Name: Rainbow Salad with Sweet Lemon Vinaigrette
Prep time: 15 min
Total time: 15 min
Ingredients: 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; 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

Our magical Rainbow Sugar-Free, Vegan, Superfood Sweet Lemon Rainbow Salad⠀❤️???? will help you and the family get back on track after the holidays! The kids will also love it because it is very colorful and has a delicious & healthy sugar-free vinaigrette dressing.

Print Recipe

Rainbow Salad with Sweet Lemon Vinaigrette

Prep Time15 mins

Total Time15 mins

Course: Main Course, Salad, Side Dish

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

Notes

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.