Rainbow Ribbon Salad

This month's recipe is building on our growing repertoire of sides perfect for a BBQ or picnic, or just as an easy lunch on a hot day.

This easy and healthy salad makes up for a lot of your veg quota for the day, leaving you feeling both satisfied and proud!

Best eaten immediately, as this salad doesn't keep very well for longer than an hour or two outside of the fridge.

Serves 6


  • 4 tablespoons balsamic vinegar
  • 4 tablespoons extra virgin olive oil
  • 3 shallots
  • 2 tablespoons mayonnaise
  • 2 tablespoons honey
  • Flaky sea salt to taste
  • Freshly ground black pepper to taste
  • 1 large cucumber
  • 3 large carrots
  • 1 pint multicoloured grape tomatoes, halved
  • 2 cups watercress, cut into 2-inch pieces
  • Pomegranate seeds as a colourful garnish


  1. To make your dressing, finely chop your shallots and add combine them with your vinegar, oil, shallots, mayonnaise, honey, salt and pepper. Whisk this well until the dressing comes together and set aside. You can pop this in the fridge if your kitchen is particularly warm, but otherwise room temp is absolutely fine.
  2. Using a vegetable peeler, peel the cucumber and carrots into long ribbons. Halve your tomatoes, and and cut your water cress into two inch pieces, and add all your veggies to a large bowl.
  3. Serve immediately or refrigerate undressed for up to an hour. Before tucking in, add your dressing and toss lightly to coat everything well, and sprinkle with pomegranate seeds.


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