Rainbow Salad with Lemon Blueberry Vinaigrette

Rainbow Salad with Lemon Blueberry Dressing

One of my NNDR's (that's my Non-Negotiable Daily Rituals for the newbies!) is to eat a rainbow of different coloured veggies every day! This is something I recommend to all of my clients - and pretty much anyone who will listen. From a health perspective, it's a no-brainer: when you do this you get fibre, antioxidants, minerals and a variety of phytonutrients (and science is really only starting to understand the myriad benefits of plant phytonutrients).

A Rainbow Salad is a simple and delicious way to make sure you are eating a Rainbow of different, super-healthy phytonutrients each day. And my Lemon Blueberry Dressing was borne out of a desire to make sure "the blues" were well represented in my salad.

This dressing on this salad, is sweet, tangy and crisp. A big fave in my house!

Ingredients

Salad:

1 Red capsicum
1 Green capsicum
The kernels from 2 ears of corn
2 carrots, diced
2 green onions, finely sliced
3 radishes, diced
1/4 small red cabbage, finely sliced
1 avocado, diced
1 red onion, finely diced
1 can black beans (or soaked and cooked equivalent)

Dressing:

1 generous cup frozen blueberries
Juice of one lemon
1/4 cup apple cider vinegar
1/4 cup extra virgin olive oil
1/2 teaspoon maple syrup or honey
Salt and Pepper to taste

Method

For dressing:

Blend all ingredients together

For Salad:

Toss all ingredients together.

Serve and enjoy!