Rainbow-salad

Rainbow salad bowl with Sriracha dressing

Crunchy veg and silky avocado dressed with zesty hits of lime and a kick of spicy sauce

By , 15 January 2019

(9 votes)

Rainbow salad bowl with Sriracha dressing
  • 40 Mins

  • Serves: 4

  • Price: £1.06 per serving

Nutritional Info
Each 337g serving contains
  • Energy

    1269KJ

    303KCAL

    15%
  • Fat

    19.2g

    med

    27%
  • Saturates

    3.4g

    low

    17%
  • Sugars

    10.4g

    low

    12%
  • Salt

    0.81g

    low

    14%
3
of your 5-a-day
of your reference intake.
Typical energy values per 100g: 377kJ/90kcal.
Ingredients
  • 4tbsp sriracha sauce
  • 1tbsp lime juice, plus lime wedges to serve
  • 2tbsp rapeseed oil
  • 1 avocado, sliced and tossed in a squeeze of lime juice
  • ¼ cucumber, cut into 1cm chunks
  • 3 spring onions, shredded
  • 2tbsp chopped coriander
  • 2 medium carrots, peeled, grated or spiralised
  • 100g tinned, drained sweetcorn
  • 1 mild red chilli, finely sliced (optional)
  • 1tbsp sesame seeds, toasted
  • 75g cooked beetroot, finely chopped or grated
  • 400g tin Asda Black Beans, drained and rinsed
  • 2 Little Gem lettuces, shredded
  • 2 soft-boiled eggs, halved
  • 4 radishes, sliced
Method
  • For the dressing, whisk together the sriracha sauce, lime juice and oil.

  • In a bowl, mix together the avocado, cucumber, spring onions and coriander. In another bowl, mix the carrots, sweetcorn, chilli (if using) and sesame seeds. In a third bowl, mix the beetroot and beans.

  • Put the shredded lettuces on a plate, arrange the 3 different salads on top in sections, then finish with the eggs, radishes, lime wedges and the dressing on the side.