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

Nutritional information

No nutrition information available


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. Serve