Happy Friday!  I’m dreaming of Spring lately, and it reminded me of my favorite, go-to salad.  It’s nutritious, tasty, satisfying, and PRETTY. I make it for lunch all the time, and if I don’t have any ideas for dinner, I add a side of baked sweet potato or quinoa and a salmon filet and call it a day.

| Rainbow Superfood Salad | (serves 2)

• 5-6 ounces mixed greens (I like Organic Girl Super Greens)
• 1 yellow bell pepper, roughly diced
• 1 6.5 ounce package of Love Beets, any variety, quartered
• 5 ounces grape or cherry tomatoes, halved
• 1 avocado, sliced
• 2 handfuls shredded carrots
• 1/2 cup walnuts, roughly chopped

Dressing:

• 2 tablespoons cold-pressed extra virgin olive oil
• 1 tablespoon raw apple cider vinegar
• 2 teaspoons dijon mustard
• 2 teaspoons good quality maple syrup
• salt
• pepper

By the way, how cute is this wooden pineapple bowl from Open Door Shop??  It’s the perfect size for a salad, and I’m so obsessed that I bought a whole set.  It is hand-crafted in Hawaii from solid Acacia wood, which is fast-growing, sustainably harvested and non-endangered.  Win-win!

I hope you have a great weekend!

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