Despite my love for cooking books and food blogs, I must admit that the best recipes are usually the ones that are… well, NOT recipes.
They are the ones that capture the casual, off-the-cuff cooking that people do every day.
The ones that are about together dishes with whatever’s in the fridge and a few signature touches.
The ones whose pictures will remain in your brain long after you scrolled past it on a blog or your Instagram feed and will suddently come back to you as you ponder what to cook for breakfast/lunch/dinner in front of said fridge.
This Rainbow Salad is the perfect example of the strength of non-recipes.
Beautiful, easy to put together, healthy and incredibly adaptable, it’s both Instagram ready and a brilliant (vegan) packed lunch!
And there truly is no recipe needed.
All you have to do is a good fridge forage, then a bit of chopping and blending and ta-daaaaah!
Pinterest-worthy lunch at the ready!
There are an infinite number of variations of this rainbow salad, depending on which vegetables you use (I used cucumber, scallion, pickled chilli, sweet corn, carrot, tomato, red onion and black olives) & which dressing you make (basil, olive oil & lemon).
Below are a few ideas to get you started!
Purple & Pink: Red onion, red cabbage, pickled turnip, purple sprouting broccoli, beetroot, radicchio, black/purple olives, roasted aubergine, berries, grapes, figs, plums…
Red: Tomato, red pepper, pomegranate, watermelon, radishes,
Orange: Orange, grapefruit, carrots, butternut, pumpkin, mango, nectarine, persimmon, sweet potato…
Yellow: Sweet corn, yellow peppers, lemon, potato, yellow tomato…
Green: Avocado, cucumber, scallions, fresh herbs, grapes, honeydew, green pepper, limes, peas, artichoke, lettuce, rocket, spinach, broccoli, brussel sprouts, cabbage, celery, greens, watercress, courgette…
Dressing: Balsamic, lemon & olive oil, French vinaigrette, Tabasco, basil + garlic + olive oil…
Just make sure you pick one from each of the colours of the rainbow & let me know your fave combos in the comments!