Colorful salad with pork fillet


For 2 servings
  • 2 eggs
  • 1 pork fillet
  • 4 tablespoons of olive oil
  • 0.5 tsp paprika powder
  • 500 g iceberg lettuce
  • 250 g small vine tomatoes
  • 0.5 cucumber
  • 1 small red onion
  • 2 tbsp lemon juice
  • salt
  • pepper
  • 1 tsp coconut blossom sugar
  • 50 g black olives



Working time: 30 min.

nutritional value

525 kcal per serving
Carbohydrates: 13 g
Protein: 38 g
Fat: 33 g


  • Simple
  • Boil the eggs hard in boiling water for approx. 10 min., Quench and peel. First cut the pork fillet into slices, then into strips. Mix with 1 tablespoon of oil and paprika powder.

  • Clean the iceberg lettuce and cut it into 3 cm pieces. Clean the tomatoes and slice them. Peel the cucumber into strips, halve lengthways and core with a spoon, then dice. Halve the onion and cut into thin strips.

  • Mix the lemon juice, 2 tablespoons water, salt, pepper and coconut blossom sugar in a salad bowl. Stir in 3 tablespoons of olive oil. Mix in lettuce, tomatoes, cucumber, onions and olives carefully.

  • Salt the meat and fry in a hot coated pan for 3-4 minutes until light brown. Quarter the eggs. Arrange the salad on plates and serve with eggs and pork fillet.

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