Ingredients
- Serves: 6 as a side dish
- Salad:
- 1 head of broccoli, cut into very small pieces (stems can be peeled and finely-chopped)
- 2 medium beetroot (approx 400g), peeled and grated
- 2 large carrots, grated
- 5 - 6 leaves kale/cavolo nero, washed and shredded, stems removed and discarded (baby kale leaves can be left whole)
- 1 yellow capsicum, finely chopped
- 1 apple or pear, grated
- 2 large sprigs of mint, leaves finely shredded
- ⅓ cup cranberries
- Dressing:
- ¼ cup olive oil
- ½ orange, juiced
- 2 tablespoons apple cider vinegar
- 1 tablespoon coconut sugar
- 1 teaspoon wholegrain mustard
- Black pepper and sea salt, to taste
- To garnish:
- ⅓ cup pistachio nuts, roughly chopped
- ¼ cup pumpkin seeds
- Microgreens
MARINATED RAINBOW SALAD
Method
- Combine salad ingredients in a large bowl
- Place dressing ingredients in a screwtop jar and shake until well-combined; pour over salad ingredients and mix well
- Cover and refrigerate for at least an hour
- Garnish with pistachios, pumpkin seeds and microgreens just before serving
Comments
To balance out all of that end-of-year over-indulgence, this is a great big colourful bowl of goodness. Serve as a side dish or add some protein and your lunch is sorted.
Thanks to Brydone Growers – broccoli, Ettrick Gardens – beetroot, and Janefield Paeonies and Hydroponics – coriander, kale, and microgreens, for providing the ingredients used in the demonstration at the market
Please click here if you would like to download a printable copy
