Dr. Junger's Superfood Rainbow Salad Recipe

Dr. Junger's Superfood Rainbow Salad Recipe

This salad is perfect for summer! It’s a rainbow of colors and so fresh. If you are curious, here’s why we suggest eating the rainbow of vegetables. Try this salad on its own, or pair with your favorite protein.

One thing that’s come out in recent months is a new appreciation for food. How it’s grown, the people who grow it, and how it’s transported to us … we are thinking about it more than ever. Many people are joining local CSAs or Community Supported Agriculture. This allows us to get our produce almost directly from the farm that grew it. We suggest getting a CSA subscription or shopping from your local farmer’s market first, as it helps our wonderful farmers.

Eat the rainbow

And no, we don’t mean skittles. Different colors of fruits and vegetables contain different phytonutrients. By eating a high variation of vegetables, you will get the maximum pay off in immune system benefits. Dr. Junger uses a mixture of cooked and fresh veggies in this salad, for texture and nutrition.

Avocado is always a star in salad, and this one is no different. Avocados are the good kind of fat that we need to keep our bodies running. You might be curious why this recipe contains nightshade, like potato, pepper, and tomato. The answer is, we aren’t cleansing all the time. If you have already done the 21-Day Program and proper reintroduction and found that they aren’t an issue for you, go for it!

If you’d like to watch Dr. Junger make this salad, we’ve linked the video here. Be sure to stay tuned to the end for a discount code that can be used on our fermented adaptogens that is good thru 7/31/20.

Dr. Junger’s Superfood Rainbow Salad

Makes one serving


1/4 green pepper
1/4 red pepper
1/4 orange pepper
Half an endive
3 asparagus stalks (grilled with coconut oil or ghee)
1 round slice butternut squash (grilled with coconut oil or ghee)
Half of a small potato, sliced (grilled with coconut oil or ghee)
Half of a small raw beet, grated
Half of a medium carrot, grated
Half a medium heirloom tomato
2 Tablespoons of shaved broccoli tips
2 Tablespoons of shaved cauliflower tips
1/4 of an avocado
2 Tablespoons of shredded red cabbage
1 small radish, sliced
Half of a medium zucchini, grated
Half of a medium cucumber, diced


1 teaspoon nutritional yeast
1 teaspoon sesame seeds
1.5 teaspoons dulse flakes
1 teaspoon spirulina
1 teaspoon moringa
1/2 teaspoon turmeric
1/2 teaspoon ashwagandha
5 sprays Bragg’s Amino Acids
1.5 Tablespoons of olive oil
Half a lemon, juiced
1.5 teaspoon chia seeds
Sea salt to taste


Start by prepping ingredients. Slice butternut squash and potato. Brush asparagus, potato, and butternut squash with a light coat of ghee or coconut oil. Place on the grill or in a sauté pan. Cook to desired tenderness.

Chop peppers, endive, heirloom tomato and cucumber. Grate carrot, zucchini, and beet. Add avocado, shredded cabbage, sliced radish, and shaved cauliflower and broccoli.

Add the remaining ingredients to the salad bowl. Add in grilled vegetables and mix lightly. Enjoy!

Written by the Clean Team

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