Pork Taco Salad - alive magazine

Ingredients

• 1 lb (450 g) organic pork tenderloin, sliced into 1/2 in (1.25 cm) rounds
• 3 Tbsp (45 mL) grapeseed oil or sunflower oil, divided
• 8 cups (2 L) salad greens
• 2 cups (500 mL) canned pinto beans, drained and rinsed
• 2 cups (500 mL) cherry tomatoes, halved
• 1 avocado, sliced
• 1 mango, cubed
• 1 1/2 cups (350 mL) roughly broken baked tortilla chips
• 1 cup (250 mL) shredded cheddar cheese
• 2 green onions, sliced
• 1/2 cup (125 mL) sour cream
• 1 tsp (5 mL) lime zest
• Juice of 1 lime
• 1 cup (250 mL) loosely packed cilantro leaves
• 1 jalapeno pepper, seeded and chopped
• 1 garlic clove, chopped
• 1/4 tsp (1 mL) salt