What I Eat For Lunch (Raw Vegan): Rainbow Fiesta Salad

cheddar cheese

🥗Healthier: nutritional yeast

💰Cheaper: monterey jack cheese

Nutritional yeast adds a cheesy flavor with fewer calories.

tortilla chips

🥗Healthier: baked tortilla chips

💰Cheaper: pita chips

Baked tortilla chips are lower in fat.

Chop spinach into smaller pieces using a chef's knife.

Chop curly kale more finely than spinach.

Massage the chopped kale to reduce bitterness until it turns a dark green color.

Divide the chopped greens evenly into two bowls.

Slice rainbow bell peppers and add them to the salads.

Slice one ring of red onion for the salad and dice the rest for guacamole.

Squeeze half a lime over each salad and save the other half for guacamole.

Add local organic mixed cherry tomatoes on top of the salads.

Cut a pineapple and add it to the salads as a topping.

Prepare guacamole by slicing a ripe avocado around the pit, twisting to remove the pit, and adding half a lime and optional diced red onion.

Top the salads with fresh cilantro.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens