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Rainbow Salad


  • Large handful of Kale torn into bite sized pieces (you could use any dark leafy greens)
  • 1/2 head of Romaine
  • 1/2 each of Red Yellow and Orange bell peppers
  • Baby tomatoes cut in half
  • 1-2 Carrot
  • 1-2 Celery Stalks
  • 1 avocado
  • A handful of blueberries


  • 2 Tablespoons olive oil
  • 2 Tablespoons fresh squeezed lemon
  • 1/2 teaspoon maple syrup optional
  • salt and pepper to taste optional


  • Start with the greens on the bottom.
  • Cut all the veggies into bite size pieces.
  • Layer the colors so you can see them all.
  • Sprinkle with Blueberries (for extra color and flavor).
  • Whisk the dressing together and pour on top if the salad about 10 minutes before serving.