Rainbow Summer Salad
Discover the benefits of a Rainbow Summer Salad rich in MACs for gut health. Learn how to feed your microbiota.
Servings 4
Calories 117kcal
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.
Notes
- Chill Time: This salad is best served cold. I recommend leaving the vegetable mix in the refrigerator for a while before eating.
- Pro Tip: Remember to add the dressing just before serving to prevent the vegetables from releasing too much water and losing their crunch.
Nutrition
Calories: 117kcal | Carbohydrates: 12g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 41mg | Potassium: 448mg | Fiber: 4g | Sugar: 6g | Vitamin A: 7181IU | Vitamin C: 52mg | Calcium: 59mg | Iron: 1mg