Rainbow Salad

Name: Rainbow Salad
Prep time: 30 min
Total time: 30 min
Ingredients: 1/2 small red cabbage, (shredded in small pieces); 3 small ripe tomatoes, (diced); 1 whole yellow bell pepper, (seeded and diced); 1 pound persian cucumbers, (diced small with skin on); 4 ounces small white button mushrooms, (sliced); 3/4 cup Kalamata olives, (pitted); 3 tablespoons fresh lemon juice; 2 tablespoons extra virgin olive oil; 1/4 teaspoon sea salt, (or more to taste)

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Prep Time: 30 minutes

Total: 30 minutes

Servings: 8

rainbow salad

Ingredients

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1/2 small red cabbage, (shredded in small pieces)3 small ripe tomatoes, (diced)1 whole yellow bell pepper, (seeded and diced)1 pound persian cucumbers, (diced small with skin on)4 ounces small white button mushrooms, (sliced)3/4 cup Kalamata olives, (pitted)3 tablespoons fresh lemon juice2 tablespoons extra virgin olive oil1/4 teaspoon sea salt, (or more to taste)

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Instructions

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Combine all vegetables in a large mixing bowl and mix well.In a small mixing bowl, combine lemon juice, olive oil and salt. Pour over the chopped vegetables and toss to coat. Serve.