Lifefood Cafe

Rainbow Salad Ingredients

• · 2 cups kale, finely chopped
• · 1 cup purple cabbage, thinly sliced
• · 1 cup orange bell pepper, thinly sliced
• · 1 cup yellow bell pepper, thinly sliced
• · 1 cup shredded carrots
• · 1 cup grated beets
• · 1 cup zucchini, spiralized
• · 1 cup cucumber, sliced
• · 1 cup cherry tomatoes, halved
• · 1 avocado, sliced
• · 1/4 cup fresh parsley, chopped
• · 1/4 cup fresh cilantro, chopped
• · 2 tbsp sprouts or microgreens
• · 1 tbsp hemp hearts
• · 1 tbsp pumpkin seeds (for garnish)

Pick a Dressing of Choice

• Lemon Tahini

  • · 1/4 cup tahini
  • · 2 tbsp lemon juice
  • · 1 tbsp maple syrup
  • · 1 garlic clove
  • · 1/4 tsp sea salt
  • · 1–2 tbsp water (to thin)

• Green Herb

  • · 1 cup fresh herbs (cilantro, parsley, basil)
  • · 1/4 cup cashews
  • · 2 tbsp lemon juice
  • · 1 garlic clove
  • · 1/4 tsp sea salt
  • · 2–3 tbsp water (to blend)

• Beet Ginger

  • · 1/4 cup grated beet
  • · 1 tbsp ginger
  • · 2 tbsp lemon juice
  • · 1 tbsp olive oil
  • · 1 tsp maple syrup
  • · 1/4 tsp sea salt
  • · 1–2 tbsp water (to thin)

Ingredients

• · 2 ripe avocados
• · 2 tbsp lemon juice
• · 2 tbsp olive oil
• · 2 tbsp nutritional yeast
• · 1 tbsp dulse seaweed (finely chopped)
• · 1 tsp garlic powder
• · 1 tsp onion powder
• · 1 tsp smoked paprika
• · 1/2 tsp Himalayan sea salt
• · 1/4 tsp black pepper
• · 1/4 tsp cayenne pepper (optional)
• · 1 tbsp ground flaxseed
• · 1 tbsp hemp seeds
• · 1 tbsp chia seeds

Instructions

1. 1. In a bowl, mash avocados slightly (leave some chunks). Add lemon juice and olive oil. Mix gently.
2. 2. Add all remaining ingredients and stir until avocados are evenly coated.
3. 3. Arrange avocado slices on dehydrator trays lined with parchment paper.
4. 4. Dehydrate at 115°F (46°C) for 10–14 hours or until crispy on the outside and slightly chewy inside.
5. 5. Let cool and enjoy! Store in an airtight container. Best enjoyed fresh.