Rainbow Summer Mediterranean Salad

Rainbow Summer Mediterranean Salad

This colorful Rainbow salad is rife with Mediterranean flavor and summer vibes.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 20

Course Appetizer, Salad, Side Dish, starter

Cuisine california, fusion, Italian, Mediterranean, vegan

Servings

Calories 118 kcal

Equipment

sheet pan

Ingredients

2 heads romaine chopped
2 ea peaches sliced
1 can hearts of palm drained and cut in rings
1 pint cherry tomatoes halved
½ head red cabbage shredded
6 ea sweet baby bell peppers
10 ea calamata olives halved
¼ ea red onion sliced
3 tsp extra virgin olive oil
2 ea lemons squeezed
1 ea avocado peeled and
¼ tsp sea salt
1 ea black pepper to taste
2 Tbsp fresh mint chopped
2 tbsp fresh oregano chopped

Instructions

Preheat oven to 425 and place whole baby bells on a sheet pan and roast for 15 mins turning once halfway then put aside to cool while preparing other ingredients
Put romaine in large mixing bowl with peaches , hearts of palm, cherry tomatoes, red cabbage calamatas and red onions
When peppers are cooled remove stems and large seeds and slice lengthwise and add to bowl then drizzle with olive oil, squeeze lemons, sprinkle with sea salt and copious ground black pepper. Mix with hands until all is distributed and dressed well.
Garnish with fresh mint, fresh oregano, avocado slices, salt and black pepper

Nutrition

Calories: 118kcalCarbohydrates: 20gProtein: 5gFat: 4gSaturated Fat: 1gSodium: 202mgPotassium: 1075mgFiber: 9gSugar: 9gVitamin A: 23375IUVitamin C: 82mgCalcium: 169mgIron: 5mg

Keyword chilled, Easy, fresh, garden, glutenfree, quick, salad, seasonal, simple, vegan

Tried this recipe?Let us know how it was!