Eat The Rainbow: A Colorful Spring Salad Bowl

April 18, 2017

As the food paparazzi know, a colorful meal makes for a frame-worthy photo. But beauty isn’t only plate deep—more colors mean more nutrition. For example, leafy greens are chock full of folate and iron, while orange veggies bring vitamins C and A to the party. Add some purple, and your lunch just became a who’s-who of nutrients.

With the farmer’s markets overflowing, we asked Lindsey Love—the seasonally-focused, health-conscious food blogger behind Dolly and Oatmeal—for a little inspiration. It’s hard to believe, but her Spring Rainbow Bowl tastes as great as it looks.


What You’ll Need
for the honey-mustard tahini
3 tablespoons tahini
3 tablespoons extra-virgin olive oil
2 tablespoons dijon mustard
1 tablespoon apple cider vinegar
1 1/2 teaspoons raw honey
1 garlic clove, minced
Sea salt and fresh pepper, to taste
Water, to thin

for the salad
1 small purple yam, sliced into wedges
Extra-virgin olive oil
Sea salt and fresh pepper, to taste
1/2 bunch of asparagus, ends trimmed
8 shiitake mushrooms, stems removed
1 1/2 cups shredded kale
2 teaspoon lemon juice
2 pasture-raised eggs
2 carrots, peeled into ribbons
1/2 cucumber, peeled into ribbons
1/2 ripe avocado, sliced
Hummus, bean dip, or spread of choice

How To Make It
First, prepare the honey-mustard tahini. Whisk the tahini, oil. mustard, vinegar, honey and garlic together; add water 1/2 teaspoon at a time until you reach a fluid consistency. Season with salt and pepper to taste and set aside.

Preheat the oven to 400 degrees and line two baking sheets with parchment paper.

In a large bowl, toss the yam wedges with 1 tablespoon of oil and season with salt and pepper. Turn potatoes out onto the baking sheet and cook for 35-40 minutes, until edges are browned. Remove from oven and set aside.

Place the asparagus and shiitakes on the other baking sheet. drizzle with olive oil and season with salt and pepper. Cook for 10-12 minutes, until tender and lightly browned, and set aside.

While the veggies are cooking, prepare the kale. In a large bowl, combine the kale with lemon juice and a big pinch of salt. Massage for about 5 minutes, until it softens a bit, and set aside.

Fill a small saucepan 3/4 of the way with water; bring to a boil and gently add the eggs. Lower the heat to medium-low, cook for 7 minutes, then remove with a slotted spoon and run under cold water to stop the cooking.

It’s time to assemble your bowl! Make a bed of kale, then top with yam wedges, ribboned cucumber and carrots, roasted asparagus and mushrooms, sliced avocado, a dollop of hummus and your eggs. Give another squeeze of lemon juice over the veggies and season the eggs with salt and pepper. Drizzle the honey-mustard tahini and enjoy!

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