Rainbow Salad
Eat the rainbow with this fiber-fueled rainbow salad. This anti-inflammatory salad is jam-packed with nutrient density. Loaded with antioxidants, beneficial compounds, and over 25 different plants, this salad is good for gut health.
Servings: 1
Calories: 185kcal
Ingredients
- 4 cups of mixed baby salad greens
- ½ cup shredded beet
- ½ cup shredded carrot
- ½ cup shredded purple or green cabbage
- ½ cup chopped tomato
- ½ cup sliced cucumber
- ½ cup sliced or chopped jicama
- ½ cup sliced red bell pepper
- ¼ cup sliced radish
- ¼ cup sliced onion
- ½ cup broccoli sprouts
- Dressing of choice: Easy Green Goddess Dressing Walnut Salad Dressing, Creamy Tahini Ginger Dressing, Vegan Creamy Italian, Epic Tahini Lemon Garlic, Toasted Pecan Balsamic Vinaigrette
- fermented vegetables kimchi, sauerkraut (optional)
- ancient grains (optional)
- beans or lentils black beans, chickpeas, kidney beans, brown/green lentils (optional)
- seeds hemp hearts, pumpkin seeds, sunflower seeds (optional)
Instructions
- Combine all veggies into the largest bowl you have on hand.
- Add dressing and optional additions (if using), and enjoy!
Notes
EQUIPMENT / SUPPLIES
- Knife
- Cutting board
- Measuring cup
Nutrition
Calories: 185kcal | Carbohydrates: 41g | Protein: 8g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.1g | Sodium: 175mg | Potassium: 1470mg | Fiber: 12g | Sugar: 19g | Vitamin A: 16072IU | Vitamin C: 199mg | Calcium: 124mg | Iron: 4mg
