This Rainbow Salad is the perfect way to get more veggies into your diet!
Hello, Spring! I have been waiting for you. We actually had a REAL winter here in Northern California this year, and this girl is ready for some warm sunshine and fresh food. I don’t know about you, but I don’t eat a ton of raw foods in the winter. I’ve been hunkering down this cold winter with hearty soups and stews trying to stay cozy and warm. I figured that it’s about time to lighten it up a bit.
I’m kicking off this Spring with my Rainbow Salad. It’s basically a big salad bursting with all the colors. Doesn’t that look pretty?
Ever hear the term “eat the rainbow.” It’s a simple way of reminding you that eating a variety of fruits and vegetables will get you the vitamins and minerals you need. I like this idea because sometimes I get into a rut and find myself eating the same things over and over again. Can you relate?
This Rainbow Salad is all about aesthetics and texture. Food is so much more than just what we are actually eating. When we create beautiful foods that are pleasing to the eyes and to the palate, we are creating an experience of eating. Pretty food tastes better. Different textures make it more interesting. I used my mandoline slicer to make super thing carrots and radishes and spiralizer to create fun shapes with the cucumber.
The idea with this salad is to just get as many different colors and nutrients into it as possible. After a long, cold winter, many of us have probably been eating heavier, richer foods. Spring is a time to lighten things up and to get things moving again. You guys know I’m not a big fan of detox diets and fad eating. But getting our sluggish bodies moving and giving our livers a little love is important. You can read more about some simple ways to gently detox every day HERE.
I’ve been starting my day with my favorite green detox juice. You don’t even need a juicer to make it. And I’ve been making variations of this Rainbow Salad, basically using whatever colorful veggies I can find. This salad is super versatile. Just pick your favorite colorful veggies and go with it. I used a mix of arugula and baby greens for the base. You can use any salad greens that make you happy.
Oh, don’t forget about the delicious dressing. It’s just a simple orange vinaigrette that pairs well with just about any salad. Just 6 simple ingredients: olive oil, apple cider vinegar, an orange, a shallot, and salt and pepper. If ginger is your jam, feel free to substitute ginger for the shallot. Mmmmmm… orange ginger vinaigrette! You can never have enough homemade salad dressing. It makes throwing together salads super easy.
So, there it is. My first salad of the season, loaded with all the colors of the rainbow. Yet super easy to throw together. Fresh, versatile, and so beautiful. You are going to LOVE it. Trust me!
For the Orange Vinaigrette
- 3/4 cup olive oil ( THIS is my favorite brand)
- 2 tbs apple cider vinegar ( I use THIS raw brand)
- juice from one orange
- 1 tsp orange zest
- 1/2 of a shallot, minced
- salt and pepper, to taste
For the Salad
- 8 to 12 ounces of salad greens (I used baby arugula and a spring salad mix)
- 1 cup cherry tomatoes, sliced in half
- 2 carrots, thinly sliced
- 6 small radishes, thinly sliced
- 1 small red pepper, chopped
- 1 avocado, chopped
- 1 cucumber, thinly sliced or spiralized
- 1 cups shredded purple cabbage
- handful of fresh cilantro OR parsley, chopped
- hemp seeds (like this)
- Prepare dressing my adding everything except salt and pepper to a glass jar. Mix os shake until well incorporated. Add salt and pepper to taste. Set aside.
- To assemble salad, add salad greens to bowl. Arrange vegetables in rainbow color order OR just throw them in and mix.
- Serve with orange vinaigrette dressing. Enjoy!
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