Rainbow Salad | Lunch


1 Cup of Spinach

1/2 Zucchini (Preferably Spiralized)

1/2 Cup of Shredded Carrots

1/2 Cup of Shredded Red Cabbage

Dressing —>

1/2 Avocado

2 Tbsp of Extra Virgin Olive

Oil Juice of 1/2 Lime


Prepare all of the vegetables as listed above. I highly recommend creating different textures with your vegetables to add variety. Place the mixed greens at the bottom of the bowl then add all of the vegetables on top. Combine the avocado, extra virgin olive oil and the lime juice with salt and pepper to create a creamy dressing. Serve with the dressing drizzled on top.


Fat: 34 g

Carbs: 16 g

Net Carbs: 10 g

Protein: 12 g

Total Calories: 392 Calories

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