Rainbow Salad

This salad was demonstrated by Chef Patti Searle who is a graduate of the Living Light Culinary Arts Institute in Fort Bragg, CA, a premier raw, organic, vegan chef school.


1/2 cup red cabbage
1/2 cup green cabbage

1/2 cup kale
1/2 teaspoon salt (preferably Himalayan or Celtic)
1/4 cup red pepper

1/4 cup carrots
4 cherry tomatoes

1/4 avocado


2 tablespoons olive oil
2 tablespoons lemon juice
Ground black pepper to taste


Shred the greens into a fine ribbons and toss together with salt, and massage. This makes these cruciferous veggies easier to digest.

Thinly slice the red pepper and carrot and add to the cabbages. Add olive oil, lemon juice, and black pepper and toss.

Place on a plate.

Cut the tomatoes into quarters and arrange on top.

Peel and thin slice the avocado and arrange in a pinwheel on top of the salad.

Print Friendly, PDF & Email