Random Pairing: Asian-inspired Salad with Pork Souvlaki, Hummus and Pita

Break the rules for dinner tonight and serve an Asian-inspired salad with with a Greek main: pork souvlaki, hummus and pita.

Credit: Catherine Roscoe Barr

Mix-and-match meal combines Asian-inspired salad, pork souvlaki, hummus and pita

Sometimes a random pairing – like this Asian salad and Greek entree – can be a match made in heaven

It was Greek night at our place and I fancied a salad to start. I’d been dying to figure out how they make that to-die-for orange dressing that sometimes comes on the salad in a bento box, so I thought, ‘what the heck if it doesn’t really go with Greek, I’ll give it a whirl.’

I’m so excited by how amazing it turned out. It’s officially my new favourite dressing – which is kind of a big deal because my maple balsamic dressing (which I will divulge in a future post) has reigned superior for years.

Souvlaki is a favourite, finding its way onto the menu at least once a month. It’s incredibly easy to make and is so delicious and fresh. And this time (as opposed to our Girls’ Night Healthy Snacks), I made my own hummus with roasted garlic and it was delicious (with no over-powering garlicky after taste). Click here for my instructions on making hummus with roasted garlic.

I always use pork for Souvlaki because it’s a good way to take a break from chicken and beef (when we’re not going meatless). I usually buy what’s on sale and have used tenderloin and nearly every kind of roast.

Green Salad with Asian-inspired Dressing


  • 1 large carrot, grated
  • 1 tsp fresh ginger, grated
  • 1 tbsp vegetable oil
  • 1 tbsp rice vinegar
  • 2 tsp soy sauce
  • 2 tsp sesame oil
  • 1 tsp white sugar


Combine all ingredients and blend until smooth.

Pork Souvlaki


  • 2 small pork tenderloins or 1 pork roast, cut into two-bite-sized pieces
  • 2 tbsp olive oil
  • juice of one lemon, about 2 tbsp
  • 2 tsp oregano
  • 2 tsp coarse sea salt


  1. Combine all ingredients in resealable bag, mixing well, and let marinate for at least one hour or overnight.
  2. Preheat oven to 425F.
  3. Cook, uncovered, on baking sheet for 30 minutes, or until meat is no longer pink in the middle.
  4. Serve with toasted pita bread and hummus.