Rainbow Salad with Tomato-Basil Dressing

1st May 2020

One of the key factors of having a healthy lifestyle is having a healthy diet and with this dish you have two of our favourite ingredients fresh and colourful, this makes for a salad that is both tasty and appealing. Enjoy this delicious rainbow salad with fresh tomato-basil dressing great for all year round.

2 plum tomatoes
2 large cloves garlic, minced
2 tablespoons champagne vinegar
½ cup extra-virgin olive oil
1–3 drops dōTERRA Basil oil
Salt and freshly ground pepper, to taste
Pinch of sugar (optional, to cut the acidity of tomatoes)


4 zucchini
4 summer squash
8 radishes, very thinly sliced
4 shallots, very thinly sliced
2 cups cherry tomatoes, halved
1½ cups shaved parmesan
1 cup sunflower seeds


  1. Using a mini food processor, puree the tomato; you should have about a half-cup.
  2. In a small bowl, whisk together tomato puree, minced garlic, champagne vinegar, olive oil, and Basil oil. Season to taste with salt and pepper. Add sugar to taste if desired.
  3. Trim ends from zucchini and summer squashes. Using a spiralizer fitted with the small shredder blade, cut the zucchini and squash into spaghetti-like spiral strands, using kitchen shears to cut the curls every three or four rotations.
  4. Transfer zucchini and squashes to a large bowl. Add radishes, shallots and cherry tomatoes. Add the vinaigrette to taste and toss to evenly distribute.
  5. Top with parmesan shavings and sunflower seeds and serve immediately.

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