Chopped rainbow salad

Name: Chopped rainbow salad
Cook time: 11 min
Total time: 11 min
Yield: 1
Ingredients: 80g each:; pomegranate seeds, yellow pepper, ripe tomatoes, red onion, cucumber, tinned chickpeas, radishes, ripe avocado, little gem lettuce; 30g dried mango; ½ a bunch of mint (15g); 1 lime; extra virgin olive oil

Crunchy, chewy & colourful

Vegan Vegetarian Dairy-free Gluten-free

11 mins

Not Too Tricky

serves 1

nutrition per serving

Calories

27%

Fat

37%

Saturates

22%

Sugars

51%

Salt

20%

Protein

24%

Carbs

26%

Fibre

of an adult’s reference intake

Recipe From

Eat Yourself Healthy

By Jamie Oliver

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Jamie: Eat Yourself Healthy

By Jamie Oliver

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Ingredients

80g each:

pomegranate seeds, yellow pepper, ripe tomatoes, red onion, cucumber, tinned chickpeas, radishes, ripe avocado, little gem lettuce

30g dried mango

½ a bunch of mint (15g)

1 lime

extra virgin olive oil

Top Tip

Parsley, chives or tarragon would all work brilliantly here, instead of the mint.

Method

Leaving the chickpeas and pomegranate seeds whole, trim, peel or deseed and finely chop all the veg and fruit, along with the dried mango and the mint leaves, then dress with the lime juice and 1 tablespoon of extra virgin olive oil.
Season to perfection with sea salt and black pepper, and serve. Delicious just as it is, or paired with couscous or a steaming jacket potato.

It’s not “you are what you eat”, it’s “you are what you absorb”! Dressing your salads is really good for you. Anything between 1 teaspoon and 1 tablespoon of heart-healthy fats like extra virgin olive oil will allow your body to absorb the key fat-soluble vitamins found in foods.

If making this salad ahead of time or eating it on-the-go, keep the dressing separate and dress it at the last minute.

Tags

Vegan Vegetarian Dairy-free Gluten-free Vegetable Fruit Pepper Tomato Cucumber Chickpea Avocado Mango Mint Lime

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