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Shredded Rainbow Salad with Lemony Avocado Dressing

Shredded Rainbow Salad with Lemony Avocado Dressing


  • 1/2 small red cabbage
  • 2 carrots
  • 3 - 4 kale leaves, stems removed
  • 1/2 cucumber
  • 1 cup shelled frozen edamame
  • 3 tablespoons shelled hemp seeds
  • 1 small avocado
  • 2 tablespoons fresh cilantro
  • 2 tablespoons lemon juice
  • 1/4 teaspoon sea salt


  1. Either by hand or using a food processor, shred or grate the cabbage, carrots, kale, and cucumber.
  2. Bring a small pot of water to a boil. Cook the edamame for 3-4 minutes; strain and rinse in cold water.
  3. To a large bowl, add the shredded vegetables, edamame, and 2 tablespoons of the hemp hearts.
  4. Prepare the dressing: In a food processor or blender, blend avocado, cilantro, lemon juice, salt, and cup water until smooth.
  5. Add dressing to the vegetables and toss well. Garnish with remaining tablespoon of hemp seeds and serve at room temperature.


  • Reprinted with permission from Greens 24/7: More Than 100 Quick, Easy, and Delicious Recipes for Eating Leafy Greens and Other Vegetables at Every Meal, Every Day by Jessica Nadel (The Experiment, 2014)

Nutrition Information

Per serving: 174 kcal cal., 10 g fat (1.5 g sat. fat), 6.5 g fiber, 3.5 g sugar, 7 g pro.. Percent Daily Values are based on a 2,000 calorie diet


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