Rainbow-ish Salad
Servings Prep Time
2servings 20Minutes
Cook Time
20Minutes
Servings Prep Time
2servings 20Minutes
Cook Time
20Minutes
Ingredients
  • 2cups kalechopped if large leaves
  • 1teaspoon olive oil
  • 1/4teaspoon sea salt
  • 1cup raspberries
  • 1 carrotchopped, shredded, or spiralized
  • 1 red bell pepperchopped
  • 1/2 cucumberchopped or spiralized
  • 1cup blueberries
  • 1 medium beetchopped, shredded or spiralized
  • 2tablespoons raw pumpkin seeds
  • 2tablespoons raw walnuts
  • Dressing:
  • 1 avocadopeeled and seed removed
  • 1/2 cup lemon juice
  • 1/2cup olive oil
  • 1teaspoon salt
Instructions
  1. Chop the kale and drizzle with 1tsp. olive oil. Massage it in. Sprinkle with sea salt. Set to the side.
  2. Arrange the chopped or spiralized vegetables, the berries and the nuts in a rainbow pattern on top of the kale.
  3. To make the avocado cream, combine all ingredients in a food processor or blender and process until smooth. Drizzle on top of the salad and serve immediately.
Recipe Notes

Note: If you prefer your beets soft, boil them for about 20 minutes until fork tender.  To make the presentation look better, divide the kale into two bowls right at the beginning and make a rainbow for each bowl.