Recipe: Microgreens Salad with Oranges and Strawberries

Jillian Burne recipe Microgreens Salad with Oranges and Strawberries

Microgreens Salad with Oranges and Strawberries
Serves 2


The Salad:

  • 6-8 ounces cooked chicken breast or fish (salmon is nice)
  • 2 cups microgreens
  • 1 orange, peeled, pith removed and cut into sections
  • 8 ripe organic strawberries, cut in half
  • 1 carrot, peeled and sliced into ribbons with the carrot peeler
  • Several very thin slices of red onion, if desired
  • 4 leaves red leaf butter lettuce

  • Avocado slices

  • 2 tbsp. apple cider vinegar
  • 2 tbsp. lemon juice
  • 2 tbsp. fresh squeezed orange juice
  • 6 tbsp. extra virgin olive oil
  • Sea salt to taste

Slice the chicken breast or break the fish into pieces.

For the dressing:
In a bowl, whisk together the dressing ingredients.

For the salad:
In a large bowl, combine the microgreens, oranges, strawberries, carrot and red onion. Whisk the dressing and spoon 3-4 tablespoons over the salad, mix gently to combine.

To serve:
Place the butter lettuce leaves on two luncheon plates. Divide the dressed salad over the butter lettuce. Top with the chicken or fish. Garnish with the avocado slices. Spoon some of the remaining dressing on the salads as desired.

Enjoy it!

Recipes created in collaboration with Pauli Halstead author of Primal Cuisine.

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