Name: Rainbow garden salad
Prep time: 15 min
Total time: 15 min
Yield: 6 (as a side)
Ingredients: 100g mixed lettuce; 250g punnet cherry tomatoes, cut in half; 1 Lebanese cucumber, sliced thinly into rounds; ½ small red onion, cut into thin rounds; 1 carrot, cut into matchsticks; 1 stick celery, sliced thinly on diagonal; 1 avocado, cut into wedges; ¼ cup mung bean sprouts; Micro herbs, to garnish; DRESSING; ½ cup extra virgin olive oil; ¼ cup red wine vinegar; 1 tsp honey; 1 tsp Dijon mustard; Sea-salt flakes and freshly ground black pepper, to season

The perfect garden salad is made up of beautiful colours and flavours.

With this garden salad recipe, simply toss and serve up a rainbow of goodness. Now, where’s that pot of gold?

Ingredients

100g mixed lettuce

250g punnet cherry tomatoes, cut in half

1 Lebanese cucumber, sliced thinly into rounds

½ small red onion, cut into thin rounds

1 carrot, cut into matchsticks

1 stick celery, sliced thinly on diagonal

1 avocado, cut into wedges

¼ cup mung bean sprouts

Micro herbs, to garnish

DRESSING

½ cup extra virgin olive oil

¼ cup red wine vinegar

1 tsp honey

1 tsp Dijon mustard

Sea-salt flakes and freshly ground black pepper, to season

Method

Put all dressing ingredients in a 500ml jar. Secure lid and shake well until combined. Season with salt and pepper.

Put lettuce, tomatoes, cucumber, onion, carrot, celery and half the dressing into a large bowl and toss well.

Spoon into bowls or onto a platter. Top salad with avocado and scatter with mung bean sprouts and micro herbs. Serve with remaining dressing.

What is the difference between a salad and a garden salad?

Salad is an umbrella term for a large range of salad types, including warm salads, salads with protein, vegetable salads and so on. A garden salad fits under this umbrella, and usually comprises of a base of leafy greens and other vegetables on top. A garden salad is sometimes referred to as a green salad.