Easy Garden Salad
This Easy Garden Salad recipe makes enough salad for 3 to 4 days. Just dish out what you want and store the rest in a sealable container in the fridge.
Servings Prep Time
8servings 30minutes
Servings Prep Time
8servings 30minutes
Prep the Greens
  1. Wash the greens and allow them to slightly dry or pat dry. You can also use 3 bags of greens instead of bunches. We recommend at least some kale and spinach. Fill in the rest with your favorite greens.
  2. Cut the stems off of the greens and tear them up into small bite-sized pieces. Store in a sealable container. Save the stems for your veggie broth.
Prep the Garden Salad Toppings
  1. Assemble your favorite ingredients for your salad toppings. Be creative, try new things and mix it up so you don’t get bored. Save the scraps for your veggie broth.
  2. Chop/cut/slice everything and mix it up in a large bowl or sealable container.
  3. Store in a sealable container in the fridge up to 5 days.
Assemble the Garden Salad
  1. Dish out at least 2 packed cups of greens into a large bowl.
  2. Add 1 cup of the rainbow garden salad toppings.
  3. Add 1/2 tbsp sunflower seeds or your favorite nuts, seeds, olives or avocado. It’s important to eat some whole plant source of fat to make the nutrients in the salad more bioavailable. Don’t use oil.
  4. Top with your favorite oil-free dressing. We often just use lime juice and vinegar. Then sprinkle a generous amount of oregano over the salad and enjoy with a sandwich or bowl of soup.
Recipe Notes

Serving size is about 2 packed cups of greens and 1 cup of the rainbow plus your favorite salad dressing, nuts, seeds, olives and/or avocado.