This salad is a fast and easy way to sneak a rainbow of colours onto your plate. You may recall this was the focus of my recent post which showed you the vitamins and minerals obtained from different coloured vegetables. It looks beautiful and is a great lunch or afternoon tea option.
Adapt the rainbow plate depending on what you have available in your fridge or garden at home! I made this with a large can of tuna (go for a sustainable brand), but it’s also delicious with sliced free-range chicken breast, grass-fed steak strips or as a vegetarian salad bowl.
Rainbow Salad Plate
(serves 1)
Ingredients:
1 large can of tuna in spring water, drained (165g)
1 tbsp. Dijon style mustard
Salt and pepper, to taste
½ carrot, grated
¼ cup red cabbage, finely sliced
½ capsicum (yellow or orange), sliced in chunks
Small handful green beans (blanched or raw)
2 tbsp. red onion, diced
~5 cherry tomatoes, halved
1 tbsp. extra virgin olive oil
1 tbsp. balsamic vinegar
Paprika, to serve
Optional add-ons: sautéed kale, shredded chicken, sauerkraut, smashed avocado, egg, diced bacon, radish, cauliflower rice, sweet potato.
• Using the back of a fork, mash the tuna, mustard and salt and pepper together in a small bowl.
• In a large bowl or platter, arrange the vegetables nicely and incorporate the tuna.
• In a small jar with a lid, shake the balsamic and olive oil until emulsified (combined together). Pour over the salad and top with a sprinkle of paprika.
Enjoy beauties!
