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Sally Fitzgibbons' Rainbow Salad

Eat like a champion (literally) and re-create professional surfer, qualified personal trainer and health and wellness author Sally Fitzgibbons' vibrant rainbow salad!

Recipe: Rainbow Salad

GF | DF | V | Serves 4


1 corn cob, peeled
1 bunch English spinach, stalks removed
1 beetroot, grated
1 carrot, grated
1 red capsicum, seeds and pith removed, finely sliced
1 avocado, sliced
Fresh herbs, such as mint and chives, finely chopped


  1. Bring a medium-large saucepan of water to the boil. Place the corn in the water and cook on high heat it boils (this will take around 4 minutes).
  2. Remove and run under cold water. When the corn is cooled, slice the kernels off the cob into strips.
  3. Then, toss all of your ingredients together and serve.

Recipe from Live Like Sally.

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