As-you-like-it Chopped Salad
This vibrant rainbow salad is a refreshing blend of colors and flavors, combining the crunch of carrots, the creaminess of avocado, and the earthy sweetness of beetroot. Tossed in a zesty citrus dressing and topped with poppy seeds, this salad is a feast for the eyes and the taste buds. Enjoy it as a light and nutritious meal or a colorful side dish for any occasion.
— Constant Cookbook
Ingredients
- 1 red onion , very thinly sliced
- 100g radishes , quartered
- 1 tbsp toasted poppy seeds
- zest and juice 1 lemon
- 1 tbsp olive oil
- 1 tsp golden caster sugar
- 1 cucumber , halved lengthways, seeds scooped out, then sliced
- 250g pack cooked beetroot , chunkily diced
- 2 large carrots , coarsely grated
- juice ½ orange
- ½ tsp ground cumin
- 340g can sweetcorn , drained well
- 1 red pepper , deseeded and diced
- squeeze lime juice
- 2 quite ripe avocados , halved, peeled, stoned and diced
- squeeze lime juice
Instructions
- For the cucumber and beetroot, mix the poppy seeds, lemon zest and juice, oil and sugar. Tip half into a bowl with the cucumber, the other half into a separate bowl with the beetroot, and mix each.
- Mix the carrot ingredients together, the corn ingredients together and the avocado ingredients together.
- Pile the different elements in strips across a large platter. Cover and chill for up to 2 hrs, or serve straight away.
Prep Time
PT15M
Yield
Serves 6 - 8
Nutrition
- Calories: 178 calories
- Fat Content: 13 grams fat
- Saturated Fat Content: 2 grams saturated fat
- Carbohydrate Content: 14 grams carbohydrates
- Sugar Content: 12 grams sugar
- Fiber Content: 7 grams fiber
- Protein Content: 5 grams protein
- Sodium Content: 1.1 milligram of sodium
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