Broccoli and Apple Rainbow Salad is full of vibrant and nutritious vegetables, and dressed in a delicious almond butter dressing! A simple lunch or side dish that is sure to be loved by all. Paleo, Vegan, and Whole30 approved!
I introduce you to a flexible, fast, and “oh my goodness so darn nutritious and pretty” …….salad. Cruising through my third week of Whole30 and I found myself eating the same (but delicious, comforting, and the whole family loves), Shaved Brussels Sprouts Salad. Don’t get me wrong, I will gladly nosh on that anytime of day, but I know I needed to change things a bit.
You see, I am a HUGE proponent of mixing up my nutrients and NOT eating the same foods everyday. One of my goals for this round of Whole30, was to eat different veggies each meal, add in a ton more color and variety, and pack in those phytonutrients!
So I came up with this…..
The most important thing you need to know about this salad, is that I picked the ingredients based off the colors. Yep, nothing more. I walked into my local Earth Fare grocery store, and thought:
Why yes, those radishes are a gorgeous red color.
I definitely have not eaten any purple vegetables in a while, this cabbage is so pretty!
And….I definitely need something orange, but not in the mood for carrots.
Without much thought on the taste, I figured I would throw my hands up, toss it all together, and then cross fingers these ingredients would taste wonderful together.
And that broccoli and apple combo? I wanted more crunch, more fiber, and something sweet. When all mixed together, this combo was begging for an “Asian” style dressing!
My almond butter dressing is one I make frequently, and one that gave this recipe at taste that tied everything together perfectly!
This made a delicious lunch for me two days in a row. It would also be fantastic with chicken on top for a complete main course.
You can easily swap out some veggies to mix things a round.
Broccoli and Apple Rainbow Salad
- 5 cups mixed greens*
- 1/2 large orange bell pepper diced
- 1/3 cup radishes sliced
- 1/2 cup diced broccoli
- 1/3 cup purple cabbage chopped
- 1/2 large apple (I use honey crisp) diced
- 2 tbsp fresh cilantro chopped
- 1/3 cup roasted almonds chopped
For the Almond Butter Dressing:
- 1/3 cup olive oil or avocado oil
- 1 tbsp sesame oil
- 2 tbsp coconut aminos (or GF soy sauce)
- 2 tbsp apple cider vinegar
- 1 tbsp almond butter
- 1 clove garlic crushed
- 2 tsp chopped fresh ginger
Assemble your salad: toss together greens, radishes, broccoli, bell pepper, and apples.
Make the dressing by placing all ingredients in a blender or food processor. Pulse until smooth.
Pour dressing on top of salad and toss until completely mixed. Top with almonds and cilantro.
*Use a variety of chopped greens. I use arugula, romaine, and spinach in this variation.