Nutty Rainbow Salad

feta cheese

🥗Healthier: tofu

💰Cheaper: cottage cheese

Tofu provides a similar texture while being plant-based.

walnuts

🥗Healthier: pumpkin seeds

💰Cheaper: sunflower seeds

Pumpkin seeds are nutritious and often less expensive.

Prepare the romaine lettuce mix and spinach for the salad.

Steam corn and carrots together for 10 to 15 minutes until tender but still firm.

Cut cherry tomatoes in half and season with Himalaya salt and black pepper.

Slice mini cucumber into thin slices.

Cut avocado into pieces, noting it is not as soft as desired.

Remove steamed corn and carrots from the steamer and let cool.

Cut kernels off the corn once cooled and optionally add butter and seasoning.

In a large bowl, layer romaine lettuce, spinach, and red cabbage for a colorful base.

Add the halved cherry tomatoes along with their juices into the bowl.

Sprinkle in dried cranberries for sweetness.

Add sliced cucumbers to the salad mixture and toss gently.

Cut off kernels from the corn and add to the salad.

Add the steamed carrots to the salad.

Incorporate the avocado pieces into the salad.

Add sunflower seeds and pumpkin seeds, mixing them in with the avocado.

Sprinkle walnuts on the side of the salad.

Add toasted pecans for additional texture.

Place blueberries on top for color and sweetness.

Arrange the salad to showcase the vibrant colors, ensuring each ingredient is visible.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens