Recipe: Rainbow Salad

salad, rainbow, raw, vegan, vegetarian, healthy, clean, fitness, delicious

This week started off with a massive storm but as we hit the weekend, things are starting to warm up and it’s feeling almost like summer again! In celebration of the warm weather and just so I can start using my brand new IKEA bamboo bowl, I decided to make a great big rainbow salad!

This salad was really easy to make and oh so good. Perfect for a warm weather day! Feel free to add other ingredient as well – I’m already thinking peach slices, mushrooms, red cabbage, tofu, crumbed feta or chopped up mozzarella, strawberries and even some soba noodles… it’s all about what you’re craving at the moment!

I was originally going to make a dressing of olive oil, balsamic vinegar, Italian seasoning and a lee-tle garlic powder but that plan was nixed when I realised I had run out of olive oil! Oh, no! I had some really ripe avocados though so instead of adding avocado chunks to the salad, I decided to mash it through completely as a creamy dressing and it worked! So basically this salad has no dressing at all except for the avocado and it still tasted really good!

rainbow, salad, raw, vegan, vegetarian, healthy, clean eating, fitness

Rainbow Salad:

Ingredients:

Half a punnet of cherry tomatoes, washed and halved

One capsicum, diced

One celery stick, diced

Half a small carrot, grated or spiralised

A few handfuls of rocket and spinach, washed and chopped up small

One medium to large avocado, mashed (if your avocado is quite ripe and soft like mine was, all you have to do is scoop it out and add to the bowl)

Directions:

Mix all the ingredients in a bowl. Eat and enjoy!

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