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rainbow salad
Print Recipe

Rainbow Salad

Prep Time10 mins
Total Time10 mins
Course: Lunch
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.