Rainbow Salad with Cranberry Lime Vinaigrette

Rainbow Salad with Cranberry Lime Vinaigrette

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By The Grateful Plate Serves: 1

This is an eat the rainbow, get all of the antioxidant rich benefits, feel good salad. It’s full of bright and beautiful fruits and veggies and has a healthy serving of protein. I’ve paired it with a favourite Cranberry Lime Vinaigrette. We are lucky enough to live near a shop that produces many delicious flavoured balsamic vinegars and oils. It takes salad dressings to a whole new level!

Ingredients

  • For the dressing:
  • 1 lime, juiced
  • 1 tbsp cranberry balsamic vinegar
  • 2 tbsp olive oil
  • For the salad:
  • ½ cup romaine lettuce, torn into bite-sized pieces
  • 1 cup assorted sprouts, such as pea sprouts, buckwheat sprouts
  • 2-3 strawberries, halved
  • 4-5 blackberries
  • ½ a carrot, cut or grated
  • ½ avocado, cut into quarters
  • ¼ cup raw cashews
  • 2 tbsp raw pumpkin seeds
  • ½ cup quinoa, cooked and cooled
  • Edible flower petals if desired

Instructions

1

For the dressing: Add the dressing ingredients to a small jar. Cover and shake well; set aside.

2

For the salad: Arrange the salad contents in a serving bowl and drizzle with the vinaigrette.