Chili-Lime Pork and Mango Skewers With Avocado Mash

You will need eight 10-inch skewers; soak them for 30 minutes before using if they are bamboo/wooden.

Makes 4 servings 2 teaspoons chili powder

1⁄ 2 teaspoon ground cumin

1⁄ teaspoon granulated garlic

4

(or garlic powder)

1⁄ 2

teaspoon kosher salt

1⁄ teaspoon ground

8 cayenne pepper

11 ⁄ pounds pork loin,

4 cut into 1-inch chunks

Flesh of 2 ripe mangoes, cut into 1-inch chunks

1 medium red onion, cut into 1-inch pieces

Canola or grapeseed oil, for the pan

2 avocados

2 tablespoons fresh lime juice (from 1 lime)

Fresh cilantro leaves, for garnish

Combine the chili powder, cumin, garlic powder, 1⁄ tea

4 spoon of the salt and the cayenne pepper in a medium bowl. Add the pork and toss to coat evenly.

Thread the pieces of pork, mango and onion slices onto the skewers, alternating them until each skewer has 3 or 4 pieces of each. (You may need to thread a few slices of onion to equal the width of pork and mango pieces.)

Brush a grill or double-burner grill pan with oil and preheat it over medium-high heat. Grill the skewers for 10 to 12 minutes, or until the pork is cooked to medium (145 degrees) and grill marks have formed, turning the skewers several times. Transfer the skewers to a plate and allow the meat to rest for 5 minutes.

Meanwhile, halve the avocados, then peel and pit them. Place the flesh in a medium bowl and add 1 tablespoon of the lime juice and the remaining 1⁄ teaspoon of salt. Mash

4 the avocado with a fork until it’s mostly smooth but some chunks remain.

Spread a quarter of the avocado mash onto each plate. Arrange two skewers on top of each, then drizzle each plate with some of the remaining lime juice.

Garnish with cilantro leaves and serve right away.

Per serving: 480 calories, 32 g protein, 29 g carbohydrates, 29 g fat, 6 g saturated fat, 85 mg cholesterol, 290 mg sodium, 8 g dietary fiber, 17 g sugar

From nutritionist and cookbook author Ellie Krieger.