Rainbow Salad

While choosing vegetables for the salad, it is fun to think of colors too. Every element of diversity – texture, taste, flavor, color – make the salad interesting. A uniform cut of cubes or bite size chunks makes it easy to prepare. This is one such easy salad. Cube some carrot, cucumber, jicama, apples and radish. They all have a firm texture, just different flavors and levels of water content. Now choose some vegetables with two tone flavors. Colored peppers for sweet and mild spice; onion for sweet and astringent; tomatoes and orange for sweet and sour; and red cabbage for sweet and peppery taste. You can add some nuts, cooked chicken or whole lentils for added nutrition. I added corn to introduce some starch and avocados to introduce some good fat and make this a meal.
You can have two types of dressing. One with extra virgin olive oil, lemon juice, crushed black pepper, salt, chopped fresh dill and honey. The other substitutes Greek yogurt for olive oil. Dressing must coat the vegetable pieces.