Say hello to your new favorite salad! This vegetarian Rainbow Power Salad is packed with veggies like tomatoes, onions and avocado.
Oh hey hi Monday nice to see you except I kind of wish it was Sunday again. Anyone else?
At least we have this rainbow power salad to POWER seriously no pun intended but I love it) us through the day, right? I also had no idea what to call this salad, so “rainbow power salad” it is. It’s baaaasically the rainbow with mixed greens, tomatoes, radishes, onions, and avocado—Mhmm I’m already feeling better about this day.
How was the weekend? I gotta be honest, I’m having a really difficult time deciding between Snapchat and Instagram Stories, so instead of doing both, I haven’t been doing either. It seems to be that Snapchat is eventually—maybe sooner rather than later—going to be more for fun and between you and your friends, and Instagram will be more behind-the-scenes sort of stuff for businesses and bloggers and whatnot. But I like Snapchat better, but only having to open one app (Instagram) is way more convenient. UGH, someone just tell me what to do because clearly I can’t decide.
…which is kind of how this salad came to be. I couldn’t decide what I wanted for lunch… I knew I wanted a salad but I had no idea what to put on it, so I sort of just threw everything that was in my refrigerator on it and BAM, the result is this power salad full of deliciousness. Oh! And the croutons. How could I forget to mention the croutons? I mean, you didn’t think I’d create a crouton recipe and then not create a salad recipe, did you? I try my best to always provide a follow up recipe because croutons NEED to be on salad. Heck, like I said, they’re kind of the best part of every salad. Aaaaand avocado, but that’s a given.
For the dressing, I just used olive oil because the caramelized onions have SO much flavor that dressing isn’t super necessary. I ended up eating this salad in two parts, and the second time around I used a small amount of Italian dressing and that was good too. Basically I recommend a light dressing—olive oil, balsamic, lemon juice, Italian—as to not overpower or clash with the onions. Alternatively, if you hate caramelized onions (who are you?!) you can sub raw red onions instead.
Now, let’s eat!
- ½ yellow onion, sliced
- 2 tbsp olive oil
- 2 tbsp butter
- 3-4 cups mixed greens/romaine lettuce
- 1 cup mini heirloom tomatoes
- ½ cup radishes, sliced
- 1 avocado
- ½ cup feta or goat cheese (I used a combination of both because I love cheese!)
- Handful of croutons for topping
- Preheat oven to 350°
- Place sliced onions, olive oil and butter in a large skillet over low-medium heat and allow 10-15 minutes for the onions to caramelize, stirring occasionally.
- While the onions are caramelizing, place tomatoes on a baking sheet, drizzle them with 1-2 tbsp of olive oil and place in the oven for approximately 10 minutes or until they become roasted and soft on the outside.
- Place lettuce, radishes, avocado, and cheese in a large bowl and stir to combine.
- Add the tomatoes and onions once they are finished cooking.
- Drizzle your salad with olive oil/balsamic vinegar and/or your favorite salad dressing.
Q: Snapchat vs. Instagram Stories: what do you think/which do you prefer?