Chopped Rainbow Salad
10 Minute Lunch

Chopped Rainbow Salad

"Easy, delicious, and full of vegetables. And it's quick enough that i can make it in the morning before I head to work." - Ann Marie

Need we say more? Didn't think so. 


To Grab

  • 2 cups chopped green leaf lettuce
  • 1/4 small red onion, diced
  • 4 cherry tomatoes, quartered
  • 2 radishes, chopped
  • 1 small cucumber, chopped
  • 1 small yellow squash
  • 1 tablespoon tahini
  • 1 tablespoon olive oil
  • 1 tablespoon balsamic vinegar
  • flakey salt
  • feta (optional)
  • parsley (optional)


To Do

  1. Combine all of the vegetables in the large INKA food container.
  2. To create the dressing, add the tahini, olive oil, balsamic vinegar and a pinch of flakey salt in the sauce pot. Shake to combine.
  3. Dress your salad with your simple dressing and optionally add more flakey salt, fresh parsley and feta.
Recipe and food styling by Ann Marie Elaban– a a food stylist, content creator, and crafter in Cleveland, Ohio. 


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