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Chopped rainbow salad
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Chopped rainbow salad

Crunchy, chewy & colourful

Chopped rainbow salad
Save recipe

11 mins
Not Too Tricky

serves 1

nutrition per serving

Calories

27%

g

Fat

37%

g

Saturates

22%

g

Sugars

51%

g

Salt

20%

g

Protein

24%

g

Carbs

26%

g

Fibre

-

of an adult’s reference intake

Recipe From

Eat Yourself Healthy

Eat Yourself Healthy

By Jamie Oliver

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Jamie: Eat Yourself Healthy

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

  1. 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.
  2. 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. Heart-healthy fats like extra virgin olive oil allow your body to absorb the key fat-soluble vitamins found in foods.

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


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