Spiralized Veggie Salad: Eat the Rainbow!
Grab a spiralizer or veggie peeler & whip up this quick, easy, & healthy salad of beet, carrot, cucumber, and broccoli stalk!
Servings 1 serving
Calories 132kcal
Ingredients
- 2 broccoli stalks
- 1-2 jumbo carrots
- 1 medium beet
- ¼ cucumber
TASTY TOPPINGS
- nuts (I went with almond slivers)
- seeds (sunflower + chia for me!)
- homemade or store-bought salad dressingNutrition Facts below are estimated using an online recipe nutrition calculator. Adjust as needed and enjoy!
- Check out the bottom of this post for a few of my favorite homemade dressing recipes!
Instructions
- Wash and peel your carrots, beet, and cucumber.
- Remove the tops from your broccoli if you haven't already used them, and set aside for snacking or stirring into your favorite dish.
- Since thicker vegetables make the best spirals, remove the thin ends of the carrot as well as a sliver of the carrot top, to make a flat base on both ends. You'll only want the thickest part of the carrot, so save the tip for grating into muffins or for snacking.
- Break out the spiral slicer and spiralize all four veggies, using the thinnest setting.
- Pile into a bowl and top with chopped nuts and seeds along with your favorite dressing.
- I used ranch for mine [the craving struck!] but I'll throw some links to other dressing recipes at the bottom of this post for ya!
- Enjoy!
Notes
Nutrition Facts below are roughly estimated using an online recipe nutrition calculator. Adjust as needed based on toppings and dressing chosen and enjoy!
Nutrition
Calories: 132kcal | Carbohydrates: 27g | Protein: 7g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 168mg | Potassium: 1139mg | Fiber: 9g | Sugar: 13g | Vitamin A: 11406IU | Vitamin C: 172mg | Calcium: 129mg | Iron: 2mg
