Ingredients
Scale
- 1 cup shredded red cabbage
- 1 cup thinly sliced golden beets (roasted)
- 1/2 cup julienned purple onion
- 1 cup shaved orange carrots
- 1 ripe avocado, sliced
- 1/2 yellow bell pepper, thinly sliced
- 1/2 cup halved red cherry tomatoes
- 2 tbsp chopped fresh parsley
- 1 tbsp chopped dill (optional)
- Edible flowers (e.g., nasturtium, pansy), for garnish
- Dressing:
- 3 tbsp extra-virgin olive oil
- 1 tbsp lemon juice
- 1 tsp maple syrup
- 1/2 tsp Dijon mustard
- 1/4 tsp sea salt
- Pinch of black pepper
Instructions
- Wash and prep all vegetables. Arrange them in a rainbow gradient order: red (tomatoes), orange (carrots), yellow (bell pepper), green (avocado & cabbage), blue/purple (beets & onion) for maximum visual impact.
- In a small jar, shake all dressing ingredients until emulsified.
- Just before serving, drizzle dressing over salad and gently toss—keeping color layers visible where possible.
- Garnish with fresh herbs and edible flowers.
- Serve immediately at room temperature.
Notes
- For meal-prep: Store dressing separately and assemble salad just before serving to keep colors and textures vibrant.
- Veggie swaps: Swap beets for-purple carrots, or add radicchio for extra color and crunch.
- Make it vegan: Ensure maple syrup is certified organic (some filter with bone char).
- For protein boost: Top with chickpeas, grilled tofu, or quinoa.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Method: Chopped and assembled
- Cuisine: American, Health-Conscious
- Diet: Vegan, Gluten-Free, Dairy-Free, Nut-Free
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 195 Kcal
- Sugar: 9g
- Sodium: 250mg
- Fat: 13g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 0mg
