Rainbow Salad

I just had my amazing Rainbow Salad and realized that I must share it with you.

It is so easy to prepare. Besides your greens, all you need is a knife and a chopping board (blender is optional).

For my rainbow greens I had the following:

iceberg lettuce

rocket

spinach

carrots

red and yellow bell pepper

cherry tomatoes

You may add your favourite greens such as kale, cabbage, broccoli or even beetroot or sweet corn

T

For the dressing you will need:

chia seeds (soak them in water 20 minutes before using them), sunflower and pumpkin seeds (both soaked overnight) fresh herbs of your choice (I used parsley, coriander and basil), fresh ginger and turmeric, water, red and green chilli pepper, an avocado and lemon juice.

For the condiments I used:

cumin, cayenne pepper, paprika, white pepper, oregano, mint and mustard seeds. It is your choice to add pink Himalayan salt on your dressing.

How to:

For this dressing, I did not use the blender, but if you wish, you may blend all the dressing ingredients (the amount of each ingredient is entirely up to you).

I poured about 50 ml of water into a small bowl and added the lemon juice.

I then chopped the avocado, the herbs, the chilli peppers, the ginger and turmeric.

Mixed them all and then added the rest of the ingredients into this small bowl.

I used a fork to pour the chunk bits of the dressing into my big bowl of greens and a spoon to get the dressing into my salad.

I really enjoyed this salad and I although I am having it during the Winter Season, I think this is a great meal to have during the Summer months too.

Bon appetit.

Eat Live Feel Alive

​

Rainbow Salad

​

​

I just had my amazing Rainbow Salad and realized that I must share it with you.

It is so easy to prepare. Besides your greens, all you need is a knife and a chopping board (blender is optional).

​

For my rainbow greens I had the following:

​

iceberg lettuce

rocket

spinach

carrots

red and yellow bell pepper

cherry tomatoes

​

You may add your favourite greens such as kale, cabbage, broccoli or even beetroot or sweet corn

​

​

​

​

​

T

​

​

For the dressing you will need:

chia seeds (soak them in water 20 minutes before using them), sunflower and pumpkin seeds (both soaked overnight) fresh herbs of your choice (I used parsley, coriander and basil), fresh ginger and turmeric, water, red and green chilli pepper, an avocado and lemon juice.

For the condiments I used:

cumin, cayenne pepper, paprika, white pepper, oregano, mint and mustard seeds. It is your choice to add pink Himalayan salt on your dressing.

How to:

For this dressing, I did not use the blender, but if you wish, you may blend all the dressing ingredients (the amount of each ingredient is entirely up to you).

I poured about 50 ml of water into a small bowl and added the lemon juice.

I then chopped the avocado, the herbs, the chilli peppers, the ginger and turmeric.

Mixed them all and then added the rest of the ingredients into this small bowl.

I used a fork to pour the chunk bits of the dressing into my big bowl of greens and a spoon to get the dressing into my salad.

I really enjoyed this salad and I although I am having it during the Winter Season, I think this is a great meal to have during the Summer months too.

Bon appetit.

​

​

​

​

​