What else could I add to the salad?

You can really use whatever vegetable you have to hand that has a bit of crunch - white cabbage, tomatoes, broccoli, edamame beans, green beans or asparagus work well too. Bulk it out with quinoa, rice, or soba noodles or add creamy crumbled feta.

What can I serve with the salad?

This is a versatile salad that pairs wonderfully with lots of different things - try it with miso grilled chicken , maple and miso glazed salmon , juicy lamb koftas , sweet chilli halloumi , honey harissa halloumi or honey harissa grilled chicken . Pan-fried tofu would also work well with it. Or pile it onto two-ingredient dough garlic flatbreads or creamy oil-free hummus .

How long will the salad last?

This is a FAB salad for making ahead of time, and it's perfect for meal prep. It will last 4 days in the fridge and will get even better the longer it sits in the dressing.

Rainbow Chopped Salad with Pink Beet Tahini

Description

Protein-packed and loaded with crunchy vegetables, this vibrant rainbow chopped salad is PERFECT for meal prep or entertaining. Just chop your veggies, mix a quick dressing, and pile on top of creamy, dreamy pink beet tahini sauce.

The key to a chopped salad is making sure all the ingredients are roughly the same size so that they all fit on your spoon. This way, you’ll get all the flavors in one bite. When you’re chopping, keep this in mind.

Ingredients

Units Scale

For the salad -

1 red bell pepper
1 cucumber
4 scallions (spring onions)
2 carrots
1/2 of a red cabbage
1 cup frozen garden peas (or edamame), defrosted
1 can chickpeas (approx. 14oz/400g), drained
1/2 cup mint leaves
1/2 cup cilantro leaves (coriander)

For the pink beet tahini sauce -

2 large, ready-cooked beets (beetroot)
1/2 cup tahini
2 tablespoons water
2 tablespoons lemon juice
1 teaspoon salt

For the honey mustard dressing -

1/3 cup olive oil
3 tablespoons lemon juice
2 teaspoons Dijon mustard
2 teaspoons honey
2 teaspoons white miso paste
2 garlic cloves, crushed
1 teaspoon salt

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Instructions

Chop your vegetables. Peel the carrots and scoop the seeds out of the cucumber (I use a teaspoon to do this – it helps to keep the salad from becoming watery). Finely dice the red pepper, cucumber, scallions, red cabbage and carrots, then chop the mint and cilantro roughly. Add the chopped vegetables to a large mixing bowl.
Make the pink beet tahini sauce. Add the cooked beets, 1/2 cup tahini, 2 tablespoons of water, 3 tablespoons of lemon juice and 1 teaspoon of salt to a food processor or blender (I like using a blender – I find it creates a smoother sauce). Blitz until super smooth and creamy. You may need to add a little more water to help things get moving.
Mix the honey mustard dressing. Add 1/3 cup olive oil, 3 tablespoons of lemon juice, 2 teaspoons of Dijon mustard, 2 teaspoons of honey, 2 teaspoons of miso paste, the crushed garlic cloves and 1 teaspoon of salt to a jar or small bowl. Shake the jar to mix and dressing, or use a fork to mix it in the bowl.
Dress the salad and serve. Pour the honey mustard dressing all over the salad, then mix the salad well to make sure everything is coated. Spoon the pink beet tahini sauce onto a serving plate, smoothing it out to cover the base of the plate. Pile the dressed salad on top, and enjoy.

Notes

INGREDIENT NOTES: You can play around here to make the salad your own – any crunchy vegetable will work. The key is making sure they’re all chopped to a similar size so you can easily eat the salad with a spoon. White cabbage, red onion, broccoli, edamame beans, green beans, asparagus, bok choi, mung beans or tomatoes work well. Leave out the miso paste from the dressing if you can’t find it.

STORAGE INSTRUCTIONS: The salad will keep really well in the fridge for 4 days, so it’s perfect for meal prep.

OPTIONAL ADD-INS: Bulk the salad out with quinoa, brown rice, soba noodles, marinated feta, marinated mozzarella, marinated olives or pesto olives.

SERVING SUGGESTIONS: Pair it with miso grilled chicken, maple glazed salmon, lamb koftas, honey harissa grilled chicken, sweet chilli halloumi or honey harissa halloumi, or pile onto creamy hummus and serve with flatbreads.

Prep Time: 15
Category: salads
Method: no cook
Cuisine: american

Nutrition

Serving Size: 1 bowl