Pork and Fried Egg Salad with Yogurt Avocado Lime Basil Dressing

Grilled pork chops with fried egg, greens, and avocado lime basil dressing topped with fresh chives for a delicious entrée salad.

This entrée salad is a flavorful and nutritious dish that combines a variety of textures and tastes. The pork is seasoned with a mix of herbs and spices, which give it a smoky and savory flavor that pairs well with the creamy and tangy dressing made with Greek yogurt, avocado, lime, garlic, olive oil, and red wine vinegar. The fried egg adds richness to the salad and the mixed greens and sliced cucumbers provide a fresh and crunchy element. Topped with fresh chives, this salad is both delicious and satisfying, making it a perfect meal for lunch or dinner.



Prep Time

15 minutes

Cook Time

30 minutes

Total Time

45 minutes


For the Pork:

  • 2 boneless pork loin chops
  • 1 tablespoon coarse Kosher salt
  • 1 teaspoon ground black pepper
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon dried thyme

For the Salad:

  • Mixed salad greens and spinach
  • 1/2 cucumber, sliced
  • Fresh chives, chopped for garnish
  • Green onions, chopped for garnish

For the Dressing:

  • 1/2 cup plain Greek yogurt
  • Juice of 1/2 lime
  • 1/2 teaspoon salt
  • 1 avocado
  • 1 garlic clove
  • 2 tablespoons olive oil
  • 1 tablespoon red wine vinegar

For the Eggs:

  • 2 eggs
  • Dash of salt and pepper


Prep the Pork: Combine all seasonings listed under ‘For the Pork’ and rub them evenly over the pork chops.

Make the Dressing: Scoop out the avocado and place it in a food processor. Add the remaining dressing ingredients and puree until smooth. Set aside.

Assemble the Salad: In a large bowl, toss the sliced cucumber with the salad greens. Add half of the dressing to the greens and toss to coat. Reserve the remaining dressing for serving.

Cook the Pork: Preheat your grill or oven to 400°F (205°C). Grill or bake the pork chops until they reach an internal temperature of 145-150°F (63-65°C). Once cooked, let the pork rest for 5 minutes before slicing.

Fry the Eggs: As the pork is resting, fry the eggs seasoned with a dash of salt and pepper.

Serving: Divide the dressed salad greens between two plates. Place a fried egg in the center of each plate. Arrange the sliced pork chops around each egg. Drizzle or dollop the remaining dressing over the pork and egg. Sprinkle fresh chives and green onions on top for garnish.

Prepare the seasonings to rub the pork.

Mix together the seasoning blend.

Rub the pork chops with the seasoning blend.

Puree together the dressing ingredients in a food processor.

Toss together the salad greens and sliced cucumber and toss in half of the dressing mixture to coat the greens.

Remove the grilled pork from the grill or oven when internal temp reaches at least 145.

Divide the tossed salad greens over 2 plates. Slice the pork into thin cuts. Place one fried egg in the center of each plate on top of the salad greens. Arrange each sliced pork chop around the edges of the egg. Dollop remaining half of the dressing on the pork and egg. Sprinkle each plate with fresh chopped green onions.