This Rainbow Salad comes from Jon Ham, who makes this divine concoction on a regular basis. In fact, this is a simple, yet delectable dish that I will now be regularly creating in my kitchen. Not only does this tout ease and tantalizing tastes, but it is chock-full of nutrients. Jon's Rainbow Salad includes high quantities of lutein, lycopene, vitamins C, A, B6, K, B2, B3, E, and folate; potassium, iron, manganese, molybdenum, chromium; fiber; protein; tryptophan; and thousands of phytochemicals that work synergistically to protect us from disease. All of that with minimal calories, fat and zero antibiotics, and hormones. Talk about nutrient density! This is maximal nutrition for a minimal buck!
We literally threw in the following ingredients:
1 red pepper, chopped
1 orange pepper, chopped
1 yellow pepper, chopped
1 green pepper, chopped
3 Persian Cucumbers, chopped
1 cup grape tomatoes
1 can garbanzo beans, rinsed
2 Tbsp fresh basil, chopped
balsamic vinegar (amount to taste)
Toss together and enjoy.
Truly an easy meal and I loved the textures (crunchy and chewy) and flavors (acidic, sweet, basil-y). Good recipe, Jon!
To learn more about the hows and whys of plant-based nutrition, please see my website.
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