A blast of colourful raw vegetables and a simple salad dressing, come together in this tasty and nourishing vegetable salad bowl. Gluten free and vegan, this salad will make a great side to any meal but I devour this beautiful rainbow for a full meal.
Prep Time10 minutesmins
Total Time10 minutesmins
Course: Salad
Cuisine: Continental
Servings: 2
Calories: 221kcal
Ingredients
2cupsmixed lettucegreen and purple
1cuparugula leaves
1cuppurple cabbageshredded
6cherry tomatoeshalved
½cupcucumberssliced
½cupcarrotssliced
2tbspalmondssliced
1tbspchia seeds
2tbsppomegranate seeds
For the dressing
2tbspolive oil
1tbspmaple syrup
Salt and black pepper to taste
Juice of 1 lemon
Instructions
In a big bowl, mix together lettuce and arugula leaves
loosely spread around the purple cabbage, cucumber and the cherry tomatoes (with their seed side facing up for a beautiful look!).
Sprinkle the almond slices, pomegranate seeds and chia seeds
To make the salad dressing, add all the ingredients in a jar and shake-shake-shake. Just like that!
Drizzle over the salad.
Take a step back and admire the beautiful colours! (and those lovely vitamins and minerals)
Serve in bowls.
Notes
This salad is rich in vitamins, minerals and antioxidants. You can bump up the protein content by adding some sprouts and/or tofu for vegan salad and/or cottage cheese for vegetable salad.