The Healthnut Cookbook by Nikole Goncalves

Author:Nikole Goncalves
Language: eng
Format: epub
Publisher: Hachette Books
Published: 2019-09-02T16:00:00+00:00

Rainbow Chopped Salad

Serves 4 to 6 • Prep Time 10 to 15 minutes

This is an adapted version of a salad my Tia Cris (“Aunt Cris” in Portuguese) makes all the time, and it’s always a huge hit at barbecues and family gatherings. All the colors of the rainbow chopped into one crunchy, sweet, and savory salad. There is just something so satisfying about a perfectly uniform chopped salad—it allows you to get all the different flavors and textures in every bite. So sharpen that knife and get chopping!

Prep Ahead

Maple Tahini Dressing (here)

Ingredients

1 small yellow zucchini, cut into ½-inch cubes

1 small green zucchini, cut into ½-inch cubes

2 small carrots, peeled and cut into ½-inch cubes

2 cups chopped red cabbage

1 cup chopped broccoli florets

2 stalks celery, chopped

1 cup chopped strawberries

½ cup Maple Tahini Dressing

1. In a large salad bowl, combine the yellow zucchini, green zucchini, carrots, cabbage, broccoli, celery, and strawberries. Toss well.

2. Drizzle the Maple Tahini Dressing over the salad, toss again, and serve. Salad will keep in an airtight container in the fridge for up to 2 days with the dressing or up to 4 days without the dressing.

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