This Eat the Rainbow Salad and Creamy Jalapeño Dressing recipe is all of the things – easy, delicious, nutritious, you name it!

Salad Ingredients:

  • 1/2 cup cannellini beans  
  • 1/2 cup kidney beans  
  • 1/2 cup edamame beans  
  • 1/4 cucumber, chopped 
  • 1/2 red pepper, diced  
  • 4-5 walnuts, chopped 
  • handful of lettuce of choice  
  • pickled red onions, optional

Creamy Jalapeño Dressing:

  • bundle of fresh parsley  
  • bundle of fresh dill  
  • 50g goats cheese  
  • 6-8 jalapeño slices (from a jar) 
  • 1 tsp dijon mustard  
  • 1 tbsp honey  
  • 1/8 cup olive oil  
  • 1 lemon, juiced  
  • salt/pepper, to taste 

Instructions

1) Start by making the salad dressing: simply add all dressing ingredients to a blender and  blend until smooth.  

2) In a large jar, add the dressing to in first (this is a trick if you’re meal prepping salads to  ensure nothing gets soggy!).  

3) Once you’ve prepped the rest of the salad ingredients, it’s time to layer them into the jar in  whichever order you prefer.  4) Store in the fridge and when ready to eat – empty the jar into a bowl and enjoy a fresh,  crisp salad!

Eat the Rainbow Salad with Creamy Jalapeño Dressing

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Ingredients
  

Salad Ingredients

  • ½ cup cannellini beans 
  • ½ cup kidney beans 
  • ½ cup edamame beans 
  • ¼ cucumber chopped
  • ½ red pepper diced
  • 4-5 walnut chopped
  • handful of lettuce of choice
  • pickled red onions, optional

Creamy Jalapeno Dressing

  • bundle of fresh parsley 
  • bundle of fresh dill 
  • 50 g goats cheese 
  • 6-8 jalapeño slices (from a jar)
  • 1 tsp dijon mustard 
  • 1 tbsp honey
  • 1/8 cup olive oil 
  • 1 lemon juiced
  • salt/pepper to taste

Instructions
 

  • Start by making the salad dressing: simply add all dressing ingredients to a blender and  blend until smooth. 
  • In a large jar, add the dressing to in first (this is a trick if you’re meal prepping salads to  ensure nothing gets soggy!). 
  • Once you’ve prepped the rest of the salad ingredients, it’s time to layer them into the jar in  whichever order you prefer. 
  • Store in the fridge and when ready to eat – empty the jar into a bowl and enjoy a fresh,  crisp salad!