It has been raining a lot for days now, but from time to time the sun will come out a bit. And with it usually appears a beautiful rainbow as well. So I thought that a salad would be quite appropriate for this kind of weather. Let’s all eat the rainbow today! 😀
What does it mean to “eat the rainbow” anyway, and why should we do it? It is a playful and creative way for us to eat a wider variety of food. Plants get their colours from various phytonutrients, and eating as many differently coloured plants that you can, means you will be getting a whole spectrum of nutrients and along with them many health benefits. Plus it’s fun and pretty, so why not? 😀
This salad contains Pak Choi, red peppers, cherry tomatoes, carrots, walnuts, corn and blueberries. You may add some cooked red beans, which can easily turn this salad into a complete meal.
So on a rainy day enjoy some rainbow salad and know that the sun always comes out after the rain. 🌦️🌈☀️
Rainbow Salad with Lemon and Garlic Dressing
Ingredients
- 2 Pak Choi or 350g of other leafy green vegetables
- 2 red bell peppers
- 500 g cherry tomatoes
- 1 cucumber
- 2 large carrots
- a handful of walnuts
- 100 g frozen corn
- 100 g blueberries
For the dressing:
- juice of one large lemon
- 1 clove of garlic
- ¾ teaspoon salt
- ½ tablespoon extra virgin olive oil
Instructions
- Thoroughly wash all the vegetables. Slice the Pak Choi into strips, quarter the cherry tomatoes, and dice the cucumber.
- Peel and grate the carrots.
- Chop or break the walnuts into smaller pieces.
- Place all the prepared vegetables in a large bowl and add the frozen corn and blueberries.
- In a small jar, crush the garlic clove, add the remaining dressing ingredients, close the jar, and shake well.
- Pour the dressing over the salad and carefully mix everything together.
