rainbow summer salad

this beauty isn’t only pretty but also incredible tasty! There’s nothing better for a refreshing summer salad than mixing up fruits and vegetables. Nuttily flavoured rocket meets slightly bitter radicchio, soft lollo bianco and spinach. If you then add a salty ingredient like feta and drizzle everything with a lemon dressing you’ll be in salad heaven.

rainbow salad 2

Ingredients for 2 persons

2 handful of baby spinach

2 handful of baby rocket

2 handful of green salad (for example lollo bianco)

2 handful of radicchio

4 cocktailtomatoes

1 orange

2 slices of pineapple

100 g feta (replace it with capers if you’re eating vegan)

the green part of one spring onion

2 radishes


For the dressing

1 lemon

1 tablespoon of maple syrup

2 tablespoons of olive oil

salt & pepper


Start with washing all your veggies. Cut the radicchio into strips and tear apart big leaves of your green salad. The baby spinach and rocket should already have a suitable size, if not make sure to cut them into smaller pieces. Then cut the pineapple, tomatoes and feta into ready-to-eat cubes. Finely chop the spring onion. Then you need to fillet the orange. Use a big knife to cut away the peel on top and on the bottom so that it ‘sits’ on your plate. Then gently cut away the peel all around the orange. Make sure to keep as much as you can of the flesh and cut away as much white and peel as you can. You will then see the septums in-between the pieces. Gently cut along the septum on one side and then on the other to release the flesh. Go on all around the orange. Then cut these pieces of orange into halfs. Once it’s all chopped you’re ready to build your rainbow on the plate. Start with feta and go on with pineapple, orange, tomato, radicchio, green salad, rocket, baby spinach. The spring onions and the radish go into the middle to “blend” the edges.

For the the dressing try to get as many lemon cests as possible. Make sure to spare the white and bitter part and only scratch off the yellow peel. Then press out the juice of the lemon and mix it with the cests, 2 tablespoons of olive oil and 1 tablespoon of maple syrup. Season the dressing with salt and pepper and check if you would like to have a little more syrup for some sweetness.

And then you’re ready to pour the dressing over your beautiful rainbow salad and eat it all up!

Don’t worry if you don’t have everything at home for this recipe. Such a rainbow salad is really changeable if you keep the amounts of fruit vs. veggies and salty ingredients. Use capers instead of feta if you want, strawberries, mango or nectarines instead of pineapple, etc. etc. Enjoy!

rainbow salad

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