‘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. I often pair eggs with my salad for that savory wholesomeness, and today, I simply cooked some egg whites in ghee with green chillies and onions.

Eating healthy doesn’t mean you can’t eat tasty and beautiful!

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

6 egg whites (or roughly a cup of liquid egg whites)
2 green chillies, finely chopped
1/2 red onion, finely chopped
3 tbsp ghee
1/2 tsp coarse kosher salt


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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In a non stick skillet, heat ghee over medium heat and add chopped chillies & onions. Fry for a minute until the onions start softening. Add salt, and egg whites. Mix gently so salt is mixed in evenly.

Cook over low heat, covered for 2 minutes, or until set. Turn over and cook another 30 seconds. Keeping heat low prevents the egg whites from drying out, and lends a fluffy and soft omelette.

Serve hot, and enjoy with your favorite chutney, or condiment. I love some good ol’ sriracha over this plate.

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