Very Different Vegetable Salad
Discover a refreshingly vibrant twist on classic salads with this "Very Different Vegetable Salad," a feast for both the eyes and the palate. This no-cook recipe features a medley of colorful, nutrient-packed ingredients, from crisp rainbow carrots and golden beets to finely shredded Brussels sprouts and fennel for a delightful crunch. Sweet bursts of pomegranate seeds and creamy avocado balance beautifully with the earthy flavor of toasted pumpkin seeds. Tossed in a tangy lemon-maple-cumin dressing and finished with fragrant fresh dill, this salad delivers a symphony of textures and flavors in every bite. Perfect as a light lunch, side dish, or centerpiece for a healthy spread, this unique vegetable salad is ready in just 25 minutes and is sure to impress your guests.
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Recipe Information
Ingredients
- 3 medium Rainbow carrots
- 2 medium Golden beets
- 1 cup Brussels sprouts
- 1 small Fennel bulb
- 1 medium Ripe avocado
- 0.5 cup Pomegranate seeds
- 0.25 cup Toasted pumpkin seeds
- 2 tablespoons Fresh dill
- 3 tablespoons Olive oil
- 2 tablespoons Fresh lemon juice
- 1 teaspoon Maple syrup
- 0.5 teaspoon Ground cumin
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Wash and peel the rainbow carrots, then slice them into thin rounds or ribbons using a mandoline or vegetable peeler.
Peel the golden beets and julienne them into thin matchstick pieces.
Trim the ends of the Brussels sprouts and thinly slice them to create delicate shreds for the salad.
Remove the core of the fennel bulb and slice it thinly for a light, crunchy element.
Dice the ripe avocado into bite-sized cubes and set it aside for later use.
In a large mixing bowl, combine the sliced carrots, beets, Brussels sprouts, and fennel.
Add the pomegranate seeds, toasted pumpkin seeds, and fresh dill to the bowl and gently toss everything together.
In a small bowl or jar, whisk together the olive oil, fresh lemon juice, maple syrup, ground cumin, salt, and black pepper to create the dressing.
Pour the dressing over the vegetable mixture and toss gently, ensuring all ingredients are coated evenly.
Carefully fold in the diced avocado to avoid mashing. Be gentle to preserve its shape and texture.
Transfer the salad to a serving platter or bowl, and garnish with additional dill or a sprinkle of pumpkin seeds if desired.
Serve immediately and enjoy this refreshing, unique vegetable salad!
Nutrition Facts
Calories |
1285 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 92.4 g | 118% | |
| Saturated Fat | 14.6 g | 73% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1618 mg | 70% | |
| Total Carbohydrate | 105.3 g | 38% | |
| Dietary Fiber | 35.6 g | 127% | |
| Total Sugars | 51.3 g | ||
| Protein | 29.7 g | 59% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 270 mg | 21% | |
| Iron | 11.6 mg | 64% | |
| Potassium | 3455 mg | 74% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
