Rainbow Salad

A rainbow salad, healthful color in any season (photo courtesy Bos Kitchen).

 

This summery-looking salad can be made with winter ingredients. It can be raw, or a cooked salad, with sauteed bell peppers and Brussels sprouts.

It can have a center of grains or rice noodles (shown), or be all vegetables.

Our inspiration is this photo from Bos Kitchen, “plant based recipes made with love.”

Here’s what’s in the salad:

  • Avocado, diced
  • Baby Brussels sprouts
  • Lime wedges or vinaigrette
  • Radishes, sliced
  • Red bell pepper, sliced
  • Rice noodles, cooked (substitute bean sprouts or whole grains)
  • Yellow beets, shaved into ribbons and rolled into florets
  • Garnish: black sesame seeds, chia, chile flakes, flax seeds, garlic chips, fresh herbs or other favorite
  •  
    Of course, you can use whatever looks good to you in the produce section.

    And keep a look out for substitutions in the spring, summer and fall. Fiddlehead ferns, anyone? Ramps? Sugar snap peas?

    Have fun with it!

      


    THE NIBBLE Blog – Adventures In The World Of Fine Food

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