Rainbow salad
Waitrose and Partners

Rainbow salad

John Whaite's crunchy, colourful salad gives a nod to the Pride flag. 

5 out of 5 stars(1) Rate this recipe
VegetarianHealthyHigh fibre
  • Serves6
  • CourseSide
  • Prepare10 mins
  • Cook-
  • Total time10 mins
  • Plusovernight soaking

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Ingredients

  • 2 carrots
  • 250g mixed baby tomatoes, halved
  • 1 yellow pepper, deseeded and finely sliced
  • 3 tbsp Garner’s Spiced Pickled Cabbage, drained
  • 100g blueberries
  • 25g pack coriander, roughly chopped, to serve

For the dressing

  • 2 limes, juice
  • 1 avocado
  • 1 garlic clove
  • 3 tbsp olive oil
  • ground cumin

Method

  1. Peel the carrots, then cut into ribbons using a vegetable peeler and place into a bowl with the other vegetables and the blueberries. Toss together with a pinch of sea salt flakes.

  2. For the dressing, I whizz everything together in a smoothie maker, adding a splash of water (4-5 tbsp) to adjust the consistency to that of double cream, then season.

  3. Dress the salad – ideally the day before so the dressing can soak in and mix with the vegetables better. Scatter with the coriander just before serving.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

706kJ/ 170kcals

Fat

12g

Saturated Fat

2.1g

Carbohydrates

9.9g

Sugars

8.5g

Fibre

5.3g

Protein

2.2g

Salt

0.2g

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5 out of 5 stars1 rating