Rainbow Salad. Too Pretty To Eat

Rainbow Salad is worth million’s in a nutritional buck. Make it now and thank me later. The recipe below make a large serving of rainbow salad for one person. Simply double the ingredients for two, triple for three… You get the point!

Rainbow Salad Ingredients

20g spinach chopped finely
80g grated carrot
80g grated beetroot
100g tomato chopped finely
80g cucumber chopped finely
60g avocado chopped
7g pine nuts lightly browned on frying pan
7g dry roasted almonds chopped
30g reduced fat smooth feta cheese
A few mint leaves chopped
A few basil leaves chopped
A few coriander leaves chopped
A few parsley leaves chopped
A few stems of chives chopped

Add all the vegetables and greens together and sprinkle nuts and feta on top. It looks great and tastes even better. All the fresh herbs in this add so much flavour , so you wont need a dressing. But squeezing fresh lemon or lime tops it off and improves the bioavailability of vitamins and minerals and adds to the taste.

Rainbow salad can be consumed as a meal itself as it contains a decent amount of protein, fats and carbohydrates.

It can be expensive if you have to buy all the herbs (and you’ll probably have a lot of waste if you don’t use the rest of the herbs within the next couple of days). I highly recommend growing your own herbs, its easy and cost effective.

Don’t have a garden… But perhaps you have a balcony? See here on tips for a balcony herb garden. And if you don’t have a garden or a balcony, you can grow ’em inside!  As much as I love this rainbow salad, my favourite salad is still my famous Thai Salad.

Leave me a comment and let me know your thoughts!