Treat your self to some nutritious sparkle! You deserve it!
Spring is a time of new beginnings and fresh starts. The flowers are blooming, birds are singing and the rolling hills of San Luis Obispo are finally green. All these colors of Spring have inspired us to share our favorite vibrant salad, The Rainbow Unicorn Salad. Its fresh and nutrient rich ingredients are a taste explosion of new beginnings, and will leave everyone feeling fresh and rejuvenated.
This recipe was inspired by the real food blog Full And Well.
- 1 Avocado- Cubed
- 1 Red Beet, Medium Size - Spiralized
- 2 Carrots, Medium Size- Spiralized
- 1 Golden Beet, Medium Size- Spiralized
- 2 Handfuls of Kale
- 2 Cups of Purple Cabbage- Sliced
- 1/2 Red Onion- Sliced
- 1 TBS of Hemp Seeds
- 1 TBS of Black Sesame Seeds
- 2 TBS of Pumpkin Seeds
- 2 TBS of Avocado Oil
- 1 TBS of Coconut Aminos
- 1 TBS of Honey
- 1 TSP of Sea Salt
- 1 TBS of Fresh Squeezed Lemon Juice
- Optional: 1 Cup of Rainbow Quinoa or Black Forbidden Rice
Start by prepping the veggies. Peel the carrots and beets, then spiralize them. If you don't have a spiralizer don't worry- you can thinly slice the carrots and beets in disks.
Prep the rest of the veggies - slice the onion and cabbage, and cube the avocado. Then wash and dry the kale.
Assemble the salad in a large salad bowl using the kale (and if you choose to add a grain) as the base. Garnish with hemp, sesame, and pumpkin seeds.
In a separate bowl mix the avocado oil, honey, sea salt, and lemon. Once nicely blended drizzle on top of salad.