RAINBOW SALAD WITH AVOCADO DRESSING

This delicious and simple rainbow salad is dairy free, gluten free, and perfect for a light meal or as a side, it’s healthy, delicious, and packed with nutrients!

Are you still trying to eat healthier?? and still trying to lose the extra weight around your waist and hips?? I was making some mason jar soups and was getting a little bored of it and was thinking of some new ideas to make it all easier and tastier. BOOM a salad. I already have the ingredients what's the worst that can happen lol. I have to admit that I am not a big fan of vegetables and salads. I mean, I eat them and love them but only as side dishes…so I guess I CAN NEVER BE A VEGETARIAN........ just kidding lol.

Omg this salad was so simple yet so tasty. Thank you! –Gabriella Silvagnoli

Brighten up your day with this easy, simple recipe for Rainbow Salad with avocado dressing. It beautiful...it's colorful...it's healthy and yummy!

RAINBOW SALAD WITH AVOCADO DRESSING

Ingredients

AVOCADO DRESSING:

• 1/2 cup ripe avocado

• 3 tbsp extra virgin olive oil

• 2 tbsp lemon juice

• 1 garlic clove, small, minced using garlic crusher

• 4 tbsp water (to thin out, it's very rich!)

• 1/2 tsp salt

• 1/4 tsp black pepper

SALAD

• 2 cups sweet peas drained, rinsed

• 1 cup carrots sliced

• 1 medium red, yellow and green bell pepper chopped

• 1 medium white and red onions chopped

• 2 cups red cabbage chopped

• 1 cup sweet corn

• 1 mango

• 8 cups assorted salad greens like mixed spring lettuce

• ½ cup raw sunflower seeds

Directions

1. In a food processor or blender, process the avocado, olive oil, lemon juice, garlic, mint until finely chopped. Process all the remaining dressing ingredients until smooth, adding more water as needed for the desired consistency.

2. Layer in each jar in the following order: dressing, peppers, onions, carrot, peas, corn, cabbage, mango, and greens. If not serving immediately, put the lids on the jars and tighten them. Refrigerate for up to four days.

3. When ready to serve, shake the jars well to evenly distribute the salad dressing. Serve in the jars or bowl.

If you plan to eat your salad right away without leftovers, any greens work great though, if you plan to eat it the next day, I’d go with something like finely chopped kale or spinach.

I used a mixture of spinach and kale for my base.

NUTRITION

CALORIES: 529KCAL CARBOHYDRATES: 18G PROTEIN: 4G FAT: 27G SATURATED FAT: 5G CHOLESTEROL: 10MG SODIUM: 957MG POTASSIUM: 386MG FIBER: 3G SUGAR: 13G VITAMIN A: 5220IU VITAMIN C: 39.4MG CALCIUM: 153MG IRON: 0.7MG