The raw plant based diet really interests me, and I love how I feel when I eat more raw foods. But the reason why I decided to start eating a vegan diet was for the planet. Feeding the whole planet on raw foods would still be unsustainable. Grains and legumes are much more sustainable to grow and are still very wholesome and nutritious in their unprocessed state.
This recipe however, is 100% raw and will make you feel like a superhero!You’ll love incorporating raw lunches in your diet since they don’t need to be heated up at all to enjoy. This Raw Rainbow Power Salad contains a spread of wholesome fruits and veggies and is topped with sunflower seeds & balsamic tahini dressing for some complete protein power!
Raw Rainbow Power Salad
Eating raw foods is awesome for digestion, your skin, hair, and nails. This raw salad going to be so easy to prep for a week of lunches! If you are familiar with the Mason Jar Salad, you should definitely try this salad prepped in a mason jar!
You can have the whole rainbow in one jar, or pair a few favorites to have different salads each day. The dressing is homemade with just 3 ingredients: tahini, balsamic vinegar and water.
Make the dressing: 3 parts tahini to 1 part balsamic vinegar. Mix well, then add water until it’s your desired consistency. If you’re making mason jar prepped salads, put the sauce in the bottom of the jar first.
Next wash all the produce you have! Make sure you are using a good fruit and veggie wash like this one from the Honest Company. Chop, chop, chop! Make sure to use a sharp knife to keep those fingers safe from slippage!
You can use many different combinations of raw colors of the rainbow. I have made a list of raw veggies for you to choose from!
Raw Colors of the Rainbow
Red: red bell peppers, cherry tomatoes, strawberries
Orange: carrots, orange bell peppers, mandarin oranges
Yellow: mango, pineapple, yellow bell peppers
Green: cucumber, green grapes
Blue: blueberries, blackberries
Purple: red grapes, red cabbage, red onion
All on top of a bed of leafy greens such as chopped spinach, romaine, lettuce or kale. If you’re prepping in mason jars, add the leafy greens last.
Raw Rainbow Power Salad
- about 10 cups of variety of leafy greens
- choice of red: red bell peppers, cherry tomatoes, strawberries
- choice of orange: carrots, orange bell peppers, mandarin oranges
- choice of yellow: mango, pineapple, yellow bell peppers
- choice of green: cucumber, green grapes
- choice of blue: blueberries, blackberries
- choice of purple: red grapes, red cabbage, red onion
- about 1 cup tahini
- about 1/3 cup balsamic vinegar
- water to thin dressing
Wash all produce well.
Prep dressing: mix together the tahini, balsamic vinegar then add water until your desired consistency
Chop the fruits and veggies into bite size peices. Chop the leafy greens into bite sized peices.
Enjoy right away or store in mason jar containers for easy lunches all week!
Chopped fruits and veggies will keep for about 5-7 days in fridge. Dressing will keep for about 2 weeks in fridge.
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