Rainbow Garden Salad

May 14, 2019

It is such a joy to create new recipes and share them with you! 


This morning I was out in my little herb garden and picked a few sprigs of lemongrass, chive flowers, and purple basil as inspiration for my lunch salad. 


...Do you ever get to take a moment and enjoy the plants and their colors, flowers and fragrance? It can be such a blessing in the midst of our fast paced lives...


Back to the kitchen, though... 


I had a zucchini, some Farmer's Market radishes, baby bell peppers and cooked butternut squash at the ready, so now what colorful recipe could result? 

A little bit of spiralizing, chopping and blending, and we have a Rainbow Garden Salad! 


I hope you absolutely love it! 



Rainbow Zoodle Salad


Spiralized zucchini “zoodles”

Shredded carrot

Sliced red/yellow bell pepper

Chopped Brussels sprouts

Chopped cilantro

Peeled radish “wisps”

Purple basil, optional garnish

Chive flower, optional garnish



¼ cup water

¼ cup cooked sweet potato/ butternut

1 Tablespoon lime juice

1 Tablespoon almond butter

1 Tablespoon Coconut Aminos

¼ teaspoon fresh ginger

Liquid stevia, to taste

Fresh lemongrass, optional


Build the salad with the veggies listed above, and feel free to add any other favorites you have on hand! 

For the dressing, simply add all the ingredients into a mini blender and whirl until smooth and creamy.

Pour the dressing over the salad and serve. Toss the salad if desired. Black sesame seeds, slivered almonds or pumpkin seeds would be a delightful topping! 


Enjoy, and cook 2 flourish! 


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