RAW CHOPPED RAINBOW SALAD WITH LEMON THYME VINAIGRETTE

RAW CHOPPED RAINBOW SALAD WITH LEMON THYME VINAIGRETTE

This salad is a great way to ‘eat the rainbow’ and it can be modified to include your favorite vegetables. Try this. Serves 2.

INGREDIENTS:

¼ cup purple cauliflower, chopped
¼ cup green cauliflower, chopped
¼ cup white cauliflower, chopped
¼ cup green beans, chopped
¼ cup tomatoes, chopped
¼ cup beets, chopped
1 Tbsp fresh cilantro, chopped
¼ cup cucumber, chopped
¼ cup radishes, chopped
¼ cup bell peppers, chopped
½-1 avocado, diced
2 cup romaine lettuce, chopped
 
Lemon Thyme Vinaigrette:
½ tsp fresh thyme
¼ cup fresh lemon juice
1 tsp dijon mustard
1 garlic clove, chopped
½ maple syrup
JF Universal Salt, to taste

PROCESS:

Lemon Thyme Vinaigrette
Whisk all ingredients together in a small bowl. 

 

Raw Chopped Rainbow Salad
In a large salad bowl, place the chopped romaine lettuce. Top with the rest of the ingredients. Spoon some of the vinaigrette over the chopped salad and toss the salad. Top with the JF Salt of your choice. I like JF Universal Salt on this salad. Enjoy.