Gluten-Free Rainbow Veggie Crunch Salad

Ingredients:

• 3 cups mixed salad greens ( as baby spinach, romaine, or spring mix)
• 1 cup shredded purple cabbage
• 1 yellow bell pepper, diced
• 1 cup shredded carrots
• cup cherry tomatoes, halved
• 1 cucumber, sliced into half moons
• 1/4 cup raw pumpkin seeds (pepitas)
• 1 avocado, sliced

Ginger-Miso Dressing:

• 3 tablespoons light miso paste (ensure it’s gluten-free)
• 2 tablespoons rice vinegar
• 1 tablespoon sesame oil
• 1 tablespoon honey (or to taste)
• 1 teaspoon fresh ginger, grated
• Water to thin, if necessary

Instructions:

1. Arrange the mixed salad greens as a base in a large salad bowl.
2. Add the shredded purple cabbage, diced yellow bell pepper, shredded carrots, halved cherry tomatoes, cucumber slices, and pumpkin seeds to the salad bowl, distributing them over the greens in sections or stripes to create a ‘rainbow’ effect.
3. Place sliced avocado on top of the salad.
4. To make the dressing, whisk together the miso paste, rice vinegar, sesame oil, honey, and fresh ginger in a small bowl. If the dressing is too thick, add water a tablespoon at a time until it reaches the desired consistency.
5. Drizzle the ginger-miso dressing over the salad before serving.
6. Enjoy your beautiful and crunchy Gluten-Free Rainbow Veggie Crunch Salad as a colorful addition to any meal.

This recipe was designed based on the titles and insights from the provided search results. You can explore similar topics and create more gluten-free salad recipes by checking out these links:

• “Gluten-Free House Salad (Easy Green Salad Recipe)” https://www.onelovelylife.com/gluten-free-house-salad/
• “40 Gluten-Free Salad Recipes – Taste of Home” https://www.tasteofhome.com/collection/gluten-free-salads/
• “Greek Salad – My Gluten Free Guide” https://www.mygfguide.com/gluten-free-greek-salad-recipe/

These links may provide additional gluten-free salad recipes and inspiration if you’re looking to explore more options.