Rainbow Noodle Salad
This vibrant Rainbow Noodle Salad is a crunchy, colorful celebration of seasonal veggies—perfect for warm weather lunches or as a fresh side dish. It’s packed with fiber, antioxidants, and healthy fats to support digestion, hormone health, and blood sugar balance.
Zucchini noodles make a light and hydrating base, while rainbow carrots, bell peppers, and roasted red peppers add phytonutrient diversity. The olives and pignoli nuts provide nourishing fats and minerals, and you can dress it simply with olive oil or a flavorful Thai peanut dressing depending on your vibe.
This is the kind of meal that feels as energizing as it looks—an easy, nutrient-dense way to fuel your day and support your nervous system too.
🌈 Rainbow Noodle Salad
Servings: 2–3 | Time: 20 minutes
Salad Ingredients:
- 3 large zucchini, spiralized
- 2 bell peppers, julienned (try orange & yellow)
- 3 rainbow carrots, julienned
- 3 large roasted red peppers, chopped
- 1/2 cup kalamata olives, halved
- 3 tbsp pignoli (pine) nuts
- Salt + pepper, to taste
- Fresh herbs to garnish (chopped chives & basil recommended)
Instructions:
- Spiralize zucchini and julienne the carrots and bell peppers.
- Chop roasted red peppers and combine all veggies in a large bowl.
- Season with salt and pepper, then gently toss to mix.
- Add kalamata olives and pine nuts.
- Garnish with your favorite fresh herbs.
Dressing Options:
- Simple: Drizzle with extra virgin olive oil
- Flavorful: Use a clean Thai peanut dressing
This colorful, raw-veg salad is rich in fiber and micronutrients—perfect for cooling inflammation and supporting hormone and gut health. 🌿✨