Finding Balance

If you're like me and ate a little too much cake these past few days, this healthy meal may be just the ticket to get you back on track.  Or eat this healthy meal to justify having another slice of cake.  You know you want one.  And, after all, isn't life about finding balance?

Cucumber and Mango Salad with Chili-Spiced Pork

This recipe comes from the June 2011 issue of Everyday Food, a Martha Stewart magazine.  

I love this little magazine, which slips easily into my purse and so can be available when making game-time decisions on what to make for dinner.  Most of the recipes in it are healthy, and they're all quick and easy to make.

Wine
We love Pinot with pork, and the Robert Sinskey Vineyards Los Carneros Pinot Noir was perfect.  As I've written before, Robert Sinskey is one of my favorite Napa wineries.  You gotta love a guy who produces a fantastic Pinot in the middle of  Cab country.

Cucumber and Mango Salad with Chili-Spiced Pork
If you prefer, you can use chicken or turkey breast in place of the pork.

2 boneless pork loin chops
Kosher salt
Freshly ground black pepper
2 Tablespoons extra-virgin olive oil
1 1/2 teaspoons chili powder
4 teaspoons honey
2 Tablespoons fresh lime juice
1 Champagne mango, pitted, peeled and cut into 1-inch pieces
1/2 English cucumber, cut into 1-inch pieces
1 small head romaine lettuce, roughly chopped

Rinse and pat pork dry; season to taste with salt, pepper and 1 teaspoon chili powder.  Grill until done (browned and pork is cooked through), turning once, about 10 minutes.  Transfer to plate, cover loosely with foil and let rest while preparing the salad.

In a large bowl, whisk together olive oil, 1/2 teaspoon chili powder, honey, and lime juice.  Season to taste with salt and pepper.  Add mango, cucumber and lettuce and toss to combine.