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Fresh Rainbow Detox Salad
Sweet blueberries, earthy grated beetroot, and crisp cucumber meet in this vibrant raw bowl. You'll toss the fresh greens and crunchy vegetables in a quick homemade lemon-tahini dressing that ties everything together. It's a bright, refreshing lunch that won't leave you feeling heavy. The creamy avocado slices balance the zesty citrus notes beautifully.
Ingredients
- ½ cup blueberries
- 1 cup chopped baby spinach
- 1 cup chopped rocket
- 1 cucumber, chopped
- ½ cup grated beetroot
- ½ cup grated carrot
- ¼ avocado, sliced
- ¼ cup chopped fresh coriander
Instructions
- 1Combine the juice of 1 lemon, 1 teaspoon sesame oil, 1 teaspoon tahini, 1 teaspoon raw honey, and 1 crushed garlic clove in a small jar. Seal tightly and shake vigorously until smooth. Shaking rather than stirring helps emulsify the tahini and oil properly.
- 2Arrange the blueberries, chopped baby spinach, chopped rocket, chopped cucumber, grated beetroot, grated carrot, and sliced avocado in distinct sections within a shallow bowl.
- 3Scatter 1 chopped spring onion, 1 tablespoon chia seeds, and the chopped fresh coriander evenly over the assembled vegetables.
- 4Drizzle the lemon-tahini dressing over the salad just before eating, or serve it on the side so the greens don't wilt.
Notes
- Make ahead: You can chop the vegetables and mix the dressing up to 2 days in advance, but keep them stored in separate airtight containers.
- Swap: If you don't have rocket, substitute with extra spinach or baby kale.
- Tip: To prevent the beetroot from bleeding its color onto the other ingredients, add it to the bowl right before eating.