Enjoy the kaleidoscope of colors in this healthy paleo vegetarian salad.

Kaleidoscope Salad Recipe


The spiralizer is a popular kitchen tool these days, and this gorgeous colorful salad makes good use of it. The homemade dressing boasts tangy citrus flavors with a hint of sweetness. This is a delight for those on paleo and vegetarian diets, yet will appeal to all palates. Instructions are also included on how to sprout quinoa.

Kaleidoscope Salad Recipe

The Author Says: “This salad kick-starts your senses with its curly, colorful, ever-changing textures, sweet and savory flavors and delectable crunchy topping.” –Marilyn Haugen and Jennifer Williams

Salad Base:
2 carrots, peeled and ends cut flat
2 parsnips, peeled and ends cut flat
1 jicama, peeled and ends cut flat
1 cucumber, ends cut flat
1 green bell pepper, stem removed (see tip below)
1 small red onion, ends cut flat
3 cups (750 mL) watercress
2 tomatoes, cut into wedges

1/2 cup (125 mL) fresh cilantro
2 Tablespoon (60 mL) fresh dill
1/4 cup (60 mL) freshly squeezed orange juice
2 Tablespoon (30 mL) freshly squeezed lime juice
2 Tablespoon (30 mL) freshly squeezed lemon juice
1/2 teaspoon 2 (mL) raw agave nectar
3/4 cup (175 mL) cold-pressed extra virgin olive oil
Pinch kosher salt

1/2 cup (125 mL) sprouted quinoa (see tip below)
1/2 cup (125 mL) sun-dried goji berries
1/4 cup (60 mL) sliced raw almonds
1/4 cup (60 mL) chopped raw peanuts
3 Tablespoons (45 mL) chia seeds
Kosher salt (optional)

Salad Base: Using a spiralizer, cut carrots, parsnips, jicama, cucumber, green pepper and onion into medium strands. Pat jicama and cucumber strands dry. Remove white flesh and seeds from pepper.

Place watercress in a large bowl. Add spiralized strands in random twisting layers on top. Top with tomato wedges.

Dressing: In blender, combine cilantro, dill, orange juice, lime juice, lemon juice and agave nectar. With the motor running, through the feed tube, gradually add oil, blending until emulsified. Season to taste with salt. Drizzle over salad.

Topping: In a medium bowl, combine quinoa, goji berries, almonds, peanuts and chia seeds. Season to taste with salt, if desired. Sprinkle over salad.

Yield: 6 servings

• After spiralizing bell peppers, you will need to remove the white flesh and seeds from the strands. Alternatively, you can core the peppers, but they will not hold their shape as well during spiralizing.

• The salad topping can be used on a variety of fruit and vegetable dishes. It can be prepared ahead of time and stored in an airtight container in the refrigerator for up to 1 month.

• Sprouted Quinoa: You can either purchase sprouted quinoa or sprout it yourself. To sprout it at home, you will need to plan ahead, as the process can take up to 4 days. Add 1/4 cup (60 mL) quinoa and 1 cup (250 mL) water to a 1-quart (1 liter) canning jar. Cover the jar with fine-mesh cheesecloth, affixing it tightly with the screw band of the jar or a rubber band, and let stand in a cool, undisturbed place for at least 12 hours. Drain the water, rinse the quinoa with fresh water, and drain again. Cover the jar with fine-mesh cheeseclothe, affixing it tightly. Place the jar on its side or at an angle so that air can circulate inside. Store in a cool, mostly dark place. Continue draining and rinsing the quinoa every 12 hours until sprouts appear and are the desired length.

You Might Also Like: Pattypan Squash Peach Salad Recipe

150 Best Spiralizer Recipes150 Best Spiralizer Recipes
Recipe Source: “150 Best Spiralizer Recipes” by Marilyn Haugen and Jennifer Williams (Robert Rose)
Reprinted with express permission.


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