Rainbow Salad is an easy and delicious raw vegan recipe made from 100% whole plant foods from all colors of the rainbow
Ingredients
25 tomato
Cherry Tomatoes
(halved or sliced)
2 medium
Carrots
(diced into thin rounds)
2 cup
Frozen yellow corn kernels
(corn yellow, frozen or fresh)
1 whole lemon(s)
Lemon juice
2 cup
Spinach
(or kale leaves chopped small)
2 green onion (stem)
Green onion
(diced, including the white parts - get that organic sulfur!)
2 medium head
Red cabbage
(cut into small pieces)
Instructions
Just cut the lemons in half and squeeze into your dressing jar with your lemon squeezer.
Combine your filtered lemon juice (to remove the seeds) with the sunflower seed butter and a sprinkle of garlic powder and shake until smooth and well combined. Enjoy Sunshine Sauce dressing on top of Rainbow Salad or simply add avocado and a citrus squeeze on top. There’s endless ways to enjoy this colorful nutrient-packed salad. Enjoy a hearty helping of Rainbow Salad and make it a meal on it’s own.
Or serve Rainbow Salad with steamed quinoa or rice and baked tofu. Sprinkle black sesame seeds on top for a nice splash of color and nutrition.
