Rainbow Crunch Salad
A delicious and nutritious salad filled with colorful veggies and a creamy blueberry vinaigrette.
Ingredients
- 4 cups Spinach
- 1 cup Carrots diced
- 1 cup Red onion thinly sliced
- 1 cup Red Bell Pepper diced
- 1 Avocado
- 3 Golden Beets
Dressing
- ¼ cup Blueberries
- 2 tablespoon Cashew Butter I like Artisana Naturals
- 1 teaspoon Maple Syrup (omit for Whole30 or use 1 date)
- ¼ cup Olive Oil
- 1 Lemon juiced
- 1 teaspoon Garlic mined
- Salt and pepper to taste
Instructions
- Remove the stems from the golden beets and place them on the trivet in the Instant Pot. Cook on high pressure for 15-20 minutes depending on the size. Then release the pressure.
- Remove the peels from the beets and then dice into quarter inch pieces.
- For the dressing, add all the ingredients into a food processor or blender and blend until smooth.
- Divide the ingredients into four equal size bowls and build the salads, portioning out each ingredient amongst each bowl.
- Drizzle the creamy blueberry dressing over the top and enjoy!
Nutrition
Calories: 336kcalCarbohydrates: 27gProtein: 6gFat: 26gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 17gSodium: 580mgPotassium: 919mgFiber: 9gSugar: 10gVitamin A: 8446IUVitamin C: 53mgCalcium: 94mgIron: 3mg
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