Rainbow Salad
Eat the rainbow with this vibrant, healthy, nutrient-dense rainbow salad packed with immune-friendly, health-boosting ingredients. A gluten-free, dairy-free, vegan side or main that's ready in under 30 minutes!
Servings: 2
Calories: 205kcal
Ingredients
For the dressing:
- 2 tablespoons of lemon juice
- 1 teaspoon of apple cider vinegar
- 2 tablespoons of balsamic vinegar
- 1 tablespoon of olive oil (optional)
- 1 tablespoon of maple syrup or agave
- Salt and pepper to taste
For the salad:
- 3 cups of baby spinach
- 1 cup of purple cabbage, shredded
- 1 cup of cherry tomatoes, halved
- 2 carrots, shredded or julienne
- 1 yellow bell pepper, sliced
- 1 cup of cucumber, diced
- ¼ cup of a red onion, thinly sliced
- ¼ cup minced parsley, for garnish
- Avocado, sliced (optional)
- Crushed red peppers (optional)
Instructions
- In a small bowl, combine the lemon juice, apple cider, balsamic vinegar, oil, sweetener of choice, water, salt, and pepper. Mix well and set aside.
- To assemble the salad, place spinach on a large bowl or salad plate. Then top with veggies, each in a section of the plate.
- Drizzle some dressing and garnish with parsley, basil, avocado slices, and a sprinkle of crushed red pepper.
- Serve cold.
Notes
Add edamame, Sweet & Salty Tofu Bites, or quinoa for a protein-packed salad.
If you want to make this even more colorful, you can swap the yellow bell pepper for an orange one and add a cup of corn kernels.
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- Use ripe, in-season produce: The best salads will always contain the freshest ingredients – it just makes sense.
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- For mellower red onion: Slice and soak it in ice water for 10 minutes. Then, drain and add it to the raw salad recipe.
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- Prepare the dressing first: This allows time for the flavors to meld.
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- To speed prep: This rainbow chopped salad is the perfect time to use any kitchen gadgets you have. i.e., a mandoline, food chopper, or food processing slicing/shredding disks.
Nutrition
Calories: 205kcal | Carbohydrates: 32g | Protein: 5g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 130mg | Potassium: 1067mg | Fiber: 6g | Sugar: 17g | Vitamin A: 16074IU | Vitamin C: 189mg | Calcium: 143mg | Iron: 3mg
