RAINBOW

SALAD

This Rainbow Salad is not only colorful, it’s fresh and delicious. 

Servings

4

Ready In:

 35 min

Calories:

357

Good For:

Salads

Ingredients

  • arugula, baby spinach, or other greens
  • 1 red beet, grated or spiralized
  • 2 carrots, ribboned w/ peeler
  • 1/4 red onion, thinly sliced
  • 6 slices yellow bell pepper
  • 1/2 cup shredded red cabbage
  • pea shoots, micro-greens or sprouts
  • A few baby tomatoes
  • 1 avocado, sliced raw pistachios, chopped or slivered
  • DRESSING
  • 2 lemons, juiced
  • 1 avocado
  • 1 1/2 tsp chopped red onion
  • 6 basil leaves
  • 6 stems fresh dill
  • 1/3 cup cold pressed extra virgin olive oil
  • 1/8 tsp sea salt or two stalks celery 1 tsp maple syrup (optional)

Step by Step Instructions

Step 1

In each salad bowl place a handful of arugula or other greens. Then top with beets in center and add the other veggies surrounding this

Then accent with the pea shoots, micro-greens or sprouts and finally top with chopped pistachios. Serve with dressing on the side

Step 2 DRESSING

Place all ingredients in a blender and process until creamy. Pour into serving vessel and allow guests to drizzle generously over the salad.

Nutrition

Amount Per Serving

  • Protien 20% 20%
  • Carbs 15% 15%
  • Calories 30% 30%

RAINBOW SALAD

RAINBOW SALAD

Prep Time: 15 minutes
Cook Time: 20 minutes
Additional Time: 10 minutes
Total Time: 45 minutes
This Rainbow Salad is not only colorful, it’s fresh and delicious. 

Ingredients

  • arugula, baby spinach, or other greens
  • 1 red beet, grated or spiralized
  • 2 carrots, ribboned w/ peeler
  • 1/4 red onion, thinly sliced
  • 6 slices yellow bell pepper
  • 1/2 cup shredded red cabbage pea shoots, micro-greens or sprouts
  • A few baby tomatoes
  • 1 avocado, sliced raw pistachios, chopped or slivered
  • DRESSING
  • 2 lemons, juiced
  • 1 avocado
  • 1 1/2 tsp chopped red onion
  • 6 basil leaves
  • 6 stems fresh dill
  • 1/3 cup cold pressed extra virgin olive oil
  • 1/8 tsp sea salt or two stalks celery 1 tsp maple syrup (optional)

Instructions

Step 1

In each salad bowl place a handful of arugula or other greens. Then top with beets in center and add the other veggies surrounding this

Then accent with the pea shoots, micro-greens or sprouts and finally top with chopped pistachios. Serve with dressing on the side

Step 2 DRESSING

Place all ingredients in a blender and process until creamy. Pour into serving vessel and allow guests to drizzle generously over the salad.

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 544Total Fat: 38gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 30gCholesterol: 2mgSodium: 222mgCarbohydrates: 51gFiber: 19gSugar: 10gProtein: 12g

This data was provided and calculated by Nutritionix on 4/22/2020

© Jurate
Category: Salads