Rainbow salad
Experience a burst of color and flavor with our vibrant rainbow salad. Packed with fresh vegetables and tossed in a tangy vinaigrette, this colorful dish is a feast for the senses.
Ingredients:
- 3 pieces carrots, ends trimmed, chopped into quarters
- 1 piece small beetroot, peeled and quartered
- 1 piece pink lady apple, cored and quartered
- juice of half a lemon
- 1-2 tablespoons soft of liquid coconut oil (depending on how much you like it, I opt for two)
Instructions:
- Add the components to the food processor and pulse until you achieve a coarsely grated texture.
- Serve the dish and savor every bite.
Summary:
- Calories: 386 kcal
- Fat: 21 g
- Protein: 3 g
- Carbs: 51 g
- Potassium: 1019 mg
- Magnesium: 47 mg