Preparing the Pork
Pat 2 boneless pork loin chops dry and season both sides with 1 tablespoon coarse kosher salt, 1 teaspoon ground black pepper, 1 teaspoon smoked paprika, ½ teaspoon onion powder, ½ teaspoon garlic powder, and ½ teaspoon dried thyme, pressing the seasoning into the meat.
Cooking the Pork
Heat a skillet over medium-high heat with a light drizzle of oil if needed. Cook the pork chops for about 4–5 minutes per side until nicely browned and the internal temperature reaches 145°F. Remove from the pan and let them rest for 5 minutes before slicing into strips.
Cooking the Eggs
Heat a small skillet over medium heat with a little oil or butter. Crack 2 eggs into the skillet and cook for about 2–3 minutes until the whites are set but the yolks are still runny. Carefully flip the eggs and cook for another 30–60 seconds. Remove from heat and season with a dash of salt and pepper.
Making the Avocado Dressing
In a blender or food processor, combine 1 avocado, ½ cup plain Greek yogurt, juice of ½ lime, ½ teaspoon salt, 1 garlic clove, 2 tablespoons olive oil, and 1 tablespoon red wine vinegar. Blend until smooth and creamy, adjusting seasoning if needed.
Assembling the Salad
In a large bowl, combine mixed salad greens and spinach with ½ sliced cucumber. Top with the sliced pork and halved or sliced eggs.
Finishing and Serving
Drizzle the avocado dressing over the salad and garnish with fresh chopped chives and chopped green onions. Serve immediately for a fresh, protein-packed meal.
