Rainbow Salad

Ingredients:

1 cup spinach 1 large carrot, chopped 1/4 red & orange pepper, chopped 1 small raw beet, chopped 1 inch chunk purple cabbage, shredded 1/4 avocado, chopped 1 hard boiled egg, sliced

Dressing: 1 tsp apple cider vinegar 1 tsp olive oil 1/2 lemon, juiced 1/4 tsp of cayenne pepper

Sea salt to taste

The key to this is pre-making your hard boiled eggs. Once those are done and in the fridge for the week, just add to the rest of the ingredients. The great thing about this salad is you can swap out any ingredients. So if you don’t like cabbage, add tomatoes. Don’t want egg, add chicken. For this particular time, I omitted the eggs and went for a more detox meal...garnished with a few blackberries and sesame seeds for some color:)