30 Minute Meals/ Recipes/ Vegetarian

Rainbow Chopped Superfood Salad

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You guys!!! It’s a fresh week, and I’m coming at ya with one of my new favourite salads of all time – this Rainbow Chopped Superfood Salad!?But before I give you the deets on this delicious recipe, I want to share something that’s been on my mind for a little bit – those of you working summer jobs or contract work right now can probably relate.

Three years ago in May, I went to work in Western Canada as a traffic flagger. It was a gruelling four months of work where I woke up at 5:30am each day, and often didn’t get back to the dirty motel where our construction crew was staying until 9:30pm. We worked long 15 hour days and stayed in remote, northern communities mainly in Manitoba with no cell phone or internet. We could only get to a grocery store every three weeks and ended up eating a lot of cold cuts and snack packs.

It was like a four month long road trip that could be very stressful at times, but changed my life in so many ways. It has made me re-evaluate the way I eat, and it provided me with enough money to go to grad school.??In fact, my Master’s thesis is largely based on this time in my life. Around this time of year I always think back to three years ago and reflect on how much has changed.

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Nowadays, I feel like my life is filled with so much responsibility. I have this blog, for one, that I update three times a week, along with clients and freelance photography and writing work that largely comes from it. I sometimes get serious anxiety and even insomnia on Sunday nights before bed even though I don’t have to worry about going into an office – will I make enough money this month? What’s my long checklist looking like for tomorrow? These are questions that I’m sure hang above many working people’s heads before a new Monday.???

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With so much worry and uncertainty at this time in my life, I really do get a lot of joy and reassurance from taking care of my body, mind and spirit. The surefire ways to do this for me is to make sure I get enough mental breaks through the day, along with working out and nourishing my body by eating well (at least most of the time!?).

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Now this Rainbow Chopped Superfood Salad let me tell you…It really checks off a lot of important parts of healthy living for me.✔️First of all, you can make this in a super large batch for a whole week’s worth of lunches.?Second of all, it’s filled with a variety of colourful, delicious veggies – I’ve even snuck some into the dressing! It’s certainly a far cry from the cold cuts and other quick foods I was eating while working out west.

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Oh and by the way, if you love sushi, you’re gonna love this dressing. It’s a mixture of celery, onion, carrots, rice wine vinegar, honey and soy sauce, and is a copy cat version of the dressing you get on side salads at sushi restaurants. It’s healthy and delicious, and really brings such a vibrant flavour to the chopped veggies featured in this salad.

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Will you be trying this Rainbow Chopped Superfood Salad? If you try any of my recipes be sure to let me know on InstagramTwitter or Facebook – I’d love to hear from you!

Print Recipe
Rainbow Chopped Superfood Salad Yum
This Rainbow Chopped Superfood Salad is a delicious and easy lunch idea that you can make ahead for the whole week!
Votes: 1
Rating: 5
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Rate this recipe!
Prep Time 20 minutes
Cook Time 15 minutes
Servings
-6 servings
Ingredients
Prep Time 20 minutes
Cook Time 15 minutes
Servings
-6 servings
Ingredients
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
  1. In a food processor, add broccoli, kale, red and yellow peppers and cilantro. Pulse until all are finely chopped. Alternatively, chop veggies by hand until chopped finely.
  2. Meanwhile, cook quinoa and lentils according to package directions.
  3. In a Magic Bullet, blender or food processor, add all dressing ingredients and blend until combined. Make sure to shake dressing each time before use as ingredients naturally separate.
  4. Add veggies, shredded carrots, quinoa and lentils, pumpkin seeds and sunflower seeds to a large bowl. Toss to combine.
  5. Add sunflower sprouts and avocado right before eating, along with dressing. Can be stored in mason jars in the fridge for up to 5 days.

 

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