Rainbow Salad with Lemon and Garlic Dressing
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. So on a rainy day enjoy some rainbow salad and know that the sun always comes out after the rain. 🌦️🌈☀️
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.
Tips and Info
The quantity is enough for four servings. If you add some cooked red beans, you can easily turn this salad into a complete meal.