top of page

Veg rainbow salad with feta, walnuts and a live yogurt dressing

It may not look like it when popping your head out the window, but summer will be there eventually (let’s be optimistic). So check out this gorgeous Rainbow Salad recipe. Even the name is magical!


2 apples 2 carrots 4 beetroot 1 pear half a red cabbage half a white cabbage bunch of mint 2 tbsp natural live yogurt Olive oil 1 tsp mustard Lemon juice White wine vinegar Handful sesame seeds 3 handfuls of walnuts 100g feta


Wash and scrub all of the veg clean and peel the carrots and the beetroot.

Set your food processor to a grater setting and one by one grate the beetroots, carrots, apples, pears and cabbage.

Put together the dressing by mixing the yogurt, mustard, vinegar, lemon juice, a swig of oil and a pinch of salt and pepper.

Tear over the mint.

Half bash up the walnuts with a rolling pin and sprinkle over the salad.

Spinkle over the feta and serve.

Have it by itself or pile into a wholemeal wrap.


This recipe is a source of vitamin C which is vital for a healthy immune system and it also helps us to absorb the iron in foods. This is especially important when eating vegetarian and vegan food. Variety is a fundamental part of any healthy diet. We can get into the habit of having a narrow selection of vegetables and by doing so you are limiting the range of nutrients in your diet. Rainbow salads like this are a perfect way of introducing lots of colourful fruits and vegetables into your diet.


297 kcal, 20g fat, 5.6g sat fat, 21.1g carbs, 20.2g sugar, 9.4g protein, 0.9g salt, 6.1g fibre


bottom of page