South African Rainbow Salad

We’re heading to South Africa for our recipe of the month! Experience the vibrant, colourful flavours of South Africa with this easy-to-make rainbow salad, served with a tangy olive oil and mustard dressing. This dish is perfect as a light dinner on its own, or as a side at your next family gathering.

Ingredients

  • 1 head lettuce, shredded

  • 2 large carrots, grated

  • 1 yellow bell pepper, deseeded and sliced

  • 1 red bell pepper, deseeded and sliced

  • 1 beetroot, grated

  • 100g red cabbage shredded

  • 2 tomatoes, chopped

  • 1 cucumber, sliced

  • 1 small onion, finely sliced

  • 1 avocado, sliced

  • 1 cup sweetcorn

  • 1 tin kidney beans

Dressing

  • 4 tbsp olive oil

  • 1 tbsp Dijon mustard

  • 1 tsp lemon juice or vinegar

  • Salt and black pepper to taste

Method

  1. Spread the shredded lettuce in the base of a large serving dish.

  2. Arrange the carrots, beetroot, peppers, cabbage, tomatoes, cucumber, onion, avocado, sweetcorn, and kidney beans in colourful rows on top.

  3. Mix the olive oil, Dijon mustard, lemon juice or vinegar, salt, and black pepper to make the dressing.

  4. Spoon the dressing over the salad just before serving or serve it on the side at dinner or family gathering.

Optional Extras

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