05/29/2026
🌈 Eat the Rainbow — Your Body Will Love You for It
Spring is here and summer is just around the corner, making it the perfect time to load up on fresh, colorful fruits and vegetables. This is the season when produce is abundant, vibrant, and packed with nutrients.
Lately, I’ve been making huge rainbow salads every few days, and my family can’t get enough of them. They’re simple, nourishing, delicious, and an easy way to get more fiber, antioxidants, vitamins, minerals, and plant diversity into your day.
The best part? They don’t have to be complicated.
On busy days, I’ll start with a can of garbanzo beans or a cup of cooked quinoa for protein and substance, then build from there using whatever vegetables I have on hand.
For a fresh summer-style salad, I love combining cucumbers, shredded carrots, beets, purple cabbage, tomatoes, bell peppers, kale or spinach, and plenty of fresh herbs like cilantro, parsley, dill, basil, or mint. A simple dressing of lemon juice, olive oil, garlic, sea salt, and pepper brings everything together beautifully.
For a warm roasted salad, I’ll roast vegetables such as cauliflower, Brussels sprouts, zucchini, sweet potatoes, beets, or butternut squash, then add red onions, fresh herbs, steamed asparagus, green beans, or snap peas. A creamy tahini dressing made with lemon juice, garlic, sea salt, and pepper adds the perfect finishing touch.
No matter how you build it, the goal is simple: eat more colors. Different colors provide different phytonutrients that support digestion, energy, immunity, mental clarity, and overall wellness.
Most of us aren’t eating enough fruits and vegetables. Adding more plant foods to your plate can help you feel lighter, more energized, and more vibrant from the inside out.
Let food be thy medicine, eat the rainbow. 🌈