These kind of Rainbow Salads are the exact reason why I love eating healthy so much. The funny thing is that these kind of salads mostly come together without any planning or recipe making what so ever. I never go to the store just to buy all the ingredients for a salad. I just see whatever my fridge has to offer that could be great to use for a salad. And of course, the more colors the better and within minutes you have this amaizng Rainbow Salad.
This is a delicious summer salad, filled with a great variety of fresh flavors that complement each other so well.
The beans are a good base for the salad as they make the salad a bit stronger and give you more satiety. Also, white beans are a good source of protein
Spinach provides the necessary green in your salad, but this can also be any other leafy green that you like. Spinach contains lots of vitamins, but also iron, calcium, and magnesium.
A salad is not a salad without a dressing. A dressing is an absolute must to make a salad delicious. Often I keep my dressings simple and would use just cold-pressed olive oil, lemon- or lime juice, a pinch of Celtic sea salt, pepper and nooch or tahini.
Make sure you always balance out your greens with some carbohydrates and protein, otherwise the salad is not a filling meal and you will end up hungry 20 minutes later. In this article I give you more tips on how to make a filling salad.
I love to add nuts and seeds to my salad for the ‘crunch’, but that is totally optional. You can instead opt for hemp seeds, goji berries or add a teaspoon of chia seeds.
Other options include sun-dried tomatoes and artichokes. They give lots of flavor to any salad. If you have a ripe avocado near you, then this is the time to add it to your salad.
It looks delicious and tastes delicious too! All that in just 15 minutes. A little bit of washing, cutting and you’re done.
My lunch is always delicious with a Rainbow Salad. It‘s easy to digest yet leaves me with enough energy for the rest of the day. No overtime work for the digestion, which makes us lethargic.
- 4 to 5 tablespoons of cooked buckwheat (make a batch so you can use it for the whole week)
- one avocado
- one sweet red bell pepper
- a spring onion
- two small tomatoes
- 240 grams of white beans (for convenience use organic white beans in a glass jar, rinse well before use)
- three teaspoons of sunflower seeds
- ¾ of a cucumber (peeled if not organic)
- two big cups of spinach (there is also spinach on the bottom of the bowl)
- Combine all in a bowl and serve.
- As a dressing I added some cold-pressed olive oil, a lemon, a pinch of celtic sea salt, pepper, and tahini.
photos and text by the green creator (c) (copyright)