RAINBOW SALAD
Presenting the colourful and nourishing Rainbow Salad! This salad, bursting with flavours, colours, and minerals, is a celebration of health and freshness. Picture a colourful salad made out of crunchy bell peppers, juicy tomatoes, shredded carrots, bright purple cabbage, sweet corn, and perhaps some citrus slices with a zesty vinaigrette. With the distinct nutritional advantages that each component offers, this salad is not only gorgeous to look at but also quite filling. Rainbow Salad is certain to add colour and vibrancy to any dinner, whether you’re searching for a filling main course or a refreshing side dish.
Ingredients:
1 lb asparagus
* 7 each sweet baby bell peppers
* 5 cups greens of choice
* 1 pint cherry tomatoes
* 4 each persian cucumbers
* 1/2 bunch fresh dill
* 2 each sliced avocado
* 1/2 cup pumpkin seeds
* 2 each lemons squeezed
* 2 tsp extra virgin olive oil
* Salt and pepper to taste
Instructions:
- Roast one pound of asparagus and add a few teaspoons of oil.
- then roast seven tiny, delicious baby peppers whole for 15 to 20 minutes at 400 degrees on a sheet pan. After cooking, season with a pinch of salt and a squeeze of a half lemon.
- To make the salad’s foundation, wash and cut red cabbage and greens.
- Chop herbs, tomatoes, and cucumbers to sprinkle over the greens.
- Stem and cut the roasted peppers. Halve the asparagus and toss it into the salad.
- Add the seeds and ripe avocado.
- Squeeze lemon on top, fresh ground pepper and adrizzle of olive oil or your fave dressing.
