
COLOR SALAD
This colorful salad is wonderful, it makes you happy as soon as you see it, it is also refreshing and healthy, I love salads because they are a kind of base that can hold everything.
I always make this type of salads in the summer, with few ingredients, all raw and each one of a different color.
This one has red onion, yellow pepper, cucumber (green), tomato (red) and grated carrot (orange). For me, grated raw carrot takes on another dimension, changes its texture and is much more pleasant to eat.
To give it a lot of flavor and that special grace that is expected in a salad, I make a dressing based on EVOO, sherry vinegar, pepper, salt and dried herbs (oregano, thyme, mint).
I also like to add fresh parsley at the last minute.
An ideal dish to eat at home or to take with you wherever you want and that, As I was saying before, it can handle anything and goes with everything.
I like to have this salad as a side dish with steamed fish or stewed or grilled meat.
Today I completed it with egg and sardines, but if you follow a vegan or vegetarian diet, you can combine it with legumes, some cooked chickpeas or some pinto beans, they go perfectly with it.
Color, flavor and nutrients in abundance, who can give more?
The color salad is a summer dish with seasonal ingredients.
This salad is very summery, the ingredients are, so it is at this time of year when you have to prepare it and enjoy it to the maximum.
A characteristic of this dish is that it does not contain lettuce or green leaves of any kind, it is common to associate the concept of “salad” with them, but it is evident that a salad does not have to be like that, a salad is nothing more than a mixture of ingredients, mostly vegetables, mixed and dressed.
I like this salad to accompany almost everything, and it is also perfect to embrace some legumes, it is one of those that are put in a glass jar and they fit into a museum
So you can see how easy it is to prepare, I’ve made a video, it’s only 1 minute long, so you don’t have to worry about thinking… When is it finished?
As you can imagine, you just have to cut, mix and season. It couldn’t be easier!
There’s not much more to say about this dish, just that I like the play of textures, it’s easy to prepare, you can vary the ingredients, it allows for many different dressings and it’s full of color, it’s very pretty.
Tomato, carrot and onion provide carbohydrates accessible to the microbiota.
I think that says it all, about the ingredients it contains, its importance lies in the fact that they are rich in nutrients and provide fiber that our microbiota can metabolize.
The pectin from tomatoes and carrots, the mucilages from tomato seeds, and the fructooligosaccharides (FOS) and inulin from red onion.
In short, a very convenient combination for our intestine, which will contribute to improving and strengthening our intestinal flora.
Take a look at the video, you’ll love seeing how easy it is!
You have the recipe a little further down, I hope you like it.
Related entries:
- My tomato and cucumber salad. (Includes video)
- Colorful salad with pumpkin.
- Salad of vegetables.
- The Greek salad.
- Turnip salad.
- Cauliflower salad. (Includes video)

ENSALADA DE COLORES
Ingredients
- 3 tomates pera
- 1 pepino mediano
- 1 cebolla morada pequeña O media unidad
- 2 zanahorias
- 1 pimiento amarillo O verde, o rojo
- perejil fresco
Aliño
- 2 cdita orégano seco
- 1 cdita tomillo seco
- 1 cdita hierbabuena seca
- 1 pizca pimienta negra O blanca
- 1 pizca sal marina
- 2 cdas aceite de oliva virgen extra
- 1 cda vinagre de Jerez De sidra de manzana, de manzana, de vino blanco, balsámico
Instructions
- Corta todos los ingredientes en trocitos pequeños, cuanto más uniformes queden, mejor.
- Ralla las zanahorias.
- Mezla en un bol todas las hortalizas cortadas y las zanahorias.
- En otro recipiente prepara la vinagreta, mezclando todos los ingredientes.
- Añade la vinagreta a la ensalada en el último momento y sirve.
Notes
- Es ideal dejar la ensalada en el frigorífico un rato antes de consumirla, recuerda añadir el aliño justo en el momento de servir.
ENSALADAS, LOW CARB, MACs, MUY FÁCIL, RECETA DE VERANO, VITAMINAS