Recipe: Autumn Rainbow Salad With Basil Balsamic Vinaigrette

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Recipe: Autumn Rainbow Salad with Basil Balsamic Vinaigrette

For our friends in colder climates, are you still eating your raw veggies?

Salad is not just for summer, guys!! Your body needs fibre and nutrients to keep your immunity up. The best way to eat salads is to make sure to vary the ingredients and have a tasty dressing to make all those crunchy veggies pop. Keep your eyes open at the market for all the colourful ingredients like beets, watermelon radishes and fruits.

Mix your vinaigrette in the moment; you won’t regret skipping the giant calorie counts and inferior oils in most commercial dressings. This one brings the flavour!

BASIL BALSAMIC VINAIGRETTE
Serves 2
2 tsp chopped fresh basil
1 Tbsp Balsamic Vinaigrette
2 Tbsp (Basil) Extra virgin Olive Oil
1 pinch salt
A few grinds of fresh black pepper

AUTUMN RAINBOW SALAD
Ingredients:
3 cups mixed greens
1 cup shredded cabbage
1 giant golden beet boiled till soft, then peeled and sliced
1 Persian cucumber
1 rainbow salad
Handful calamata olives
1/2 cup cubed watermelon
1/4 red onion sliced
1 watermelon radish sliced
1/2 can cannellini beans
1/2 avocado

Recipe by @betterfoodguru

Healing the Whole 🌱💪🏾❤️ #GreenHealth360

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