It’s no big secret that salads are probably the easiest and most versatile raw food meal out there; besides the obvious “mono meal” option.
I am a BIG fan of salads, and we eat them year round. I typically make a big batch like this, and then we just portion it out throughout the week for lunch, dinner, snacking – whatever.
As far as dressing goes, I’m a very simple gal. I like straight lime juice probably about 96% of the time. Occasionally I will mix it up with some extra virgin olive oil, and/or apple cider vinegar, but for the most part, it’s just lime and/or lemon juice. I find that it brings out the natural deliciousness of all the elements, AND it serves a double purpose as it’s a wonderful natural preservative!
A salad like this usually feeds me and my husband about 3 portions each – so that’s 6 servings overall for not a lot of money, and only about 45 minutes of work. The most time consuming part is probably the washing of all the veggies. The actual chopping and cutting doesn’t take too long.
This colorful combination of yummies was definitely a tasty success and it kept very well for about 5 days.
SUMMER RAINBOW SALAD
- Shred or chop 1/4 head of red cabbage
- Chop 3 carrots (I like to use heirloom rainbow ones)
- Chop 4 stalks of celery
- Dice 2 bell peppers (I used red ones)
- Chop 3 leaves of collard
- Chop 4-5 leaves of kale
- Chop 1 head of broccoli
- Dice 4-5 small beets
- Squeeze the juice of 4-5 limes or 2 lemons
OPTIONAL – I really like to throw some hemp seeds, ground flax meal, sunflower seeds etc. on top just before I eat this. Pecans are also a delicious addition.
I’d love to hear what raw yummies you like in *your* salads, so please share your creative combinations in the comment box below.
Or email me if you want to submit your recipe for consideration to be featured here on the blog.
Have a great week!