☀️ Join us for Sonoran Sunshine, a rejuvenating 6-night nutrition & lifestyle medicine retreat
Recipes » Salads » Layered Summer Salad
CNS Logo
Layered Summer Salad recipe

1 avocado

1 lemon (rind and juices)

¼ cup apple cider vinegar

¼ cup water

1 crushed garlic clove

1 Tbsp chives or green onion

Salt & pepper to taste


1 english cucumber (sliced into rounds by hand or ribbons with spiralizer)

2 cups red cabbage sliced thinly

1 red apple, diced (skin on)

1 bunch seedless grapes, sliced in half

2 kiwis peeled and sliced

1 14 oz can white kidney beans or chickpeas, rinsed

2 cups whole grain pasta

2-3 cups romaine lettuce washed, cut into bite size pieces

Light sprinkle of sunflower seeds

1 To make dressing place the dressing ingredients in a food processor or blender and pulse/blend until combined and creamy.

2 Place dressing in bottom of bowl.

3 Layer remaining ingredients in order starting with the cucumber and moving down the list of salad ingredients. DO NOT MIX the salad.

4 Cover tightly and leave in fridge until ready to serve.

5 Before serving, gently mix.

Copyright 2022 Center for Nutrition Studies. All rights reserved.

Powered by eCornell

100% online, learn at your own pace

A trusted credential from eCornell

Personalized feedback from our team of instructors

20,000+ students and counting