Updated: Sep 10, 2019
So one day recently, I started craving those little mini tangerines because the weather is finally starting to feel like summer around here (thank goodness, winter lasted WAY too long!) and they were the first thing that came to my mind when wanting something refreshing & juicy! BUT I took it a step further and started to throw them into a salad, and let me tell you..... probably one of the best salads that I have ever had. This salad is a mix of so many foods that are high in antioxidants as well as other greens and superfoods! SO DELICIOUS and filling!
Prep Time: 10 minutes
Cook Time: 25 minutes (if adding a protein, as I did)
Total TIme: 35 minutes
Servings: 2 servings
1lb of organic, grilled chicken, chopped
2-3 cups of organic spinach, arugula or kale
1 cup peeled mini tangerines
1 cup chopped asparagus
1 cup blueberries
1/2 cup chopped cucumber
2 tablespoons bee pollen
2 tablespoons hemp seeds
1 avocado, sliced
extra virgin olive oil
salt + pepper
Slice up the grilled chicken into small chunks, and with some extra virgin olive oil start to cook on the stove in a skillet on a medium heat.
In the meantime, chop up the cucumber, asparagus and avocado and toss all other ingredients into a large bowl.
Sprinkle a little more extra virgin olive oil in the bowl for more flavor.
Once the chicken is fully cooked, add to the bowl, and add in the hemp seeds, bee pollen and Primal Kitchen Green Goddess dressing and mix until even.