A triple punch of Ojai Pixie tangerines make the chard in this salad taste like tangerines in leafy green form. With a myriad of textures from millet and avocado, and a dressing that tastes like liquid candy, this salad is a yummy way to get more leafy greens into your diet.
Earlier this week, I shared how Warren and I are committing to living a healthier lifestyle. We’ve joined a gym and have been going regularly. We’re also eating loads more fruits and veggies! In the short time that we’ve been working out, I’m already seeing a difference in Warren’s waistline. I can’t really say the same for myself (darn those man genes), but that’s not my goal anyway :) However, I do feel like I have more energy, and a “pep in my step”, if you will :)
One of the key tips that helps us stay on track is varying up how we consume our fruits and veggies. Hence, my obsession with salads lately :) Both my spiralized potato taco salad and quinoa confetti salad are yummy, but why stop there? Let’s add another salad to the stock pile.
The base of the salad is made of beautiful dark green chard, but the star are juicy Ojai Pixie tangerines. I’ll be honest, I do not like the taste of chard on it’s own. They’re a little bitter to me. This salad has a triple punch of pixie flavor that transforms the taste of the chard completely. The bitterness of the chard is not even noticeable once the salad is assembled. It’s like eating a tangerine in leafy green form. So wonderful!
Other goodies in the salad are crunchy grains of millet and creamy avocado. Definitely a textural delight!
I mentioned a triple punch of pixie flavor earlier and by that I meant that there’s both pixie zest and diced pixie in the salad AND the dressing is made using freshly squeezed pixie juice. Let’s talk some more about the dressing. In addition to the pixie juice, it also has coconut oil (I LOVE THE STUFF and use it for everything – skin and recipes), chia seeds, and agave. So much yum, I can’t even! It’s like candy!
Alright, enough chit chat. Onward to assembling the salad. Start with a large bowl of coarsely chopped chard.
Top it with some cooked millet.
Sprinkle on some parsley.
And diced avocados.
Then, add some Ojai Pixie zest,
and diced Ojai Pixies.
Finally, pour on that dressing!
And give it a big stir.
Dig in!
Chard, Pixie & Millet Salad with Chia Seed Pixie Dressing
Yields 6 servings
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Salad
Ingredients
4 cups of Swiss chard (about 2 bunches), stems and ribs removed, leaves coarsely chopped
2 ½ cups cooked millet, cooled*
½ cup fresh parsley leaves, chopped
2 ripe Hass avocado, diced
Zest from 2 Ojai Pixie tangerines
2 Ojai Pixie tangerines, segmented and cut into thirds
Directions
- In a large bowl, combine all the ingredients. Pour the dressing (recipe follows) over the salad and give it a big stir **.
Dressing
Ingredients
1 tablespoon chia seeds
3 tablespoons coconut oil, melted
1 ½ tablespoons Ojai Pixie tangerine juice, freshly squeezed
1 tablespoon agave
Directions
- Whisk together all the ingredients.
Notes
*1 cup uncooked millet yields 2 ½ cups cooked millet. Bring 2 cups of water to a boil. Add the millet. Lower the heat to a simmer and cover for 17-20 minutes or until all the water is absorbed. Off the heat and let stand covered for 5 minutes.
**Enjoy right away or let sit for 30 minutes or longer. The longer you let it sit, the more the chard absorbs the pixie flavor. YUM!
Storage
Store covered in the refrigerator for up to 3 days.
Disclaimer: Melissa’s Produce provided some of the produce used in this post. Melissa’s Produce’s goal is to educate and inspire people to eat better. Their mission is to increase produce consumption in the U.S. in an effort to make a healthier America, a mission that I stand behind.
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