Rainbow salad no. 1 - The Vegan Eskimo

Rainbow salad no. 1 - The Vegan Eskimo

Blueberries, pecans and tomatoes are all native to the Americas, and makes the base of this colourful salad!

Serves 4 as side



  • 1/2 cucumber
  • 250g blueberries (8.8 oz)
  • 250g mixed colour cherry tomatoes (8.8 oz)
  • 1 handful pecan nuts
  • Fresh basil as desired


  • 2 tablespoon freshly squeezed lemon juice
  • 2 tablespoon good fruity olive oil
  • 1 tablespoon balsamico
  • 1 tablespoon agave syrup
  • Zest from 1 lemon (organic!)
  • Freshly ground black pepper to taste

What you will need

  • 1 strainer
  • Cutting board and knife
  • 1 small bowl
  • 1 measuring spoon
  • 1 grater


  1. Wash all the cherry tomatoes and blueberries using the strainer. Wash the cucumber. Let dry.
  2. Chop the ends off the cucumber, then chop into bigger half moon slices. Chop the tomatoes in half. Add in the blueberries whole.
  3. Sprinkle with a handful of pecans and add fresh basil as desired whole.
  4. Grate the zest of one lemon. Add to a small bowl. Add in the freshly squeezed lemon juice, the good olive oil, balsamico and agave syrup. Mix well. Add pepper to taste.
  5. Drizzle about half over the salad and mix. The rest can be added as desired on the side. Some people like it with less and some with more.

Enjoy !

 Rainbow salad no. 1 - The Vegan Eskimo

 Rainbow salad no. 1 - The Vegan Eskimo