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Summer South of the Border Salad

Just right taste-bud tickler for summer dinners.


4C Mustard Greens
2 T chopped Cilantro
1 Carrot, cut into thin coins
2 Cloves Garlic, finely chopped
5 Green Onions finely sliced (tops included)
1 bag or 4 cups Mung Bean Sprouts
1-2 Cups Diced or Torn Chicken

2 T Mayonnaise
4 T Your Favorite Salsa

2 T Pumpkin Seeds
1 Avocado, wedged


Cut or tear mustard greens to your favorite size. Add cilantro, carrot, garlic, onion and mung bean sprouts. Toss with Chicken.
Mix the salsa and mayonnaise together to make a dressing. Drizzle over the top
Top with avocado wedges and sprinkle with pumpkin seeds.

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Nutritional Information
Per Serving

no nutrition information available