‘Eat the Rainbow’ Salad

When food looks like this, it just needs to be photographed and documented!

This delicious salad is one of my weekday lunch recipes that’s easy to make and so satisfyingly tangy and crunchy. Eating healthy doesn’t mean you can’t eat tasty and beautiful!

Ingredients:
Serves 2
3 watermelon radishes, peeled and chopped
1 carrot, peeled and chopped
1 large ripe tomato, chopped
1 yellow bell pepper, chopped
1 orange bell pepper, copped
1/2 cup red kidney beans (I used canned beans washed thoroughly)
1/2 red onion, finely chopped
2 indian/thai green chillies, finely chopped (substitute jalapeno to make it milder)
1 lemon, freshly squeezed
a handful of cilantro, finely chopped
1 tsp coarse kosher salt

Method:
In a large salad bowl mix all the prepped veggies and beans together with the chillies, onions, cilantro. Toss together.

Sprinkle measured salt and squeeze a fresh lemon just before serving.

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