Hungry, busy mama… get your pantry stocked up and throw together an adrenal loving, gut nurturing and hormone harmonising Rainbow plant-powered super salad! 

I think we’re at risk of overthinking salads. They can quickly become boring, dull and dry when we just stick to the same old ingredients, but salads are a wonderful world of colour, taste, texture and plant power. They really are the world’s ultimate fast food and are perfect for clearing out your fridge.  

Here’s how I like to mix it up: 

  1. Create a leafy base  
  2. Grate: Carrots, beetroot (if raw) 
  3. Spiralize: Courgette, carrot, squash  
  4. Finely shred: Cabbage, sprouts, celery, fennel 
  5. Slice: Tomatoes, avocado, beetroot (if cooked), cucumber, spring onions, peppers, sugar snaps  
  6. Blanch or sauté (if preferred – or have raw): Kale, broccoli, cauliflower, green beans, peas, edamame beans  
  7. Handful: Tinned chickpeas, butter beans, kidney beans, olives 
  8. Roast: Sweet potato, parsnips, carrots, fennel, squash 
  9. Slice: Apple, pear, mango, raspberries, pomegranate seeds, orange 
  10. Season and dress: Olive oil, white wine vinegar and honey; hummus; tahini; other nut oils such as walnut 
  11. On top: Nuts and toasted seeds, bee pollen, nutritional yeast 

Toss and tumble together and enjoy!  

If you enjoyed this recipe, don’t forget to share! Upload a photo and tag me in your creations on Facebook and Instagram @wellnourishedclub 

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