Colorful Salad

Ingredients

• Broccoli1/2 cup (45 g)
• Cauliflower1/2 cup (55 g)
• Carrot1/2 medium (30 g)
• Beets1/2 count (40 g)
• Zucchini1/4 count (50 g)
• Olive Oil1/2 tablespoon (5 ml)
• Lemon Juice1 tablespoon (15 g)

Instructions

1. 1

   Step 1

   For this recipe you need cooked beets. If you want to cook them, wash them and place them in a pot filled with boiling water. Boil for 30-40 minutes.

2. 2

   Step 2

   Use a fork to test to see if they are tender enough. If you want to skip this step, peel the beet and grate.

3. 3

   Step 3

   Simultaneously, in another pot place water with a little salt and bring to a boil over high heat to boil the rest of the vegetables.

4. 4

   Step 4

   Cut the carrot and zucchini into slices and the cauliflower and broccoli into florets.

5. 5

   Step 5

   Place the carrot and zucchini in a pot filled with boiling water and boil for 6 minutes. With 3 minutes left, add the cauliflower and broccoli.

6. 6

   Step 6

   After 3-4 minutes, check that they are all tender. Remove, drain and stop cooking with cold water.

7. 7

   Step 7

   Arrange the broccoli, cauliflower, beet, carrots and zucchini on a plate.

8. 8

   Step 8

   Season with olive oil, lemon juice and salt and pepper.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Colorful Salad can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.