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
- 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).
- Remove and run under cold water. When the corn is cooled, slice the kernels off the cob into strips.
- Then, toss all of your ingredients together and serve.
Recipe from Live Like Sally.