Growing up, my mom taught my sisters and I to always have a variety of color on your plate. As a kid, this was fun creating a rainbow, and a sneaky way for us to enjoy eating fruits and veggies. Fast forward to age 26, I’m craving those same colors. Though now I actually understand the importance of why Mom pushed the rainbow on us so hard – micronutrients!
Tracking your MACROnutrients (Protein, Fat & Carbs) is important for meeting your fitness goals; but another key piece of nutrition is feeding your body the micronutrients it thrives on! I’m talking the stuff you see on the back of your multivitamin bottle. Before we dive into the Rainbow Taco Salad, let’s roll through the colors of the rainbow; and briefly, why you should be eating them!
RED – Tomato, Kidney Beans
Rich in cancer-fighting lycopene & heart healthy beta-carotenes
ORANGE – Carrot, Orange Bell Pepper
Packed with immune-supporting vitamin C, and vitamin A (beta carotenes) which support overall cardiovascular health
YELLOW – Corn, Summer Squash
Hellooooo potassium! And magnesium, which help in muscle recovery!
GREEN – Cabbage, Kale, Green Bell Pepper
This goes without saying, but eat your greens girl! Vascular strengthening Vitamin K, muscle-building iron, loads of fiber to keep you regular, the list goes on and on!
BLUE/PURPLE – Red Onion, Purple Cabbage
Skin-healthy purple veggie are rich in antioxidants that prevent the breakdown of collagen! Keeping your skin young, radiant, & bouncy!
WHITE – Garlic, Cauliflower, Hearts of Palm
Upping the good cholesterol HDLs with white onions, and encouraging natural antibacterial effects with garlic. Adding a white cruciferous like cauliflower would add belly-healthy fiber too.
RAINBOW TACO SALAD
This recipe can be modified to fit any portion-size or family size!
Start with a bed of greens: I love to use green cabbage, but shredded kale or romaine would also work.
Build your rainbow on top of the greens:
- Halved Cherry Tomatoes
- Shredded carrots
- Fire Roasted Corn
- Chopped Green Bell Pepper
- Chopped Red Onion
- Can of Red Kidney Beans, drained
- Minced Garlic
We usually add browned ground turkey and shredded cheddar on top to bring in some protein and fat to this veggie-packed meal.
Top with Trader Joe’s Cilantro Dressing, which is the perfect, fresh herby complement, and has ZERO added sugars!
If using shredded green cabbage as your green base, this salad will hold up very well in the fridge (just leave off the dressing) for up to 3 days! The cabbage doesn’t wilt like romaine or ice burg lettuce would. This is a frequent meal prep in the Wilson household.
Great recipe!! I’ll give it the try with some vegan protein!
Thanks Michelle! Let me know what you add!