Rainbow Salad

This is one of the most delicious salads and the best part is that you can customize it based on your liking. So assemble and enjoy.

Prep time : 15 mins || Cuisine : Fusion || Course : Lunch / Dinner || Servings : 4

Ingredients :

Choose 2 ingredients from each category and only 1 ingredient each form the proteins and carbs.

• Category 1 : Dark leafy greens : Spinach / Swiss chard / Kale / Amaranth : 1 cup, shredded

• Category 2 : Leafy Greens : Lettuce / Moringa / Mint / Cabbage : 1 cup, shredded

• Category 3 : Green Veggies : Cucumber / Broccoli / Beans / Asparagus / Capsicum / Zucchini / Green peas : 1 cup, chopped & stir fried (except cucumber)

• Category 4 : Orange - Yellow Veggies : Carrots / Pumpkin / Bell Peppers / Squash : 1 cup, chopped. (roast or bake the pumpkin / squash, before chopping)

• Category 5 : Red - Purple Veggies : Beetroot / Tomato / Red Onion / Red Cabbage ; 1 cup, grated

• Category 6 : Healthy Fats : Walnut / Pista / almonds / Brazil nuts : 2 tablespoon, chopped + Sesame seeds / Pumpkin seeds / Flaxseeds / Pine nuts / Sunflower seeds : 2 tablespoon, roasted

• Category 7 : Salad Dressing : Olive oil / Sesame oil / Chili garlic oil / Vinaigrette / Hummus / Tahini / Tzatziki : 1 cup

• Proteins : Egg / Tofu / Paneer / Chicken / Soya chunks / Sprouts / Chickpeas / Rajma / Chole : 2 cup, boiled or Sautéed

• Carbs (optional) : Oats / Quinoa / Ragi / Amaranth / Jowar : 2 cup, Soaked overnight and cooked.

• Salt : As per taste

• Pepper : As per taste

• Olives, sliced : 0.5 cup

• Green chili / Jalapenos : As per taste.

Method :

• Take a big bowl and add in the 2 ingredients from each category.

• Add in the remaining ingredients. Toss well and serve.

- Authored by

Nikita Mitra, Senior Nutritionist