Rainbow Vitamin Salad of the Week
A balanced and colorful salad overflowing with fresh vegetables, protein, and superfoods. Perfect for a healthy week, rich in fiber and essential nutrients to boost your immune system.
🛒 Ingredients
2 servings
- 5 oz arugula
- 1 cup grated carrots
- 3.5 oz cooked beets
- 1 ripe avocado, sliced
- 1 cup cherry tomatoes
- 1/2 cup pumpkin seeds
- 1/2 cup roasted chickpeas
- 1.5 oz crumbled feta cheese
- 2 tbsp extra virgin olive oil
- 1 tbsp balsamic vinegar
- Salt and freshly ground pepper
- 1 fresh lemon, juiced
Watch the original video
Watch on TikTokDirections
- 1
Wash and dry the arugula, then place it in a large salad bowl.
- 2
Add the grated carrots and the diced cooked beets.
- 3
Arrange the avocado slices and the halved cherry tomatoes on top.
- 4
Sprinkle with the roasted chickpeas, pumpkin seeds, and crumbled feta.
- 5
Prepare the dressing by whisking together the olive oil, balsamic vinegar, and lemon juice.
- 6
Pour the dressing over the salad just before serving.
- 7
Toss gently and season with salt and pepper to taste.
💡 Chef's Tip
Prepare the vegetables in advance and store them separately in the refrigerator. Add the avocado and dressing only when ready to serve to prevent the avocado from browning. This salad keeps for 3 days and can be adapted each day of the week by changing the proteins or vegetables.
