Sunset Sensation Salad

Were you the designated salad tosser for this weekend’s BBQ? Don’t worry, AKT’s Nutritive Specialist, Safia Morsly-Fikai, has got you covered! Shake things up with this salad. Mixed greens, red bell peppers, shiitake mushrooms, chicken, mandarin oranges and more. This salad has all the colors of summer in one bowl.



  • 6 cups Organic Spring Mix Salad Blend
  • 1/2 red bell pepper, chopped
  • 4 shiitake mushrooms, sliced
  • 1/3 cucumber, sliced and quartered
  • 1/2 carrot, diced
  • 1.5 cup organic grilled chicken breast, sliced into strips
  • 1/2 avocado, diced (optional)
  • 2 Mandarin oranges
  • 2 Tbs. fresh basil, minced
  • 1 tsp. Herbs de Provence, dried
  • Cracked black pepper, to taste


  •  3/4 cup extra virgin olive oil
  • 3 Tbs. red wine vinegar
  • 1 Tbs. lemon juice
  • sea salt and white pepper, to taste


  1. Mix the dressing in a small bowl. For best results, start with all ingredients at room temperature so as to achieve proper emulsification
  2. Mix the greens with 3/4 cup of the vinaigrette dressing, thoroughly coating the greens
  3. Evenly disperse the dressed spring mix among plates
  4. Top with bell pepper, shiitake mushrooms, cucumbers, carrots, basil, chicken breast,  and diced avocado
  5. Evenly sprinkle Herbs de Provence on top of salad
  6. Add salt and pepper, to taste
  7. Drizzle each plate with extra red wine vinaigrette, if desired

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