Recipes > Dairy Free, Gluten Free, Grain Free, Paleo, Salads, Sides, Sugar Free, Vegan, Vegetarian

43

Raw Crunchy Salad

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5 minutes

2 Servings

How many times have you heard a health expert talk about the many benefits of “eating the rainbow”?

It’s a cliche because it’s actually really good advice. The vibrant colors of fruits and vegetables are often linked to the nutrients they provide. Like beta-carotene—which the body converts to vitamin A and has antioxidant properties—is responsible for the bright orange hue of carrots and squash.

And this salad allows you to follow the advice in a major way, all in one dish. It’s got purple cabbage, red peppers, orange carrots, greens, and more. It’s even dressed with olive oil, which you could definitely argue comes from a pot of gold.

 

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5 minutes

2 Servings

Ingredients

1 cup dandelion greens

1/4 cup chopped purple cabbage

1/4 cup chopped cucumber

1/4 cup chopped celery

1/4 cup bean sprouts

1/4 cup chopped red bell pepper

1/4 cup chopped carrot

1 handful sunflower seeds

1 tablespoon olive oil

 

Directions

Raw Crunchy Salad
  1. In medium sized bowl, mix all ingredients together.

WHY WE LOVE THIS RECIPE

It’s a simple, colorful, crunchy mix of a ton of healthy vegetables. Perfect as a light side dish on hot summer days.

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