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Roast pork salad with avocado, tomato, beet, endive and walnuts (*)


Portions for 1 serving:

4oz of cold roast pork (1 slice)

1 avocado

1 tomato

1 small beet

1/2 endive

1oz walnuts


1 tbsp olive oil

1 tsp balsamic vinegar

1 tsp wine vinegar

1/8 tsp iodized salt


Nutriments table


Cut the roast and the vegetables in small dices and put all the ingredients in a large bowl. Prepare the dressing separately and pour it on the salad.