Rainbow Salad
Rainbow Salad is a delightful way to enjoy a nutritious and visually appealing meal. By incorporating a variety of colorful vegetables and fruits, you ensure a balanced intake of essential nutrients and antioxidants.This guide delves into creating the perfect rainbow salad, ensuring a delightful and nutritious experience.
Rainbow Salad are a delicious and healthy addition to any meal lively and nutritious to incorporate a variety of fruits and vegetables into your diet these salads are not only visually appealing, but are also packed with essential nutrients that contribute to overall health.
- 3 Cucumbers
- 2 Tomatoes
- 1 cup Yellow bell pepper
- 1 cup Orange bell pepper
- 1 cup Radish
- 1 cup Walnuts
- 3 tablespoons Olive oil
- 2 tablespoons Apple cider vinegar
- 1 Clove of garlic
- 1 teaspoon Chili (optional)
- Salt to taste
Begin by washing all the vegetables thoroughly. Slice the cucumbers thinly after peeling them. Dice the tomatoes, yellow bell pepper, orange bell pepper, and radishes. Transfer all of them into a big salad bowl.
In a blender or food processor, add the walnuts, olive oil, apple cider vinegar, garlic clove, chili (if desired), and a pinch of salt. Mix until a smooth cream smoothness is obtained.
Pour the dressing over the chopped vegetables in the salad bowl. Make sure that every component is equally covered with dressing by giving everything a little spin.
If necessary, add extra salt to the seasoning after tasting it.
To enable the flavors to combine, let the salad sit for approximately ten minutes.
Your refreshing Cucumber Tomato Salad with a delightful dressing is ready to be enjoyed. Serve it chilled as a side dish or even as a light meal.
Servings: 2 ServingCalories:208kcalTotal Fat:10gSaturated Fat: 3gSodium:14mgPotassium:1023mgTotal Carbohydrate:30gDietary Fiber: 5gSugars: 15gProtein:8gVitamin A: 1522IUVitamin C: 178mgCalcium: 142mgIron: 2.73mg
- You may customize the quantity of dressing to suit your tastes.
- If you prefer a thinner dressing, you can add a little water to the blender.
- You may keep the salad in the fridge for up to two days. However, it's best to add the dressing just before serving to keep the vegetables crisp.
- This salad is a great way to use up any leftover vegetables in your fridge. Try experimenting with different veggie combinations.
- For a vegan-friendly dressing, use a plant-based oil such as avocado or grapeseed oil.
- If you don't have a blender or food processor, you can chop the walnuts finely and whisk the dressing ingredients together in a bowl.
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