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Rainbow Veggie Chopped Salad

A rainbow bowl of crunchy chopped seasonal vegetables ~ this is a great base salad recipe to prep in advance and add different greens, herbs, tomatoes, grains, beans and proteins too.  

  • Serves6
  • Cooks in
  • Prep time 15 mins
  • High Fibre

    High fibre foods are an important part of a healthy digestive system. Whole grains, fruits, vegetables, nuts and seeds are high in fibre.

  • Anti Oxidants

    Anti-oxidant are phytonutrients that can help slow & prevent cellular damage from free radicals that can cause disease. Many plants contain anti-oxidants.

  • Heart Healthy

    Heart Healthy recipes have lots of whole grains, fruits & vegetables. A diet rich in plant foods, low in refined fatty foods can help lower cholesterol.

  • Vitamins Minerals
  • Prep in Advance

Ingredients

adds to shopping list

  • 4 rainbow carrots - peel + dice
  • 3 celery sticks - dice
  • 2 peppers | capsicum - dice
  • 1 watermelon radish - peel + dice
  • 1 purple daikon radish - peel + dice
  • 1 kohlrabi - peel + dice
  • 1 cucumber - dice

Method

 

Rainbow Veggie Chopped Salad

 

WASH all the vegetables.

 

PEEL + DICE all the veg about the same size – a good chance to hone your knife skills.

 

MIX all ingredients in a glass dish with a lid.

 

STORE in the fridge with the lid on.

 


SERVING IDEAS
as the base of your salad
with tofu or feta cheese
with grains + beans like chickpeas, black beans, lentils, rice, quinoa
with Crispy Lettuce Salad
with Nasturtium Salad.
with herbs, nuts and seeds.

 

DRESSING IDEAS
Kale & Green Bean Pesto
Mixed Mustard Dressing

Oil-free Orange Vinaigrette
Lemon Garlic Tahini.

Chef Hat Icon Chef tips + Ingredient Swaps + Ideas

ADD Chickpeas, cooked lentils, cannellini beans, pinto, adzuki, black beans, black-eyed peas, corn, rice, quinoa, farro.

 

SWAP | ADD vegetables for anything you have – cabbage, radishes, radicchio, tomatoes, tomatillos, peas, corn, beans.

 

ADD nuts or seeds, herbs

 

THERAPEUTIC DIETS – Adapt the recipe and ingredients according to your healthcare provider.
Please remember to read food ingredient labels. 

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