Here is a great salad recipe, created by yours truly. Its fresh, and crunchy, and because it doesn’t contain lettuce, you can dress it in advance and it will actually get better over the next day or two. Therefore, it is highly recommended as a simple salad that you can make in advance and take to work for the week. Make it once and you will see where it gets its name 🙂
Ingredients / Directions
(makes approximately 4 servings)
Red: 1 Large Spiralized Red Beet (Use the smallest setting on your spiralizer, and then chop slightly afterwards to create bite sized spirals instead of endless noodles)
Orange: 2 Medium Spiralized Carrots (same instructions as for the beets)
Yellow: 4 Hard Boiled Eggs (1 per serving). I like hard boiled eggs to be in between a soft and hard boiled egg (where the white is completely cooked, and the yellow is a little soft). My never fail method: Bring 2 inches of water to boil, add eggs (its ok if they are not fully submerged), cover and boil for exactly 6 1/2 minutes. Immediately drain and run under cold water.
Green 1: 1 Cup Chopped Green Beans. Sometimes I blanch them for about a minute so that they are slightly cooked.
Green 2 (since there’s no blue): 1 Avocado (1/4 of an avocado per serving, but you can do more if you are an avocado lover like I am)
Purple: 1/4 of a Red Cabbage – A little goes a long way, so add based on personal preference. Slice thinly and then chop to create bite sized pieces.
Extra: Sliced Almonds – approximatly a tablespoon per serving
Dressing: One of the few times that I didn’t made my own dressing – I use a base of Galeo’s Miso Sesame Dressing, because it’s a strong enough dressing to stand up to this salad. I mix equal parts of that and olive oil, then add a few splashes of rice vinegar for added kick and some salt and pepper.
STEPS: Set the cooked eggs, almonds and unpeeled avocado aside – these are best cut / added when you are ready to eat. Cut and mix all other ingredients. Add the dressing until all veggies are completely coated (don’t skimp on dressing for this salad). ENJOY!