Rainbow Salad

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rainbow salad

Rainbow Salad:

The Rainbow Salad utilizes fresh raw veggies with a variety of different colors.  The varying colors add unique anti-oxidant nutrients and mood enhancing aroma’s and a delightful look and taste.  You can add in other veggies if you would like.

These are mostly thin skinned veggies and are great to eat raw.  However, if you have hypothyroidism you will want to omit the cabbage and kale as raw cabbage and kale have goitrogenic substances that inhibit thyroid function.

Be sure to get all of these ingredients organic if possible.  If you cannot then wash the non-organic varieties very well with a veggie wash or white vinegar and scrub with a sponge or brush to get as much chemicals off as possible.  You will enjoy the look and taste of this recipe!!

Rainbow Salad

Prep

Total

Yield 2 Salads

Ingredients:

  • Handful of baby spinach
  • 1-2 cucumbers halved
  • 1/2 red bell pepper  diced
  • 1/2 yellow bell pepper diced
  • 1/2 orange bell pepper diced
  • Handful of red cabbage
  • Handful of lacinato kale
  • Handful of fresh parsley
  • 1/4 red onion diced
  • 1/2 fresh squeezed lemon
  • 1-2 tsp of extra-virgin olive oil
  • 1-2 tsp of Italian herbs (oregano, thyme, basil)
  • Pinch of pink salt

Optional Ingredients:

  • Berries (blueberries, raspberries, strawberries, blackberries, etc.)
  • Carrots
  • Collard greens
  • Scallions
  • Mushrooms
  • Vidalia Onions

Instructions:

Step #1: Wash and prepare all veggies appropriately and then put them all in a dish and toss together until evenly mixed.

Step #2: You could also put them in order.  I put bulky leaves in first and then less bulky leaves.

Step #3: Third  put onions and cucumbers.  Then I add bell peppers and parsley.

Step #4: Finally, squeeze fresh lemon and put olive oil on everything and add herbs and salt.  This is a fantastic lunch or side salad with a healthy protein source.  Enjoy!

Notes

***The nutrition info for this recipe is based on the linked ingredients above**  

**Nutritional info does not include optional ingredients. 

Courses side dish or main dish

Nutrition Facts

Serving Size 2 cups

Amount Per Serving

Calories 200

% Daily Value

Total Fat 14 g

22%

Total Carbohydrates 16 g

5%

Dietary Fiber 4 g

16%

Sugars 8 g

Protein 4 g

8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Dr. Jockers

Dr. David Jockers is a doctor of natural medicine, functional nutritionist and corrective care chiropractor. He currently owns and operates Exodus Health Center in Kennesaw, Georgia. He has developed 6 revolutionary online programs with thousands of participants.

Categories

Side Dishes

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