Colorful Rainbow Salad
Colorful rainbow salad - Every color is delicious!
Healthy, because
Even smarter
Nutritional values
This is where color really comes into play on the plate: the more diverse our food choices, the greater the range of useful ingredients. Thanks to numerous bitter substances, celery stimulates the work of the digestive system and curbs the craving for sweets.
The colorful rainbow salad is guaranteed to make an impression on guests - both visually and in terms of taste. Whether as an appetizer or as a side dish at the next barbecue: You can easily prepare the fresh salad ingredients and should only drizzle the dressing on top just before serving.
(Percentage of daily recommendation)
| Calorie | 437 cal. | (21 %) | ||
| Protein | 10 g | (10 %) | ||
| Fat | 33 g | (28 %) | ||
| Carbohydrates | 24 g | (16 %) | ||
| Sugar added | 3 g | (12 %) | ||
| Roughage | 15 g | (50 %) |
| Vitamin A | 1.2 mg | (150 %) | ||
| Vitamin D | 2.1 μg | (11 %) | ||
| Vitamin E | 5.2 mg | (43 %) | ||
| Vitamin K | 95.7 μg | (160 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 4.5 mg | (38 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 151 μg | (50 %) | ||
| Pantothenic acid | 1.9 mg | (32 %) | ||
| Biotin | 15.9 μg | (35 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 119 mg | (125 %) | ||
| Potassium | 1,606 mg | (40 %) | ||
| Calcium | 215 mg | (22 %) | ||
| Magnesium | 114 mg | (38 %) | ||
| Iron | 3.8 mg | (25 %) | ||
| Iodine | 18 μg | (9 %) | ||
| Zinc | 2 mg | (25 %) | ||
| Saturated fatty acids | 12.7 g | |||
| Uric acid | 142 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 22 g |
Ingredients
- Ingredients
- 1 chili pepper
- 1 garlic clove
- 1 oz ginger roots
- 1 Tbsp Hoisin sauce (gluten free version)
- 1 Tbsp honey
- 6 Tbsps soy sauce
- 1 organic lime (peel and juice)
- 4 Tbsps olive oil
- peppers
- 2 Tbsps Sesame seeds
- ½ head Red cabbage
- 8 ozs Berry (blueberries, blackberries, strawberries)
- 1 Cucumber
- 4 stalks Celery
- 10 ozs Avocados (1 large avocado)
- 5 ozs yellow carrots
- 3 ½ ozs Cherry tomatoes
- 3 ½ ozs watermelon pulp
- 3 ½ ozs coconut pulp
- 2 ozs salad mix (Baby Leaf Salad)
- ¼ oz Shredded coconut (1 TBSP.)
- 1 handful Edible flowers
Preparation steps
For the dressing, halve chili pepper lengthwise, remove seeds, wash and chop. Peel and finely chop garlic and ginger. Whisk chili, garlic and ginger with hoisin sauce, honey, soy sauce, lime zest and juice, olive oil, pepper and sesame seeds.
For the colorful rainbow salad, clean red cabbage, wash, cut out stalk and slice cabbage very finely. Wash berries and pat dry. Cut strawberries in half. Clean, wash and slice cucumber lengthwise into thin slices. Clean and wash celery and cut into fine strips. Halve and pit avocado, lift flesh from skin and cut into fine strips. Clean, wash, and slice carrots into fine strips. Wash and halve tomatoes. Cut melon pulp into bite-sized pieces. Cut coconut pulp into cubes of about 1/2-inch. Wash lettuce leaves and shake dry.
Arrange all the prepared salad ingredients on a plate, sorted by color, and roll up the vegetable strips decoratively. Distribute lettuce leaves, coconut cubes, grated coconut and flowers over it and pour the dressing over the colorful rainbow salad.
