Salads with a little bit of everything are extra satisfying with the different nutrients, textures, and flavors. As much as there is value with eating very simply with minimal ingredients for some meals, one benefit is that extra simple meals are easier to digest, I am also a big believer in trying to get a variety of nutrients in each day. A rainbow of whole foods = A bigger variety of nutrients we get in and a healthier microbiome (gut). Salad bowls like this with an array of ingredients deliver so much nutritionally and are enjoyable to eat. I hope you enjoy this Asian Citrus Summer Salad as much as I do.
Asian Citrus Summer Salad
One Serving – As always – eat the amounts that you need to feel satiated on a given day. Some days I need to really load-up my salads to feel satisfied.
Ingredients
- 2 large handuls of arugula or both arugula and a spring mix
- 1/2 cup chickpeas
- 1/2 cup quinoa
- 1/2 cup diced cucumber
- 1 diced green onion – both white and green parts
- 1 diced or minced garlic clove
- 1/2 avocado
- 1 orange, cut 1/2 into small segments + squeeze the other half on the salad
- 1/2-1 lemon squeezed
- 1 TBSP hemp seeds
- optional, small 4-5 mint leaves cut into small ribbons
- 1/2 tsp toasted sesame oil – gives it an Asian flavor and pairs nicely with the citrus
- sea salt to taste
Method
Add everything to a large salad bowl. Mish mash it all together with your fork so that it is well dressed and enjoy! I have a video of me making it below.
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