Rainbow Detox Salad
How gorgeous are the colours in this rainbow detox salad? It has been shared with us by Georgia Harding from Well Nourished. Chopped salads are a favourite in many households because they are quick and easy to make and most importantly... delicious! It is a salad that often appeals to salad resistant kids (and also toddlers!) because its texture is very different to eating the vegetables in their whole form. The dressing is delicious, and will make a little more than you need. Save it in the fridge and use it the next day with another satisfying salad!
Recipe Tester Feedback: "A light and refreshing salad with lovely colours and crunch. As an added benefit, it's good for you!" - Bec B.
No: Gluten / Dairy / Egg / Nuts
Total Preparation Time 20 minutes
Serves 4 as a side
Cannot be frozen
- broccoli - 100g, florets and stems
- cauliflower - 120g, florets and stems
- carrot - 1, large, roughly chopped
- fresh parsley - handful, large, or coriander leaves
- pomegranate - 1/2, arils only (can also use raisins, dried cranberries or fresh grapes in lieu of pomegranate)
- garlic clove - 1, small, peeled
- avocado - 1, flesh only
- tahini paste - 50g
- salt flakes - 1/2 tsp
- pepper - black, to taste
- lime - 1, juice only
- sweetener of choice - 40g, optional (rice malt syrup or honey)
- water - 1/2 cup
- Add the broccoli (100g), cauliflower (120g), carrot (1) and parsley / coriander (large handful) to the bowl. Chop Speed 4 / 6 seconds. Check consistency and continue on Speed 4 if required. Set aside in a salad bowl.
- Without cleaning the bowl, add the garlic clove (1), avocado (1), tahini (50g), salt (1/2 tsp), pepper (to taste), lime juice (from 1 lime) and sweetener (40g) to the bowl. Mix Speed 4 / 5-10 seconds.
- Weigh water (1/2 cup) into a small jug and set aside.
- Turn the motor to Speed 4 before adding the water (1/2 cup) gradually, until you get a thick consistency. Drizzle approximately 3/4 of the dressing over the chopped salad and set aside the rest for extra drizzling as desired.
- Top with pomegranate seeds (from 1/2 pomegranate) before serving. Cut the pomegranate (1) in half horizontally along its equator (i.e. don’t cut through the spiky bit at the top, cut the opposite way along the middle). Spread your fingers and lay the cut side of the pomegranate on your fingers. Have a bowl in front of you and, with a wooden spoon, bash the arils from the pomegranate into the bowl. You need to bash hard, and you may need to manually remove some. Take out any pieces of pith that fall into the bowl. Do this for the other side too.