Rainbow Salad

Rainbow Salad

It’s starting to feel like summer! Which means eating colder foods, fresher produce and more salads. Maybe it’s just the dietitian in me, but I love this colourful, delicious salad that full of antioxidants. It was my first introduction to eating beets raw – who knew?! While it’s a vegetarian salad, feel free to add additional protein including leftover chopped chicken, chickpeas or sliced boiled egg. Enjoy!

Rainbow Salad

2 large beets, peeled 

2 cups loosley packed finely chopped kale. Massage the kale with your hands, to soften it.

2 Tbsp whole shelled pistachios

2 Tbsp feta or soft goat cheese, crumbled

1 tsp unsalted sunflower seeds or pumpkin seeds

Avocado Dressing

2 garlic cloves

1 large avocado, pitted and chopped

Juice of 1 lime

2 Tbsp avocado or canola oil

2 Tbsp apple cider vinegar

1 Tbsp chopped fresh basil

2 tsp honey

pinch salt and pepper

    1. Slice ends off beets. Secure beets in spiral slicer and create noodles. If you don’t have a spiralizer, you can just grate the beets with a food processor of cheese grater.
    2. In a large bowl, combine beet noodles, kale, pistachios, cheese and seeds.
    3. To a food processor or blender, add all dressing ingredients plus 1 Tbsp water. Add more water 1 Tbsp at a time, processing until smooth and desired consistency
    4. Pour dressing over kale beet mixture and toss to combine. Let sit for a few minutes to let the dressing permeate and soften the beets & kale.
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