool.

Nutrition Facts

493 calories; 32.6 g total fat; 5.4 g saturated fat; 92 mg cholesterol; 298 mg sodium. 898 mg potassium; 19.3 g carbohydrates; 5.7 g fiber; 9 g sugar; 34.1 g protein; 5274 IU vitamin a iu; 88 mg vitamin c; 37 mcg folate; 96 mg calcium; 5 mg iron; 117 mg magnesium;