Every nutritionist will tell you that you should eat a myriad of coloured vegetables. This salad provides all of that in one meal. Vibrant carrot and beetroot, sunny corn, dark leafy kale, sweet apple and cool fennel and celery combine with goji berries, nuts, seeds, herbs and a tahini miso dressing to make this just about the most nourishing meal you could imagine. The dressing requires a bit of tasting and adjusting depending on how salty your miso is, how bitter your tahini is and how thick you like the dressing. To make it thinner, add more water, to make it thicker, omit the water. The quantities I have given for the dressing will make more than you require. Store the remainder in the fridge and use as a dipping sauce for vegetable crudités, as a dressing for coleslaw, a spread for sandwiches, or drizzled over roasted vegetables.
Rainbow Superfood Salad
2 carrots, julienned or grated
2 small beetroot, julienned or grated
1/4 bunch kale, leaves only, shredded finely
1 cob or corn, steamed, kernels only (Slice them down the corn cob with a sharp serrated knife)
1 stick celery, finely sliced
1 pink lady apple, julienned or grated
1 baby fennel, quartered and finely sliced
handful of parsley, chopped
handful of coriander, chopped
4 tbspn goji berries
1/4 cup toasted slivered almonds and pepitas
1 tbspn white miso
1 tbspn tahini
2 tbspn water
juice of half a lemon
juice of 1 mandarin
2 tspn maple syrup
1 tspn grated ginger (optional)
For the dressing. Place all ingredients in a jar with a lid and shake well to combine. Taste and adjust if required.
Arrange all the salad ingredients in a large dish, drizzle over dressing and toss to combine.