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Rainbow Salad with Sweet Lemon Vinaigrette

Salad
15 mins
Easy

Ingredients:

For the Salad

  • 8 ounces organic mixed greens
  • 1 cup baby tomatoes cut in half
  • 1 cup shredded carrot
  • 1 cup yellow pepper diced
  • 1 cup raw or steamed broccoli
  • 1-2 avocados sliced
  • 1 cup shredded purple cabbage
  • 1/2 cup toasted or raw pumpkin seeds

For the Sweet Lemon Vinaigrette

  • 1/4 cup fresh lemon juice
  • 2 tbsp chopped shallot
  • 2 tsp Dijon mustard
  • 2 tbsp ZenSweet monk fruit sweetener
  • 3/4 tsp salt
  • 1/2 tsp black pepper
  • 1/4 cup extra-virgin olive oil
  • 1/4 cup organic avocado oil

Instructions:

For the Salad

  • Place mixed greens on the bottom of bowls
  • Top with all other ingredients in a rainbow style fashion

For the Sweet Lemon Vinaigrette

  • Blend lemon juice, shallot, Dijon, ZenSweet, salt and pepper in a blender or mini-prep
  • Add olive oil and avocado oil and blend until smooth
  • Top salad bowls with dressing when ready to eat
Print

Store vinaigrette in a jar in the refrigerator. Dressing can be stored for up to a week. Bring vinaigrette to room temperature and shake well before pouring on salad.