Summer Confetti Salad-Low Carb and Gluten Free
Servings 6
Calories 108kcal
Ingredients
- 3 cups cauliflower or cauli/broccoli combo
- ¼ cup scallions chopped
- ½ cup red bell pepper finely chopped
- ⅓ cup yellow bell pepper finely chopped
- 1 cup red cabbage finely chopped
- ½ cup celery finely chopped
- ¼ cup fresh basil julienned
Dressing Ingredients:
- ¼ cup avocado oil
- 2 teaspoon fresh lime juice
- 2 tablespoon apple cider vinegar
- 1 ½ tablespoon minced fresh ginger
- 2 tablespoon granulated sweetener I used Swerve
- ½ teaspoon kosher salt
Instructions
- Combine all of the chopped veggies in a large bowl and toss to combine.
- Combine the dressing ingredients in a blender or magic bullet and blend until emulsified - about 30 seconds.
- Pour the dressing over the salad and toss well to coat.
- Store unused portions in the refrigerator for up to 5 days.
Nutrition
Serving: 1cup | Calories: 108kcal | Carbohydrates: 5g | Protein: 1g | Fat: 9g | Saturated Fat: 1g | Sodium: 222mg | Potassium: 273mg | Fiber: 1g | Sugar: 2g | Vitamin A: 705IU | Vitamin C: 66.5mg | Calcium: 27mg | Iron: 0.5mg