Rainbow Salad no. 3 - The Vegan Eskimo

Rainbow Salad no. 3 - The Vegan Eskimo

This salad can be eaten all year, but the radishes are extra good in spring, which is why its called a spring salad!

Serves 4 as side


  • 250g yellow and orange cherry tomatoes (8.8 oz)
  • 70g fresh spinach (2.5 oz)
  • ½ cucumber
  • ½ red onion
  • 1 handful radishes
  • 1 handful raspberries
  • 1 handful goji berries
  • 1 handful almonds
  • Freshly cut chives as desired


  • 2 tablespoons freshly squeezed lime juice
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon fruity olive oil
  • 1 tablespoon elderflower sirup
  • Zest of 1 lime
  • Salt and pepper to taste

 What you will need

  • Cutting board and knife
  • 1 wide salad bowl
  • 1 small bowl for dressing
  • Measuring spoons
  • 1 grater



  1. Wash all veggies. Lay a bed of spinach and decorate on top as pictured or as you like it.
  2. Chop the cherry tomato in half and add. Chop the cucumber in round slices and add.
  3. Peel and very thinly slice the red onion. Chop the ends of the radishes and thinly slice. Add to the dish with the whole raspberries.
  4. Sprinkle with the goji berries and almonds, top with chive stalks.
  5. Whisk all dressing ingredients together in a bowl and drizzle half of it over the salad. Leave the rest and add as you please, some like more or less dressing.

 Enjoy !

Rainbow Salad no. 3 - The Vegan Eskimo