Colorful Veggie Salad
I love salad season when there are so many delicious fresh veggies to choose from! This colorful veggie salad is so uplifting and has a fantastic lemon maple vinaigrette. I love eating lots of fresh fruits and veggies because they are packed with phytonutrients and are a great source of prebiotic fiber which supports a healthy microbiome. This salad is so tangy, crisp, and full of delicious flavors! It may definitely become a new favorite!
Equipment
- Small blender or whisk
Ingredients
- 6 cups Greens(I used a spinach-arugula mix)
- 1 cup watermelon radish slices(or red radish)
- 1 cup purple cabbage
- 1 avocado(sliced)
- 1 cup cucumber slices
- 1 cup sliced carrots
- 1 cup pistachios
- 1/2 cup dairy free feta cheese
For the Lemon Maple Vinaigrette Dressing
- Juice of 1 lemon
- 1/4 cup maple syrup
- 1/2 cup olive or avocado oil
- 1/3 cup apple cider vinegar
- 2 tsp dijon mustard
- 1/4 tsp salt
Instructions
- Carefully cut and slice the purple cabbage, watermelon radish, cucumber, carrots, and avocado.
- In a large bowl, add the greens mix along with all the sliced veggies.
- Make the lemon maple vinaigrette by adding the olive or avocado oil, apple cider vinegar, maple syrup, lemon juice, Dijon mustard, and salt to a small blender.
- Blend on high for one minute so all the ingredients are emulsified.(If you don't have a small blender. You can whisk the ingredients together.)
- Drizzle the vinaigrette over the salad and then mix the salad ingredients until everything is coated evenly.
- Top the salad with the avocado slice and dairy free feta cheese.
- Enjoy the salad right away or save in the fridge for up to 3 days.