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Rainbow Chopped Salad | No Thanks to Cake

There's something incredible about a rainbow-colored salad. This one is so flavorful that it's delicious even without dressing (seriously!) Enjoy!
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Ingredients
  

  • 1 bunch asparagus, chopped
  • 1 large container grape tomatoes, sliced in half
  • 1 1/2 english cucumber, quartered
  • 1 green bell pepper, chopped
  • 1 red bell pepper, chopped
  • 1 orange bell pepper, chopped
  • 1 yellow bell pepper, chopped
  • 1 poblano pepper, chopped
  • 1 jalapeno, seeded and minced
  • 1/2 small red onion, minced
  • 1/2 bunch cilantro, minced
  • 3 scallions, sliced (optional)

Instructions
 

  • Chop your asparagus and roast them until tender, with cooking spray, salt and pepper.  Cook in an air fryer for about 9 minutes at 375; conventional oven requires about 20 minutes at 375.
  • Chop your bell peppers, using the vegetable chopper into an even dice.
  • Combine bell peppers, red onion, sliced tomatoes, and scallion in a large bowl.
  • Add cucumber, poblano pepper, roasted asparagus, jalapeño, and cilantro.  Stir to combine.
  • Refrigerate overnight, allowing flavors to combine.  If food prepping, move to individual bowls the next day for ease of serving, about 1 1/4 cup per serving.
  • Moments before serving, dress your serving with your favorite low-calorie dressing (I use Jenny Craig’s Balsamic Vinaigrette) or simply add a little salt and pepper and dig in!

Notes

This recipe was created in partnership with Jenny Craig.