Grilled pork tenderloin is excellent in this recipe but chicken or ham can be substituted.

Let the salad sit, refrigerated, for a couple of hours so that the flavours can blend.

1 cooked pork tenderloin
6 apricots, quartered
1 small red pepper, seeded and diced
1 small Spanish onion, halved and thinly sliced
¼ cup (50 mL) toasted slivered almonds
1 tsp (5 mL) curry powder
Zest and juice of 1 lime
Pinch chili powder, or to taste
½ cup (125 mL) yogurt
Kosher salt and freshly ground pepper
2 tbsp (25 mL) chopped mint

1. Slice the pork tenderloin and place in a serving bowl. Add the apricots, red pepper, onion and almonds.

2. In a small bowl mix the curry powder, lime zest and juice, add the chili powder to taste and then stir in the yogurt.

3. Pour the yogurt dressing over the pork mixture and toss to mix. Season the salad with salt and pepper and then stir in the mint. Cover and refrigerate for at least 1 hour before serving.

Serves 4