Discover the benefits of a Rainbow Summer Salad rich in MACs for gut health. Learn how to feed your microbiota.
Ingredients
The Salad
- 3 Roma tomatoes
- 1 Medium cucumber
- 1 Small red onion Or half of a medium one.
- 2 Carrots Grated
- 1 Bell pepper: Yellow, green, or red.
- 1 tbsp Fresh parsley: Finely chopped.
The Dressing: Vinaigrette
- 2 tsp Dried oregano
- 1 tsp Dried thyme
- 1 tsp Dried mint Or dried spearmint.
- 1 pinch Black or white pepper
- 1 pinch Sea salt
- 2 tbsp Extra Virgin Olive Oil EVOO.
- 1 tbsp Sherry vinegar You can substitute with Apple Cider Vinegar, white wine vinegar, or balsamic.
Instructions
Prep the Veggies: Dice all the vegetables into small, uniform pieces. The more even they are, the better the textures will blend in every bite.
Grate the Carrots: Use a box grater to shred the two carrots.
Combine: In a large mixing bowl, toss the diced vegetables and the grated carrots together.
Whisk the Dressing: In a separate small bowl or jar, whisk together all the dressing ingredients until well combined.
Serve: Drizzle the vinaigrette over the salad at the very last moment before serving to keep the vegetables crisp.
Nutrition
Calories117 kcal
Carbohydrates12 g
Protein2 g
Fat7 g
Saturated fat1 g
Sodium41 mg
Potassium448 mg
Fiber4 g
Sugar6 g
Vitamin A7181 IU
Vitamin C52 %
Calcium59 %
Iron1 mg
