Summer Confetti Salad-Low Carb and Gluten Free
Try this Summer Confetti Salad-Low Carb and Gluten Free recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 6
vegan
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
dairy free
pescatarian
- 1/4 cup chopped scallions
- 2 tbsp apple cider vinegar
- 1/2 cup red bell pepper finely chopped
- 1/2 cup celery finely chopped
- 1/2 tsp kosher salt
- 2 tsp fresh lime juice
- 3 cups chopped bronco-flower (or cauliflower and/or brocc
- 1/3 cup yellow bell pepper finely chopped
- 1 cup red cabbage finely chopped
- 1/4 cup fresh basil julienned
- 1/4 cup avocado oil or other light oil
- 1 1/2 tbsp minced fresh ginger
- 2 tbsp granulated sweetener (i used swerve)
- Carbohydrate 2.55760041653644 g
- Cholesterol 0 mg
- Fat 0.0987306250081464 g
- Fiber 0.770224976531226 g
- Protein 0.48136041670524 g
- Saturated Fat 0.0138726666671176 g
- Serving Size 1 1 Serving (45g)
- Sodium 112.545008333353 mg
- Sugar 1.78737544000521 g
- Trans Fat 0.0393668958345302 g
- Calories 13 calories
Combine all of the chopped veggies in a large bowl and toss to combine.Combine the dressing ingredients in a blender or magic bullet and blend until emulsified - about 30 seconds.Pour the dressing over the salad and toss well to coat.Store unused portions in the refrigerator for up to 5 days.
