If you love the bold flavors of a classic Cuban sandwich, this salad might become one of your new favorites.
Think about everything that makes that sandwich so irresistible—savory pork, bright citrus, crisp vegetables, and punchy, tangy flavor. Now imagine all of those elements transformed into a vibrant, satisfying chopped salad. The result is something lighter, fresher, and surprisingly filling. And I promise… you won’t miss the bread.
What makes this dish truly special is the grilled citrus used in the marinade. Taking a moment to grill the citrus caramelizes the natural sugars and deepens the flavor, giving the pork a subtle smoky sweetness you simply don’t get from raw citrus juice alone. It’s one of those small steps that creates a big payoff and adds a layer of flavor your guests will immediately notice.
Because everything is chopped and tossed together, every bite delivers a little bit of everything—savory, fresh, tangy, and satisfying. It’s hearty enough to stand alone as a main dish, but it also works beautifully as part of a larger spread if you’re hosting.
Why You’ll Love Making This Salad
This recipe is perfect when you want something that feels indulgent but still fresh and balanced. It’s a great option for a weeknight meal, a make-ahead lunch, or even a dinner party dish where you want bold flavor without a heavy entrée.
And if you’re entertaining, it’s a wonderful conversation starter—especially when people learn about the grilled citrus. It’s unexpected and memorable, which is always a win at the table.
The Health Benefits
Beyond being delicious, this salad also packs some real nutritional value.
Lean pork is an excellent source of high-quality protein and contains essential nutrients like vitamin B12, zinc, and thiamine, which support energy production and metabolism.
Citrus fruits contribute vitamin C and antioxidants that support immune health and help the body absorb nutrients more efficiently.
Fresh vegetables add fiber, vitamins, and minerals that support digestion and overall health, while also bringing crisp texture and freshness to the dish.
When combined, these ingredients create a meal that is both nutrient-rich and deeply satisfying—the kind of dish that leaves you feeling energized instead of weighed down.
A Salad That Eats Like a Meal
This is one of those recipes that proves salads don’t have to be an afterthought. With bold flavors, fresh ingredients, and a satisfying balance of protein and produce, it’s the kind of dish you’ll find yourself returning to again and again.
Whether you’re serving it for a casual dinner or adding it to a dinner party menu, this Cuban-inspired chopped salad brings brightness, flavor, and just a little bit of culinary adventure to the table.
Here’s to fresh flavors, vibrant ingredients, and salads that truly satisfy.
Cheers,
Colleen 🥂
Cuban Chopped Salad
Makes 4 servings
1 pound boneless pork tenderloin
2 limes, divided
1 orange, divided
2 tbsp canola oil
1 tbsp Carnitas Slow Cooker Seasoning, optional
2 garlic cloves, pressed
6 tablespoons light olive oil
4 tablespoons apple cider vinegar
2 teaspoons Worcestershire sauce
2 teaspoons fresh lemon juice
1 teaspoon Dijon mustard
1 teaspoon yellow mustard
salt & pepper
2 romaine hearts, shredded
1/2 pound cooked fresh ham, chopped
6 small dill pickles, chopped
3 hard boiled eggs, chopped
- To make the marinade, juice 1 of the limes and 1/2 of the orange. Add the juice, oil, seasoning, and garlic to a small bowl and mix until blended.
- Trim the pork and cut in half widthwise, then in half lengthwise. Place the pieces into a medium bowl and add 1/4 cup of the marinade to the pork. Let sit in the refrigerator, covered, for at least 5 minutes, or up to 30 minutes.
- Cut the remaining lime in half. Heat a grill over medium heat until hot.
- Add the pork to one side of the grill and the remaining citrus halves to the other side. Grill for 8 minutes, turning the pork halfway through cooking, until the pork reaches an internal temperature of 145˚F.
- Transfer the pork to a medium bowl and shred. Carefully juice the grilled citrus and add it to the pork, along with the remaining marinade and let sit 5 minutes.
- Meanwhile, combine the oil, vinegar, Worcestershire sauce, lemon juice, dijon mustard, yellow mustard and salt and pepper to a bowl and whisk well. Set aside to let the flavors blend.
- In a salad bowl, combine the reserved pork, romaine, ham, pickles and eggs, tossing to combine. Add 1/2 of the dressing and toss.
- Serve remaining dressing on the side.
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