Chopped salads are quite popular with our American cousins on the other side of the big pond. Not only is this nutritious chopped salad beautiful, because it contains the rainbow of colours your body needs for optimum health, but it’s also delicious, so should satisfy the tastebuds of most — including normally picky eaters! This Rainbow Chopped Salad goes well as a side dish with roast chicken, but you can have it whenever you want to boost your veggie intake.
Tip: you can even add some cooked quinoa into the mix to make it more of a substantial meal.
60ml apple cider vinegar
60ml extra-virgin olive oil
½ tsp Himalayan or Celtic sea salt
¼ tsp ground black pepper
2 large carrots, diced
2 spring onions, sliced
1 large yellow sweet pepper, diced
100g chopped kale
100g chopped red cabbage
12 cherry plum tomatoes, quartered
1 packet mini buffalo mozzarella balls (or sliced mozzarella)
50g fresh basil, chopped
Simply whisk the apple cider vinegar, olive oil, salt and pepper in a large bowl. Add the carrots, spring onions, sweet pepper, kale, red cabbage, tomatoes, buffalo mozzarella and basil, then toss until coated in the dressing — and enjoy!
If you want to get added benefit from this quick and delicious recipe, you can make it even more nutritious by making sure the veggies you use are grown organically. Doing so will mean that you avoid consuming any unwanted pesticides, which are toxins that can make losing fat more difficult.
Love, Gaynor x