Rainbow Salad
Servings: 2
Calories: 337kcal
Ingredients
- 3 cups salad greens of your choice (we used iceberg lettuce this time)
- 2 tbsps pumpkin seeds raw or roasted (cashews or pine nuts work too)
- 1 cup carrot julienned
- 1/2 cup red cabbage chopped
- 1/2 cup fresh parsley chopped
- 1/3 cup red onion chopped
- 1/2 avocado cube nd/or 1 hard boiled egg)(a
- 1 egg (optional) hard boiled and chopped
- 1 cup cucumber cubed
- 1/3 cup cherry tomato halved
- 2 tbsps dried goji berries (optional)
- 2 tbsps extra-virgin olive oil or hemp seed oil
- 1/2 lime/lemon juice only (use less if using lemon, ½ lime = 1 tbsp juice)
- black pepper to taste
Instructions
- Optional: add egg to boiling water and cook for about 8 to 10 minutes. Cool under running water.
- Add all veggies to a big salad bowl, toss to combine.
- Add seeds, goji berries, and egg if using. Toss again.
- Drizzle with olive oil and lemon juice.
- Season with black pepper to taste.
Notes
- Take along tip: store greens on top and add lemon juice, olive oil, and black pepper to a small separate container and add just before serving.