Rainbow Salad ft. A Sweet Honey Lemon Dressing

Rainbow Salad

Rainbow Salad (Serves ~4-6):
1/2 head of romaine lettuce, chopped
1/4 head of red cabbage, chopped
1 yellow pepper, chopped
1 orange pepper, chopped
6 radishes, chopped
1/2 red onion, chopped
1 cup chickpeas, rinsed & drained
1 gala apple, chopped with skin
1 avocado, peeled & sliced into cubes
1 cup of cooked quinoa, chilled
Optional: 1/2 cup almonds/nuts

1. Cook sprouted quinoa first according to package instructions (use 1/2 cup uncooked quinoa).
2. Allow quinoa to chill after cooking.
3. Combine all other ingredients in a large bowl.
4. Add the quinoa. Store in the refrigerator while making the dressing.

Sweet Honey Lemon dressing:
Sweet Honey Lemon Dressing
Ingredients (combine in a lidded container):
3 tbsp olive oil
4 tbsp honey
1 clove garlic, crushed
4 tsp lemon
2 tbsp dijon mustard

Mix and shake ingredients in container. Add to the salad according to taste.

Tip of the day: Making your own dressings at home allows you to avoid added sugars and preservatives that are used in almost ALL commercial salad dressings. You don’t NEED refined sugars in a dressing for it to taste great! Try to make your own if you have the time otherwise, look toward buying salad dressings from the natural food isle in the grocery store.

Hope everyone is having a wonderful Saturday 🙂

Published by Brooke Bliss, BScFN, RYT-500

My name is Brooke Bliss. I am a yogi, traveller, and food enthusiast. I am a graduate of Western University's B.Sc. Honors Nutrition & Dietetics program and a 500-hour certified yoga teacher. I love to share my healthy, whole-food recipes, nutrition facts, yoga and lifestyle tips. Thank you for stopping by my page. Namaste :)

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