Shredded Rainbow Salad with Yoghurt Dressing

Shredded Rainbow Salad with Yoghurt Dressing

I’m going to start by highlighting that making a salad has no boundaries. It can be warm or cold, contain fruits or vegetables, seeds or nuts, meat or dairy and even eggs. The only limit is your own imagination. This Shredded Rainbow Salad with Yoghurt Dressing is the perfect example of how to mix different ingredients together to create a salad that is healthy, nutritious, and exciting in a forkful. I have added some Pear to this one for a fruity twist.

Ingredients for the Salad

1/2 x Chinese Cabbage

10 x Cherry Tomatoes

250g x Baby Spinach

2 x Large Carrots

1x Red pepper

2 x Sticks of Celery

4 x Spring onion

2 x Pear

1 x Lemon Juice

Sea Salt and Black Pepper

Ingredients for the Dressing

200g x Greek Yoghurt

1 x Clove of Garlic

50g x Chopped Chives

Pinch of Sea Salt and Black Pepper


  1. 1. For the salad shred up all your ingredients using a knife or a mandolin (take care of your fingers) and I would use a grater for the carrot. Alternatively, you could use a food processor with a slicing attachment to do this job. You can leave the baby spinach whole and half the cherry tomatoes.
  1. 2. Prepare the pears by cutting them in half and removing the stalks and seeds, you can peel them if you don’t like the skin. Slice them thinly using a knife.
  1. 3. Mix all of your shredded and chopped ingredients together in a salad bowl. Squeeze over the lemon juice and season to taste with sea salt and black pepper. Give everything a good mix.
  1. 4. For the dressing place all ingredients into a bowl and mix. If it’s too thick try adding a drop of cold water until it reaches the consistency you desire.

Tip – If preparing in advance, squeeze a little lemon juice over the sliced pear to prevent from going brown. If you have any leftover dressing it can be stored in the fridge for up to three days.

This is a great salad to serve on its own as a light lunch or a starter and works really well as a side to some grilled meat or even halloumi. Don’t be afraid to create your own salad with different ingredients and textures. Check out my Mexican Style Bulgur Wheat and Black Bean Salad for more inspiration.

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