Rainbow salad no. 1 - The Vegan Eskimo

Rainbow salad no. 1 - The Vegan Eskimo

Don’t want to cook? Too overheated and dizzy from the summer heat? Don't want hot food? Well here you go, a colourful springy and summery side dish (which of course can be devoured as a lunch or main for 2 or 1).

This summer I’m gonna focus a lot on healthy, easy and very colourful salads. What I usually do is use 1 typical main salad ingredient, here fx the tomato and cucumber, but always add one fruity ingredient and one kind of nut or seed, and a special dressing that pairs well with it ! So if you’re just a bit like me and just loathe the summer heat and need something cooling and fresh, this is it !

 Like salads in general? Then check out these

Serves 4 as side dish



  • 1 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 grind 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 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

Rainbow salad no. 1 - The Vegan Eskimo