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Rainbow salad recipe

103 ratings

In partnership with Diabetes UK

Add a burst of colour to your picnic basket with this speedy rainbow salad that is sure to put a smile on your face. Ready in just 10 minutes, fresh veg is tossed with olive oil and balsamic vinegar for a tangy finish, making for a super gluten-free option. See method

Serves 4
10 mins to prepare
132 calories / serving
Healthy
Vegan
Vegetarian
Gluten-free
Dairy-free

Ingredients

200g tin sweetcorn, drained
125g carrot, grated
1 beetroot, cooked and sliced into matchsticks
100g cherry tomatoes, quartered
100g cucumber, quartered and thinly sliced
2 tbsp olive oil
1 tbsp balsamic vinegar

Each serving contains

Energy
550kj
132kcal 7%
Fat
9g 12%
Saturates
1g 7%
Sugars
8g 9%
Salt
0.1g 1%

of the reference intake
Carbohydrate 10.1g Protein 2g Fibre 3.2g

Method

Put the sweetcorn in a large bowl along with the grated carrot, the beetroot matchsticks and add the quartered cherry tomatoes. Add the cucumber to the bowl and toss everything together. Drizzle over the olive oil and balsamic vinegar.

Tip: Try serving with grilled chicken breast, fish or tofu skewers.

See more Picnic recipes