31 May 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!
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
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
- 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.
- In a large bowl, combine beet noodles, kale, pistachios, cheese and seeds.
- 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
- 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.