Autumn Rainbow Salad with Basil Balsamic Vinaigrette
Ingredients
Basil balsamic vinaigrette
- 2 tsp fresh basil
- 1 Tbsp balsamic vinaigrette
- 2 Tbsp extra virgin olive oil
- 1 pinch salt
- A few grinds of fresh black pepper
Autumn rainbow salad
- 3 cups mixed greens
- 1 cup shredded cabbage
- 1 giant golden beet
- 1 Persian cucumber
- 1 rainbow salad
- Handful kalamata olives
- 1/2 cup watermelon
- 1/4 red onion
- 1 watermelon radish
- 1/2 can cannellini beans
- 1/2 avocado
Preparation
Whisk together the basil, balsamic vinaigrette, olive oil, salt, and pepper in a small bowl to make the vinaigrette and set aside.
Boil the golden beet until soft, then cool, peel, and slice it.
Slice the Persian cucumber, red onion, and watermelon radish.
Drain and rinse the cannellini beans.
Cube the watermelon and avocado.
In a large bowl, combine the mixed greens, shredded cabbage, sliced beet, sliced cucumber, kalamata olives, cubed watermelon, sliced red onion, sliced watermelon radish, cannellini beans, and avocado.
Drizzle the vinaigrette over the salad and toss gently to coat.
Serve immediately.
Notes
This recipe serves 2 people.
It is a nutrient-packed vegan salad.
