I have made this salad a few times and LOVE it! Its a great summer salad, so refreshing!
Rainbow Chopped Salad with Apples and Avocados
A bright and colorful salad full of chopped vegetables and fresh herbs tossed in a lemon-avocado vinaigrette.
Author: Liz DellaCroce | The Lemon Bowl
Recipe type: Salad
- 1 apple – cored and diced
- 2 carrots – diced
- 1 yellow pepper – seeded and diced
- 3 celery stalks – diced
- 1 large zucchini – diced
- 1 red onion – diced
- 1 avocado – cubed
- 1 cup fresh herbs – minced (i.e. basil, parsley, cilantro)
- juice of one lemon
- 1 teaspoon kosher salt
- ½ teaspoon pepper
- Add all ingredients to a large bowl and toss until combined. As you continue to toss the vegetables, the avocado, salt and lemon juice will emulsify into a creamy and delicious vinaigrette – no oil required.
Salad can be stored in the refrigerator dressed for up to 3 days or 5 days undressed.
Serving size: 2 cups Calories: 76 Fat: 3.4 g Saturated fat: .7 g Unsaturated fat: 2.7 g Trans fat: 0 Carbohydrates: 11.7 g Sugar: 5.1 g Sodium: 324 mg Fiber: 4.1 g Protein: 1.9 g Cholesterol: 0 mg