Rainbow Garden Salad
This simple spring salad is ready in minutes and accompanies almost any meal wonderfully. You can substitute the vegetables used here with those you have on hand, and replace the sunflower seeds with almonds if you prefer (or even pumpkin seeds).
If you have IBS you may want to forgo the corn (and bell pepper, depending on your personal tolerance), and perhaps replace it with more carrot or fresh snow peas.
This salad is delicious on its own or topped with any IC friendly salad dressing (I like combining chives and thyme or tarragon with a little extra-virgin olive oil and a pinch of brown sugar). Colourful and chalked full of vitamins this is a salad you’ll want to make year round.
Rainbow Garden Salad
1 head of butter-leaf lettuce, leaves separated, washed and dried
1 head of radicco lettuce, leaves separated, washed and dried
1 large carrot pealed and grated
½ yellow or red bell pepper, finely diced
1 cup of corn kernels (canned or cooked frozen/fresh)
½ (or more if desired) cucumber, sliced into thin rounds or cut into wedges
4 radishes finely sliced
4 tbsp de-shelled sunflower seeds
Rinse and dry all vegetables thoroughly before preparing the salad. Tear the two lettuces into bite size pieces.
Dice or cut up all the vegetables and combine them with the lettuce, sprinkle with sunflower seeds and eat immediately, or if preparing ahead of time, store in the fridge for up to 48 hours and add the seeds shortly before serving.
Serves 4-6 as a large side salad