1. Prepare both oranges by cutting off the rind and outer membrane and slicing out the wedges of fruit between the segments. Do this over a bowl and set the remaining juice aside.
2. Divide the greens up between two plates, and top with oranges, avocados and cashews.
3. Add a drizzle of olive oil and any juice left over from the oranges. Season with sea salt and freshly ground black pepper to taste.
4. Add grilled chicken breast slices on top (optional, if served by itself).
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (603g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 250 (39%)|
|Amt Per Serving||% DV|
|Total Fat 27.8g||37 %|
|Saturated Fat 4.8g||24 %|
|Monounsaturated Fat 16.5g|
|Polyunsanturated Fat 4.2g|
|Cholesterol 136.9mg||42 %|
|Sodium 1519mg||52 %|
|Potassium 1864.2mg||49 %|
|Total Carbohydrate 38.5g||11 %|
|Dietary Fiber 13.2g||53 %|
|Sugars, other 25.3g|
|Protein 62.7g||90 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 636
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