Rainbow Crunch Salad
Yes, it’s true what they say about eating the rainbow. Contrary to what some may think, this social media trend has more merit then merely being a popular tag line. Eating a plate filled with vibrant coloured fruits and veggies ensures your are feeding your body a diverse array of phytonutrients and micronutrients (plant based vitamins and minerals).
In this Rainbow Crunch Salad you can enjoy the benefits of Chlorophyll in your greens, Beta-carotene in your carrots (which your body uses to create vitamin A), lycopene in your tomatoes which gives them that deep red colour and their high anti oxidant properties. In fact, whenever you’re after fruits and veggies with high anti oxidant properties, just look for those deep vibrant shades of purple and red, for example, blueberries, pomegranates, beets and red grapes, excellent additions to any rainbow salad. The deeper and more vibrant the shade, the higher the anti oxidants. Easy xx
3-4 kale leaves, torn off the stem
½ cup lentils
1 cup shredded / grated veggies (beetroot, carrot, broccoli)
½ pomegranate seeded
12 cherry tomatoes halved
½ avocado sliced
2tbs sunflower seeds toasted
2tbs apple cider vinegar
Juice of half a lemon
1tbs olive oil
Sea salt to taste
1. In a small bowl, whisk together dressing ingredients. Set aside.
2. Divide kale between two serving bowls, dress with lemon juice and massage until leaves begin to wilt and turn a vibrant shade of green.
3. Top each bowl with shredded veggies, lentils, cherry tomatoes, avocado, pomegranate and toasted sunflower seeds.
4. Pour Salad dressing over each salad and voila, ready to go xx