Adding LIFE to your years and years to your life!
Over the Rainbow Salad with Sweet &
Spicy Asian Dressing
For the Salad:
1 -2 raw ears of corn, kernels only
3 bell peppers: 1 each red, yellow and orange, diced fine
½ cup fresh herbs (like basil, cilantro, parsley, mint, etc.), finely chopped
6 stalks asparagus, cut into small pieces
1/3 head purple cabbage, shredded or chopped
½ cup red onion, finely chopped
Small handful Kalamata olives, pitted and sliced
I also added sliced cherry tomatoes. You could also add avocado or chopped walnuts or rawmesan cheese/nutritional yeast too!
Mix together the first 8 ingredients and toss only one serving with dressing. This becomes a filling meal when served over a bed of mixed greens. I save the remaining salad in an airtight glass container in the frig - it will keep for several days.
For the Dressing:
2 cloves garlic, minced
1 red chile, de-seeded (or jalapeno)
2 tablespoon coconut aminos (namu shoyu or tamari)
Juice of 1 lime
1 tablespoon honey (coconut nectar, maple syrup or raw agave nectar)
2 tablespoon pineapple juice (optional – could also use orange juice)
Blend all ingredients in a blender until creamy.