Rainbow Salad

As I was trying to figure out dinner for Sunday evening, I looked into our refrigerator and realized that we had A LOT of produce that was one day away from becoming over-ripe. 

I needed to come up with a recipe that would use over half a dozen vegetables, and I needed it FAST!

Enter this beauty:

Rainbow Salad
Serves 4

5 large stems of kale, stripped from stem and chopped
2 beets, boiled, peeled, and diced
2 medium carrots, peeled and diced
3/4 medium cucumber, peeled and diced
1 large red bell pepper, diced
1 C butter beans (I got mine from my mother's garden, but you could use frozen peas or cooked lentils)
1/8 C sunflower seeds
1/8 C pumpkin seeds
1/4 C nutritional yeast, divided
1/4 C EVOO, divided
1-1 1/2 T balsamic vinegar
1/2-1 tsp Herbamare (or salt)
1/2 tsp pepper
1 avocado, peeled and cubed (for garnish)

Note:  If you don't have some of the ingredients listed above, just substitute them for similar ingredients.  Don't be scared to get creative and use. what. you. have.

Double Note: For those of you that are wondering, I made Bo some Italian Sausage to go on top of his salad! :)

Directions:

1. Prepare all vegetables as described above.
2. Add kale to a large serving bowl.
3. Toss kale with half of the EVOO and half of the nutritional yeast.
4. Add all vegetables, peas, and seeds into the bowl.
5. Toss with the remaining half of the EVOO, the remaining half of the nutritional yeast, and the balsamic vinegar.
6. Sprinkle herbamare and pepper over the top of the salad.
7. Toss very well until each kale leaf and individual vegetable is coated with the dressing.
8. If serving immediately, top with cubed avocado.
9. If not serving immediately, chill in the refrigerator and wait to top with avocado until ready to serve.

Doesn't it look like a rainbow on my plate?! 

Red = red bell pepper
Orange = carrots
Yellow = nutritional yeast
Green = kale, pumpkin seeds, and avocado
Blue = hmmm....
Indigo = double hmmm...
Violet = beets
White = cucumber

Since I didn't have any blue or indigo in the salad, can I get extra points for the white cucumber?!  Come on, cut me a break!  They say there aren't any true blue foods anyway... :)

Honestly I think this is the prettiest salad I have ever made...and that's saying quite a bit considering I make a lot of salad!

Before I close, I thought this post presented the perfect opportunity to chat a little about nutritional yeast.  I am NOT talking about the yeast you use in bread!  Nutritional yeast is an inactive yeast that boasts numerous health benefits, especially for vegetarians and vegans. 

For instance:

• People who follow a plant-based diet, or those looking to reduce their intake of animal base products can receive additional protein by adding nutritional yeast to their meals. One ounce of nutritional yeast contains 14 grams of protein and 79 calories.
• Nutritional yeast contains a high amount of fiber, containing more than seven grams per ounce. Diets high in fiber can help eliminate constipation, assist in lowering cholesterol, reduce the risk of colon disease, and protect against high blood pressure, heart disease and diabetes.
• Nutritional yeast's yellow color comes from the B vitamin riboflavin. Nutritional yeast is rich in B-complex vitamins, making it a vital supplement for those who are not receiving their B vitamins from other sources. Many brands of nutritional yeast also contain vitamin B12, which is essential for red blood cell production. (I always buy the nutritional yeast with B12.)
• Nutritional yeast is naturally low in sodium, making it a perfect addition for those monitoring their sodium intake. Low sodium diets are beneficial for a variety of health-related conditions including prevention of heart disease, controlling blood pressure and weight reduction. (citation)

The point is, if you haven't ever tried nutritional yeast, give it a shot!  It has a cheesy, savory flavor that is great sprinkled on salads, casseroles, and roasted vegetables alike.  What are you waiting for?!

Question of the Day:

What do you make when you have a lot of soon-to-be-over-ripe produce?  I would love to hear your ideas!

Blessings,
Ally and Bo