Rainbow Salad with Parsley Lemon Vinaigrette

Rainbow Salad with Parsley Lemon Vinaigrette

Ingredients

Serves 4

Salad

5 oz mixed greens of choice (about 4 cups)

5 oz cherry tomatoes, halved

2 carrots, peeled and grated (or sliced into ribbons)

1 avocado, peeled and cut into slices

1 large red beet (about 7 to 8 oz), peeled and grated

1 bunch radishes (about 5 oz), grated

Dressing

4 tablespoons olive oil

3 tablespoons lemon juice

2 tablespoons, chopped fresh parsley

1 garlic clove, minced

½ teaspoon salt

¼ teaspoon black pepper

¼ teaspoon mustard

Directions

Place all salad ingredients in a bowl.

Place all dressing ingredients in blender (or food processor) and pulse several times until smooth and creamy.

Drizzle dressing over salad, toss to combine, and serve.