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Patricia Nutrition recipe for delicious Rainbow Vegetable Salad & Dressing!



  • 1 cup chopped red leaf lettuce/spinach (½ and ½) or your preference

  • 1 cup chopped white cabbage

  • 1 cup chopped red cabbage

  • ½ cup of broccoli chopped

  • ½ cup of cauliflower chopped

  • ¾ cups garbanzo beans

  • 8-10 cherry tomatoes or more if you prefer

  • 2 tablespoons of pepita’s (pumpkin seeds)

  • ½-¾ teaspoon turmeric

  • Salt and pepper to taste

  • ¾-1 teaspoon fresh ground lemon pepper

  • 1 tablespoon extra-virgin olive oil

  • 1 tablespoon of balsamic vinegar and/or apple cider vinegar

  • Squeeze ½ of fresh lemon


  1. In a large bowl combine the greens, cabbage, and veggies. Add avocado and tomatoes prior to eating. * You could also make lentils for this salad and/or add in some brown rice or quinoa.

  2. Sprinkle turmeric and fresh ground lemon, salt and pepper, and then toss with olive oil and vinegar, and the dressing of your choice! My recommended dressing is below.


  • 1 ½ tablespoons fresh lemon juice

  • Salt/pepper, to taste

  • ¼ small onion, minced

  • 1 garlic clove, chopped

  • 3-4 tablespoons extra virgin olive oil

  • Zest of one lemon * You could also add horseradish or Dijon mustard; if you want it to taste fresh and light, chop fresh basil and do not use the mustard.


  1. To make the dressing, whisk together the lemon juice, salt, pepper, onion, garlic and olive oil. set aside.

  2. Remove from heat. Toss with 1/3 of the dressing, try a piece, and add more to taste. Season to taste with salt and pepper.

  3. Plate and finish with some Roman or Parmesan cheese (if desired) before serving. * This is a great dressing for any salad or any steamed vegetables. I like to lightly cook asparagus and broccoli in a large skillet…I coat the skillet with olive oil on medium heat. When the pan is hot, I add the asparagus and broccoli and cover for 2 minutes until bright green.

Health Coach Nutritionist Food Coach Nutrition Personal Trainer Boston Massachusetts
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