Rainbow Power Salad

What are your favorite vegan salad ingredients? This plant-based power salad had my tastebuds at OMG. I have been eating WAYYYYYY more raw foods and whole foods in general since recommitting to eating clean! Woohoo! I am so excited for the new and simple plant-based dishes I've been creating. Did you know that purple cabbage is jampacked with vitamin C?


PREP TIME: 10m  |  ASSEMBLING TIME: 5m  |  TOTAL: 15m  |  YIELD: 1 - 4 SERVINGS


 Refreshing and filling buddha bowl made with whole foods and is vegan!

Ingredients

  • 1/3 cup carrot, grated
  • 1/3 cup cucumber, shredded
  • 4-6 cherry (or grape) tomatoes, halved
  • 1/2 of an avocado, sliced lengthwise
  • 1/3 cup red cabbage, shredded
  • 1 handful mixed romaine lettuce, chopped
  • 1/4 cup walnuts
  • 1 tablespoon pomegranate seed (or more to taste)
  • pinch of ground black pepper
  • lemon juice, fresh squeezed to taste

Instructions

  1. Prep all vegetables and pomegranate and arrange in a bowl (if using as an appetizer or snack, separate between 2 - 4 smaller bowls). 
  2. Drizzle lemon juice and sprinkle ground black pepper on top. 

Notes

If you're looking for an amazing vegan dessert to follow this salad check out these Watermelon Mint Popsicles

 


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