Rainbow Salad with Green Goddess Dressing

Get some zing with this wholesome and gluten-free lunch

  • Serves: 4
cal 410 low salt
Rainbow Salad with Green Goddess Dressing
  • colourful fresh raw vegetables (rainbow or regular carrots, chiogga beetroots, radishes and tomatoes), cut in pieces or sliced
  • drizzle of olive oil
  • 200g buckwheat
  • handful of cauliflower and broccoli florets
  • bunch of spinach
  • 1 mango, stoned, halved, peeled and diced
  • 3 handfuls of red cabbage, shredded
  • 2 handfuls of seeds and nuts (hemp seeds, toasted almonds)
  • sprouts (bean sprouts and beetroot sprouts)
  • handful of strawberries
  • salt and pepper
  • For the green goddess dressing

    1 avocado, stoned and peeled
  • 1 garlic clove
  • juice of ½ lemon
  • handful of chopped chives
  • handful of parsley
  • 1½ tbsp fresh tarragon
  • salt and pepper
  • water, to thin

Nutrition: per serving

  • cal410
  • fat15.9g
  • sat fat2.7g
  • carbs59.8g
  • sugar12.8g
  • protein9.9g
  • salt0.47g

Ingredients

  • colourful fresh raw vegetables (rainbow or regular carrots, chiogga beetroots, radishes and tomatoes), cut in pieces or sliced
  • drizzle of olive oil
  • 200g buckwheat
  • handful of cauliflower and broccoli florets
  • bunch of spinach
  • 1 mango, stoned, halved, peeled and diced
  • 3 handfuls of red cabbage, shredded
  • 2 handfuls of seeds and nuts (hemp seeds, toasted almonds)
  • sprouts (bean sprouts and beetroot sprouts)
  • handful of strawberries
  • salt and pepper
  • For the green goddess dressing
    1 avocado, stoned and peeled
  • 1 garlic clove
  • juice of ½ lemon
  • handful of chopped chives
  • handful of parsley
  • 1½ tbsp fresh tarragon
  • salt and pepper
  • water, to thin
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Method
  • Preheat the oven to 200C/400F/Gas 6. Line a baking tray with greaseproof paper and roast any suitable vegetables, such as radishes and tomatoes, for 20 minutes.
  • Make the dressing by combining the ingredients in a food processor and blending until smooth, adding water until you reach your desired consistency.
  • Heat a saucepan with a drizzle of olive oil and toast the buckwheat, stirring constantly for 2 minutes. Cover with water and add a pinch of salt, then bring to the boil. Let the buckwheat simmer for 10 minutes, or until tender, then drain and spread it out on a clean tea towel to dry for 10 minutes.
  • Steam the cauliflower and broccoli for 4 minutes, or alternatively cook them in boiling water for 4 minutes. Rinse under cold water, drain and set aside. Divide the buckwheat between four serving bowls and add the rest of the salad ingredients either in groups of colour or mixed together. Season with salt and pepper to taste. Serve with the dressing.
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Recipe taken from:

Recipes taken from Bowls of Goodness by Nina Olsson. (£18.99, Kyle Books). Photography by Nina Olsson.

Nutrition: per serving

  • cal410
  • fat15.9g
  • sat fat2.7g
  • carbs59.8g
  • sugar12.8g
  • protein9.9g
  • salt0.47g

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