Rainbow Salad Bowl
This vibrant Rainbow Salad Bowl is a fresh, colourful mix of crunchy vegetables, creamy avocado, hearty chickpeas, and fragrant mint, finished with a tangy za’atar yoghurt dressing. It’s an easy, nutritious choice for a healthy lunch, light dinner, or colourful side dish.
Equipment
- 1 Large Mixing Bowl
- `1 Sharp Chef’s Knife
- 1 Chopping Board
- 1 Measuring Spoons and Cups
- 1 Small Mixing Bowl
- 1 Large Serving Bowl Or Six Individual Bowls
- 1 Whisk
Ingredients
For The Rainbow Salad
- 1½ cups carrots - peeled and diced
- 1½ cups cucumber - diced
- 1½ cups red cabbage - finely shredded
- 1½ cups beetroot - diced
- 1½ cups sweet pepper - diced
- 1½ cups cooked chickpeas
- 18–20 baby tomatoes - halved
- 3 cups mixed salad leaves
- ¾ cup onion - thinly sliced
- 3 cups avocado - diced
- 24–30 fresh mint leaves
For The Za’atar Yoghurt Dressing
- 1½ cups plain thick yoghurt
- 1½ tablespoons fresh lemon juice
- ⅜ teaspoon salt
- ¾ teaspoon black pepper
- 1½ tablespoons za’atar
Instructions
Step 1: Prepare The Vegetables
- Wash all the vegetables thoroughly under cool running water.
- Peel and dice the carrots.
- Dice the cucumber and sweet pepper.
- Finely shred the red cabbage.
- Dice the beetroot into bite-sized pieces.
- Halve the baby tomatoes.
- Thinly slice the onion.
- Chop or tear the salad leaves into manageable pieces.
- Dice the avocado shortly before serving.
- Pick the mint leaves from their stems.
Step 2: Prepare The Chickpeas
- Drain the chickpeas thoroughly if using tinned chickpeas.
- Rinse them under cold water.
- Allow them to drain completely before adding them to the salad.
- If using dried chickpeas, soak and cook them until tender, then cool completely.
Step 3: Make The Za’atar Yoghurt Dressing
- Add the thick yoghurt to a small mixing bowl.
- Add the lemon juice, salt, black pepper and za’atar.
- Whisk gently until smooth and evenly combined.
- Taste and adjust the seasoning if needed.
- Keep the dressing chilled until ready to serve.
Step 4: Build The Rainbow Salad Bowl
- Place the mixed salad leaves in the bottom of a large serving bowl or divide them between six individual bowls.
- Arrange the carrots, cucumber, red cabbage, beetroot, sweet pepper, chickpeas, tomatoes, onion and avocado in separate colourful sections.
- Scatter the fresh mint leaves over the top.
- Keep the ingredients separated for a vibrant rainbow presentation, or gently toss them together if preferred.
- Spoon the za’atar yoghurt dressing over the salad just before serving, or serve it separately.
Step 5: Finish And Serve
- Check the Rainbow Salad Bowl for seasoning.
- Add a little extra black pepper or lemon juice if desired.
- Serve immediately while the vegetables are fresh, crisp and colourful.