Rainbow salad recipe

30 Jan

When I say I’m making a rainbow salad at events or on wellbeing courses for people to taste they are often expecting fruit salad. My take on a rainbow salad is much, much more than that. It’s a gorgeous display of colour, texture, vitamins, micro-nutrients and taste that fires up the taste buds and the eyes in equal measure. Starting with a base of salad leaves, lettuce, baby spinach leaves, finely chopped kale, red/white cabbage, colour and nutrients are added by including grated carrot, beetroot, celeriac, courgette and cucumber. Luscious sprinkles of tomatoes and diced red, yellow and orange sweet pepper add jewels of intense hue to the developing feast. More you ask? yes much more…sultanas, blueberries, desiccated coconut, finely chopped red onion, fennel, salty burst capers, nuts, seeds, a crunch of celery and a smattering of finely chopped fresh apricot. Now how to dress such an empress of the humble salad world? With root ginger, garlic, lime juice and tamari in olive oil blended to a wonderful mayonnaise like consistency. Or with a simple throw of sea salt and squeeze of lemon juice. Enjoy!

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