RAINBOW SALAD BOWL
Colourful, healthy, crunchy, filling and delicious, enjoy Rainbow Salad as a light meal or serve it as a party salad.
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
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:
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.