Rainbow Zing Salad

ingredients

1 x small head  broccoli

1 x large red onion

1 x bunch asparagus

2 x corn cobs

3 x carrots

4 x radish

5 x mushrooms large

1 x large red capsicum

½ x purple cabbage

2 x Lebanese cucumber

1 x large sweet potato (diced small, baked and cooled to add to salad before serving)

¼ cup extra virgin olive oil

A good dash of organic apple cider vinegar

1 x juice of lemon

Zest and juice of lime

Salt and pepper to taste

1-2 Spring onions finely sliced  

 

 

method

All the colours of the rainbow are present in this salad, along with a whole lot of flavour, texture, crunch and zing! A perfect base for your favourite seafood, chicken or lamb dish. 

Wash sweet potato really thoroughly and dice (keep skin on) . Prepare a baking tray with paper and cover with a small amount of coconut oil or ghee, cover the potato completely in oil and season. Bake at 180 degrees until the potato is golden brown and cooked through, (at least 30 minutes). Check the tenderness of the sweet potato with a fork or skewer. Once cooked, remove from the oven and allow to cool completely.

Cut  the broccoli into large florets and put into the food processor, blitz broccoli until it resembles rice. Add broccoli rice to a large metal or glass bowl. Chop up the red onion, purple cabbage and the carrots then process and add to the bowl with broccoli.  

On a large clean bread board, take the kernels off the corn and add to bowl. Cut the asparagus, Lebanese cucumber, mushroom, red capsicum and radish into bite sized bits and add to the bowl. Once the sweet potato has cooled add to the bowl of prepared vegetables. 

In a jar combine olive oil, apple cider vinegar, lime zest and juice and lemon juice, salt and pepper. Shake well. Using your hands, gently mix the salad and vegetables in the bowl until combined and you can see all the beautiful colours. Spoon onto your favourite plate or bowl and then add some dressing.

Top with a few slices of spring onion. This makes quiet a large amount, don’t dress all at once, store in jars or ceramic bowls and cover and keep in the fridge. It is a great go to meal or snack or side dish. 

Dig In!