Rainbow Salad

Recipe from Lisa Ganora

RAINBOW SALAD

Ingredients: 

  • Kale

  • Shredded carrots and red cabbage

  • Apple slices

  • Avocado

  • ½ - 1 cup chickpeas

  • 1 tbsp Sunflower seeds (or preferred seed)

  • Small handful walnuts (or preferred nut)

  • Red bell pepper

  • ½-1 cup quinoa

  • Apple cider vinegar/EVOO/salt dressing

  • Optional:salmon, tempeh, or other additional protein; sauerkraut

Directions:

  1. Soak chickpeas overnight 

  2. Soak quinoa for at least 1 hour

  3. Cook chickpeas in instant pot 

  4. Cook quinoa

  5. Steam, or massage kale with a little salt and ACV

  6. Shred carrots and red cabbage

  7. Cut up bell pepper, avocado, and apple into slices, or preferred shape

  8. In a small jar combine olive oil, apple cider vinegar, and salt.  Shake well

  9. Cook your optional additional protein

  10. Combine all ingredients in a bowl and drizzle dressing over.  Top with nuts, seeds, and maybe sauerkraut.  Sprinkle with a little salt and enjoy!


NOTE: Feel free to substitute with different vegetables.  This recipe can be adjusted easily.  Just try to embrace color and diversity!


Ashke Zinctala