It’s the wasabi and soy sauce almonds that make this salad stand out. In fact, I’m hooked on them (could eat a handful with very little short-term worry about calories). A winner all around.

1 tbsp olive oil

1-1/2 lb pork loin, cut into 1/2″ cubes

1/2 tsp sea salt

1/2 tsp ground black pepper

3 cups baby spinach

3 cups romaine, chopped

3 cups shredded coleslaw mix or rainbow slaw–broccoli, cauliflower, carrot, red cabbage–as pictured

2 oranges, peeled and cut into bite-size pieces

1 large cucumber, peeled and chopped

1 avocado, peeled, pitted, and chopped

1/2 cup bottled sesame-ginger dressing (I used Olde Cape Toasted Sesame Soy & Ginger)

3/4 cup wasabi and soy sauce almonds (Blue Diamond)

1) To large skillet over medium-high heat, add olive oil; toss in pork pieces and sprinkle with salt and pepper; stirring often, cook 5 minutes until pork is cooked through; remove from heat, drain, and transfer pork to plate; let cool 5-10 minutes

2) To large salad bowl, add spinach, romaine, coleslaw mix, oranges, cucumber, avocado, and pork; toss to combine; pour dressing over salad and toss again; scatter wasabi almonds over top and serve

Serves: 4 dinner-sized portions

NOTE: This is a “repeat” recipe featured on my original “Kitchen Novelist” blog 05/31/12



  1. I will eat wasabi almonds until I can’t move….do I dare try the ones with soy sauce , too????LOL!
    Nice recipe!

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