Sunshine Squash Salad
This Sunshine Squash Salad is most a colorful rainbow of a salad. Purple cabbage, green chard, bright orange carrots, rich and juicy red tomatoes, and sunny yellow squash combined, offers a healthful power punch bursting with vitamins and nutrients
Servings: 6 people
Ingredients
Step 1
- 6 cups zucchini / yellow squash cut in half sliced thin
- 3 cups cherry tomatoes cut him half
- 2 cups large carrots peeled and cut into chunks, cut in half, sliced thin
- 1 cups green onions sliced thin
- 1/2 cup parsley chopped
- 1/4 cup dill chopped
Step 2
- 4 cups rainbow chard cut into strips
- 2 cups red cabbage shredded thin
Dressing:
- 1/2 cup red onions minced
- 1/2 cup oil Chef Matthew used Nutive Hemp Oil
- 1/3 cup lemon juice
- 3 Tbl raw apple cider vinegar
- 1 tsp garlic cloves minced
- 1/2 tsp ginger minced
- 1 tsp sea salt (optional)
- 1 tsp dried oregano
Garnish:
- 2 Tbl balsamic vinegar (aged if you have it)
- 1 tsp black pepper
Instructions
- Mix Step 1 ingredients in a large bowl making sure the herbs coat the vegetables evenly.
- Mix Step 2 ingredients in a separate bowl.
- Whisk the dressing ingredients well in a small bowl and add to the squash mixture. Toss to combine.
- Place the chard and cabbage mix on each plate and top with some of the squash salad mix.
- Garnish with balsamic vinegar and black pepper.
Notes
[nutrition-label]
Nutrition
Nutrition Facts
Sunshine Squash Salad
Amount per Serving
Calories
277
% Daily Value*
Fat
18.8
g
29
%
Saturated Fat
1.4
g
9
%
Sodium
486.9
mg
21
%
Carbohydrates
28.1
g
9
%
Fiber
6.1
g
25
%
Sugar
6.3
g
7
%
Protein
3.8
g
8
%
Vitamin A
2700
IU
54
%
Vitamin C
93.2
mg
113
%
Calcium
130
mg
13
%
Iron
2.9
mg
16
%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Tag @PlantBasedCooking on Intagram!