YumVerseEats
HIGH COMFORT. LOW EFFORT.
RECIPE AT A GLANCE
20
min
Active Time
35
min
Total Time
2
SERVINGS
No-Cook
METHOD
Why It Works
Chopped vegetables and a quick dressing make this salad fast to assemble.
Quick Fixes
Dressing too thick: Add water a teaspoon at a time and blend again until it pours smoothly.
Greens wilting: Add dressing right before serving. Store undressed if prepping ahead.
Ingredients
—
—
4 cups mixed greens
—
—
½ cup shredded carrots
—
—
½ cup chopped red cabbage
—
—
½ cup cherry tomatoes
—
—
1 tbsp lemon juice
—
—
salt and black pepper, to taste
—
—
2 tbsp olive oil
—
—
¼ cup sunflower seeds
How to Make It
1
Prepare the Dressing: In a blender or food processor, combine the strawberries, olive oil, apple cider vinegar, honey, mustard, salt, lemon juice, and pepper. Blend until completely smooth and creamy. If it's too thick, add a tablespoon of water at a time until it reaches your desired consistency. Set aside.
2
Assemble the Base: In a very large bowl, spread a bed of the mixed spinach and kale.
3
Compose the Rainbow: Arrange the toppings in distinct sections over the greens to create a vibrant presentation:
4
Place the shredded red cabbage and carrots in piles.
5
Fan out the avocado slices and scatter the mango cubes.
6
Add piles of blueberries, sliced strawberries, red bell peppers, cherry tomatoes, and edamame.
7
Add the Crunch: In the center, place the pecans. Sprinkle the sunflower seeds and chia seeds over the entire salad. tuck in a few fresh mint leaves.
Store
Store undressed salad up to 2 days. Keep dressing separate until serving.
Reheat
COMMON QUESTIONS
Frequently Asked Questions
Everything you need to know before you start cooking.
Can I swap ingredients?
Yes. Use whatever crunchy veggies and seeds you have; keep a mix of colors and textures.
How do I keep it crisp for meal prep?
Store dressing separately and add right before eating. Keep wet ingredients away from greens.
How can I make it more filling?
Add cooked quinoa, chickpeas, tofu, chicken, or salmon depending on your preference.
YumVerseEats
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Rainbow Crunch Salad
Ingredients
—
—
4 cups mixed greens
—
—
½ cup shredded carrots
—
—
½ cup chopped red cabbage
—
—
½ cup cherry tomatoes
—
—
1 tbsp lemon juice
—
—
salt and black pepper, to taste
—
—
2 tbsp olive oil
—
—
¼ cup sunflower seeds
Instructions
1
Prepare the Dressing: In a blender or food processor, combine the strawberries, olive oil, apple cider vinegar, honey, mustard, salt, lemon juice, and pepper. Blend until completely smooth and creamy. If it's too thick, add a tablespoon of water at a time until it reaches your desired consistency. Set aside.
2
Assemble the Base: In a very large bowl, spread a bed of the mixed spinach and kale.
3
Compose the Rainbow: Arrange the toppings in distinct sections over the greens to create a vibrant presentation:
4
Place the shredded red cabbage and carrots in piles.
5
Fan out the avocado slices and scatter the mango cubes.
6
Add piles of blueberries, sliced strawberries, red bell peppers, cherry tomatoes, and edamame.
7
Add the Crunch: In the center, place the pecans. Sprinkle the sunflower seeds and chia seeds over the entire salad. tuck in a few fresh mint leaves.
MORE ONE-PAN FAVORITES
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min total
Avo's Tip
Cut vegetables evenly so every bite is balanced.
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