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Easy chopped salad

As-you-like-it chopped salad

Easy chopped salad

Name: Easy chopped salad
Prep time: 15 min
Total time: 15 min
Yield: 8
Cuisine: British
Ingredients: 1 red onion very thinly sliced; 100g radish quartered; 1 tbsp toasted poppy seed; zest and juice 1 lemon; 1 tbsp olive oil; 1 tsp golden caster sugar; 1 cucumber halved lengthways, seeds scooped out, then sliced; 250g pack cooked beetroot chunkily diced; 2 large carrots coarsely grated; juice ½ orange; ½ tsp ground cumin; 340g can sweetcorn drained well; 1 red pepper deseeded and diced; squeeze lime juice; 2 quite ripe avocados halved, peeled, stoned and diced; squeeze lime juice

Sarah Cook

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Serves 6 - 8

Easy

Prep: 15 mins

No cook

A star rating of 5 out of 5.2 ratingsRate

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Please everyone with a colourful mix of cucumber, beetroot, radish, carrot, sweetcorn, avocado and onion in our chopped salad

Healthy

Vegan

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

1 red onion

very thinly sliced
100g radish

quartered

For the cucumber & beetroot

1 tbsp toasted poppy seed
zest and juice 1 lemon
1 tbsp olive oil
1 tsp golden caster sugar
1 cucumber

halved lengthways, seeds scooped out, then sliced
250g pack cooked beetroot

chunkily diced

For the carrot

2 large carrots

coarsely grated
juice ½ orange
½ tsp ground cumin

For the corn

340g can sweetcorn

drained well
1 red pepper

deseeded and diced
squeeze lime juice

For the avocados

2 quite ripe avocados

halved, peeled, stoned and diced
squeeze lime juice

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Nutrition: per serving (6)

kcal178
fat13g
saturates2g
carbs14g
sugars12g
fibre7g
protein5g
salt1.1g

low

Method

step 1

For the cucumber and beetroot, mix the poppy seeds, lemon zest and juice, oil and sugar. Tip half into a bowl with the cucumber, the other half into a separate bowl with the beetroot, and mix each.
step 2

Mix the carrot ingredients together, the corn ingredients together and the avocado ingredients together.
step 3

Pile the different elements in strips across a large platter. Cover and chill for up to 2 hrs, or serve straight away.

Recipe from Good Food magazine, April 2013

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