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Keto Vegan Rainbow Salad

November 19, 2019



Keto Vegan Rainbow Salad

You’ve likely heard the adage from doctors and nutritionists to “eat the rainbow” or “eat as many colors as possible,” and while this message may seem antiquated (because we’ve heard it so many times), it’s actually a sound visual strategy for getting vegetables onto your plate (or bowl). We took this advice to heart and created a stunning rainbow salad that features a variety of hues, textures, and tastes. The blend of baby lettuces provide a delicate bed for bitter purple cabbage, bursting roma tomatoes, vibrant and sweet carrots, garden-fresh and snappy bell peppers, crisp and cool cucumbers, spicy and sharp radishes, and creamy avocado. Doused in a balanced blend of acidic and oily vinaigrette and speckled with a garlic, onion, sesame and poppy seed seasoning blend, this vegan keto salad offers plenty of variety and visual pop.

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Keto Vegan Rainbow Salad

Time: 10 minutes

Servings: 1

Keto Vegan Rainbow Salad

Ingredients

Instructions

  • In a large bowl, place 3 cups of mixed lettuce at the bottom. 
  • Layer on the remaining vegetables on top of the lettuce any way you’d like (we placed our veggies in their own little piles to really drive home the rainbow colors).
  • Drizzle with Primal Kitchen Avocado Oil & Vinegar Vinaigrette, and sprinkle with seasoning blend.

Nutritional information (per serving): 

Calories: 469

Carbs: 22 grams

Net Carbs: 13 grams

Fat: 41 grams

Protein: 5 grams

Nutritional information calculated using Cronometer. 

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