Confetti Salad
Confetti Salads are the newest addition to my diet! They're a great way to get a higher volume of raw vegetables and fruits packed into a small serving that's easy to eat. They also travel well and make great lunches!The idea is simple: pulse vegetables, fruits, and nuts/seeds together for a few seconds in a food processor. The softer fruits, like oranges, lemons, or pears, dissolve into the mix making a built-in dressing!
Confetti Salads are also called "microsalads", but that makes me think of microgreens. Also Confetti sounds cuter. I first heard about them at Dr. Fuhrman's Member Center
Today I made my current favorite: a few big handfuls of bagged coleslaw mix (shredded green and red cabbage and carrots), a handful of raisins, one apple peeled and chopped, one orange peeled and segmented, a handful of raw slivered almonds, a handful of raw sunflower seeds, 1/4 lemon peeled, and a big splash of Blood Orange Vinegar (you can leave this out if you don't have it). Pulse for just a few seconds to get to a coleslaw consistency.
I packed my Confetti on a bed of romaine and cucumber slices with a sprinkle of garbanzo beans.
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