Hey everyone, hope you are having an amazing day today. Today, I’m gonna show you how to make a special dish, rainbow summer salad. It is one of my favorites. This time, I will make it a bit unique. This will be really delicious.
Rainbow Summer Salad is one of the most favored of current trending meals on earth. It’s simple, it is quick, it tastes yummy. It’s enjoyed by millions every day. Rainbow Summer Salad is something that I have loved my whole life. They are fine and they look wonderful.
Pour the lime juice and pineapple juice overtop. Serve immediately for the freshest taste. Salad: Cut corn from cobs and place in a large bowl. Add onion, cucumber, bell pepper, tomatoes, arugula, parsley, and basil.
To get started with this particular recipe, we have to prepare a few components. You can cook rainbow summer salad using 10 ingredients and 4 steps. Here is how you can achieve that.
The ingredients needed to make Rainbow Summer Salad:
- Get Avocado
- Make ready corn
- Make ready black beans
- Get green onion
- Take bell pepper (your choice of color)
- Prepare diced chicken (this is a good use for leftover rotisserie)
- Get Cilantro
- Get Zucchini
- Prepare limes
- Get garlic salt
To make the balsamic rainbow summer salad I started with butter lettuce then I added the rest: sweet corn, cherry tomatoes, avocado, basil, thyme, pecans and blackberries. I drizzled it with a balsamic vinaigrette and topped it with crumbled low fat feta cheese. Build the rainbow salad around the lettuce, adding the papaya, tomatoes, chickpeas, plantains, peppers, cucumber, carrot and mango. Top with the pickled onions and the pepitas.
Steps to make Rainbow Summer Salad:
- Chop all ingredients (except for limes, and cilantro) into bite size pieces.
- Finely chop cilantro and add to other ingredients
- Juice both limes and add juice to chopped ingredients
- Add garlic salt as desired
Build the rainbow salad around the lettuce, adding the papaya, tomatoes, chickpeas, plantains, peppers, cucumber, carrot and mango. Top with the pickled onions and the pepitas. Add the avocado in the middle, then sprinkle on the jalapeño slices and the basil, cilantro and mint. Assemble the Salad: Layer arugula and cooked farro into a salad bowl or serving bowl. Top with sliced fennel, roasted beets, toasted walnuts, sliced avocado, chopped parsley and dill, and fennel fronds.
So that’s going to wrap this up for this exceptional food rainbow summer salad recipe. Thank you very much for your time. I am confident that you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
