RAINBOW SALAD BOWL
Colourful, healthy, crunchy, filling and delicious, enjoy Rainbow Salad as a light meal or serve it as a party salad.
Ingredients
For The Rainbow Salad:
- ½ cup peeled and diced carrot
- ½ cup diced cucumber
- ½ cup shredded red cabbage
- ½ cup diced beetroot
- ½ cup diced sweet pepper
- ½ cup cooked chickpeas
- 8-10 baby tomatoes, cut into halves
- 1 cup chopped or torn greens salad leaves
- ¼ cup sliced onion
- 1 cup diced avocado
- 8-10 fresh mint leaves
Za'atar Yogurt Dressing:
- 1 cup plain thick yogurt
- 1 tbsp lemon juice
- ¼ tsp salt
- ½ tsp black pepper powder
- 1 tbsp za'atar spice blend
Instructions
Preparation of the Rainbow Salad:
- If you're serving as a bowl meal then get two bowls ready.
- Layer the bottom with the chopped or torn salad leaves.
- Arrange the chopped ingredients and chicckpeas in both the bowls.
- If serving as a party salad it is best to mix all the salad ingredients in a big serving bowl.
Preparation of Za'atar Yogurt Dressing:
- Gently whisk all the ingredients for the dressing.
- Serve the dressing on the side or drizzle it on top of the salad.
Tips:
- I've used roasted beetroot. You can use it cooked or raw.
- I used lettuce leaves as I didn't have mixed salad greens. Can also use baby spinach.
- Can replace the chickpeas with other legumes like beans,sweet corn, or grains like quinoa, couscous, rice, etc
- I've used English Cucumber that doesn't need to be peeled.
- Use normal chopped tomatoes if you don't get baby tomatoes.
- Don't have za'atar spice mixture, then replace with a herb of your choice.