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Rainbow salad

Special Diets

Gluten free
Low fat
Nut free
Vegetarian
Rainbow salad
A mixture of sweet potato with asparagus, carrot, broad beans and peas bound in a creamy yogurt-based sauce. Can be served cold or warm and ideal with grilled meat or fish.
Serves
6
Prep
15 minutes
Cook
20 minutes

Nutrition information

Each 134g serving contains (excludes serving suggestion)
KCal
112
Carbs
19.0g
Fibre
5.0g
Protein
3.6g
Fat
1.4g
(Low)
Saturates
0.2g
(Low)
Sugars
7.7g
(Medium)
Salt
0.2g
(Low)
Fruit/Veg Portion
1
Ingredients

Ingredients

  • 2 sweet potatoes, peeled and cut into 3 large chunks
  • 1 carrot, peeled and cut into 3 large chunks
  • 150g bunch asparagus, tough stalks trimmed
  • 50g frozen broad beans
  • 50g frozen peas
  • For the dressing:
  • 150g spring onions, trimmed and finely chopped
  • 8-10 cornichons (baby gherkins) finely chopped
  • 2 heaped tbsp 0% fat Greek-style yogurt
  • 1 tbsp light mayonnaise
  • 1 heaped tsp Dijon mustard
  • good pinch pepper
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Method

Method

Recipe tips
  • You can add almost any cooked vegetables to this salad including green beans, celery and apple.
  • If you want a warm rainbow salad then just dice and mix the vegetables together as soon as they're cooked and serve immediately.
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