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Eat-the-Rainbow Chopped Salad

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This Eat-the-Rainbow Chopped Salad is a vibrant, nutrient-packed dish that’s as colorful as it is delicious. Loaded with a variety of fresh, crunchy vegetables, this salad is bursting with vitamins, minerals, and antioxidants. The combination of textures and flavors, paired with a light and zesty dressing, makes this salad not only visually appealing but also incredibly refreshing and satisfying.

Ingredients

  1. 1 cup red cabbage, finely shredded
    1 cup purple carrots, shredded (or regular carrots)
    1 red bell pepper, diced
    1 yellow bell pepper, diced
    1 cucumber, diced
    1 cup cherry tomatoes, halved
    1 avocado, diced
    ¼ cup red onion, thinly sliced
    ½ cup corn kernels (fresh or frozen, thawed)
    2 tbsp fresh parsley or cilantro, chopped (optional, for garnish)
    3 tbsp olive oil
    1 tbsp apple cider vinegar or lemon juice
    1 tsp Dijon mustard
    1 tsp honey or maple syrup
    Salt and pepper, to taste

Instructions

Wash and prep all the vegetables. Finely shred the red cabbage and purple carrots. Dice the bell peppers, cucumber, and avocado. Halve the cherry tomatoes and thinly slice the red onion.

  1. In a small bowl, whisk together the olive oil, apple cider vinegar (or lemon juice), Dijon mustard, honey (or maple syrup), and a pinch of salt and pepper. Taste and adjust seasoning if needed.
  2. In a large bowl, combine all the chopped vegetables: red cabbage, carrots, bell peppers, cucumber, cherry tomatoes, avocado, and red onion. Add the corn kernels and toss everything together gently.
  3. Drizzle the dressing over the salad and toss again to coat all the ingredients evenly.
  4. Garnish the salad with fresh parsley or cilantro for a burst of freshness and color. Serve immediately as a light lunch, side dish, or main course.

Notes

  • Add protein: For a more filling meal, add grilled chicken, chickpeas, shrimp, or tofu to the salad.
  • Nuts or seeds: Toasted sunflower seeds, pumpkin seeds, or sliced almonds add a satisfying crunch to the salad.
  • Cheese: Crumbled feta, goat cheese, or parmesan would complement the fresh vegetables and add a creamy, tangy element.
  • Other veggies: Feel free to add or swap veggies like radishes, cucumbers, beets, or snap peas to customize the salad to your liking.

Nutrition

Find it online: https://thefamilycooking.com/eat-the-rainbow-chopped-salad/