Rainbow Salad

I was told about a food market in Richmond a few weeks ago and finally got there. It is only a little market at this stage but the produce is so fresh and the other food items are certainly of top quality.  I was so inspired after going to the Richmond Good Food Markets and seeing all the wonderful fresh produce that I created this rainbow salad. It certainly satisfied all the tastes – spicy, salty, sweet, sour and bitter, along with different having different textures.


  • 1 cos lettuce
  • 1 carrot
  • 1 zucchini
  • 1 corn cob
  • handful of pine nuts
  • fresh basil
  • handful of garlic olives (purchased at the markets)*
  • 1/4 cup of sun-dried tomatoes (purchased at the markets)**
  • 2-4 Tsp of sesame oil


  1. Finely slice lettuce and place in a large bowl
  2. Julienne carrot and zucchini and put in the bowl with the lettuce. I use a hand held julienne peeler which makes the job so much easier and quicker.
  3. Cut the corn off the cob and place in the bowl
  4. Slice garlic olives and sun-dried tomatoes and add to bowl.
  5. Finely slice the basil or tear the leaves and add to the bowl.
  6. Add the pine nuts to the bowl.
  7. Mix the ingredients then add the sesame oil.
  8. Serve and enjoy

*I am not an olive lover however these olives are to die for! Between Jannine and I snacking on the olives as I was making the salad we where lucky that any made it into the bowl.

**I have found sun-dried tomatoes to be very strong in flavour and not really that moist however these ones are wonderful. I’ve since made a raw walnut pasta sauce with the tomatoes which is just lovely.

In good health, Vicki

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