Greens, cucumbers, cilantro, micro greens and grilled chicken tossed with a simple dijon dressing.
1/2 a head romaine lettuce (chopped)
1 cup baby spinach leaves (chopped)
1 English cucumber (diced)
1 8-ounce package of pre-cooked grilled chicken – chopped (I like the Applegate brand)
1/4 cup freshly chopped cilantro leaves
1/2 cup red radish micro greens
salt and pepper
2 red radishes
1 tbsp. hemp seeds
1 tbsp raw pumpkin seeds
1 tsp. dijon mustard
1 tsp. freshly squeezed lemon juice
1 tsp. maple syrup or raw honey
1 garlic clove (finely minced)
1/3 cup avocado oil (olive oil would work perfectly fine also)
To begin, add romaine, spinach, cucumber, chicken, cilantro leaves, and micro greens to a bowl and set aside. Now, slice radishes and tomato and set them aside.
Make the dressing by stirring the dijon mustard, lemon juice, maple syrup and garlic to a bowl. Now, slowly whisk in avocado oil until it is well combined. Now, if you are serving this salad immediately, pour the dressing over the salad ingredients and toss until all the greens are well coated with the dressing. Now, season with salt and pepper to taste.
Transfer the salad to a serving dish and finish with radishes, tomato slices, hemp and pumpkin seeds.
If you are prepping the salad for a few days, do not add the dressing, tomato slices and seeds until you are ready to eat. The acidic dressing and the wet tomato slices will only wilt the salad greens faster.