Rainbow Salad Bowl
INGREDIENTS
1/2 cup capsicum, chopped into cubes
1/2 beetroot, cooked, chopped into cubes
1/2 cup cherry tomatoes, quartered
1/2 cup radicchio or purple cabbage, finely sliced
1 big handful spinach leaves
small handful poached chicken, shredded
1/4 ripe avocado
Green dressing:
1/2 ripe avocado
hanful spinach leaves
handful mint leaves
handful coriander leaves
1/2 cup Greek or natural yoghurt
1 tbsp. honey
1 tsp. Dijon mustard
1 generous pinch sea salt
1 big lemon (or 2 small), juice of
2-4 tbsp. extra virgin olive oil
Optional: tsp. chia seeds
METHOD
Place green dressing ingredients in a food processor and blend until smooth. Taste and season accordingly. Add a little more lemon juice if too thick. It should be like a runny yoghurt consistency
place the remaining salad ingredients in a bowl (nicely, refer to image) and place a big dollop of the green dressing in the middle
Sprinkle with chia seeds if using
Note: you will have left over dressing. Store it in a glass jar in the fridge to have with pre-chopped veggies for lunch the next day!
