Rainbow Salad Recipe

Hello again and Happy New Year!

I can’t believe how quickly Christmas went by and that we are already nine days into 2018. It’s great to see so many people trying to eat healthier and exercise more as part of their new year’s resolutions. My personal resolutions are to eat different coloured wholefoods and to spend more time doing the things that I love!

A lot of people think of eating healthily as a chore as they believe that vegetables can’t taste nice unless they are steamed with butter or drowned in gravy. It is also a common misconception that salads are made up only of lettuce and tomatoes which is not the case.

In an attempt to stick to my new year’s resolution, I’ve been making what I call ‘rainbow bowls’ but they are commonly known as nourish bowls. This recipe is so easily adaptable to your dietary requirements as you can remove or add ingredients to your liking. I’ve been eating mine warm as it is still quite cold outside. I also don’t weigh out my ingredients as I use as much ingredients that I need to satisfy my hunger.


The two star ingredients are my absolute favourite Irish products: Ballymaloe Original Relish and The Happy Pear Beetroot Hummus.

Here’s the recipe I’ve been loving


  1. Place a sweet potato into the oven at 200 Celsius to bake.
  2. Place vegetables of your choice on a baking tray and drizzle with olive oil and add some salt and peper. I use:

Frozen Brussel Sprouts

Frozen Baby Carrots

Red Bell Pepper

Yellow Bell Pepper

Courgette Slices

Cherry Tomatoes.

  1. Put the baking tray into the oven 20 minutes after the sweet potato.
  2. Prepare your salad base. I use:




(I sometimes use quinoa)

  1. After 40 minutes take the vegetables and sweet potato out of the oven. Chop the sweet potato into cubes and add all ingredients to the base.
  2. Add your source of protein. I switch between smoked salmon, chicken breast, chickpeas and baked salmon.
  3. Add your healthy fats eg.

Black Sesame Seeds


Pumpkin Seeds


Nutmost Tamari Activated Almonds

8. Finally, Top with Ballymaloe Original Relish and The Happy Pear Beetroot Hummus.


And there you have it, An extremely versatile healthy salad recipe!! What I love about this recipe is that you can have the same salad all week for dinner but you can make it different by changing your sources of protein and fats.

Please send me pictures and let me know if you like the recipe.

Until next time,


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