Iced vegetables

Add a range of salads to the meal table.

Iced vegetables


Serves 6

½ cup finely chopped tomatoes
1 cup finely chopped cucumber
1 cup finely chopped celery
2 cups finely chopped red or green capsicums
½ cup pomegranate seeds
1 cup sweet roast capsicum salsa
1-2 cups iced water
8 ice blocks set with mint
4-6 mint sprigs


Combine vegetables, salsa and 1 cup water.
Pour into long glasses, stir in more water if required.
Top with ice blocks and mint sprigs.

For more salad ideas go to the Resources section, and download the Salad selections poster.

Nutrition Information Panel

Per Serving [6 Serves]
Energy 233kj
Protein 2.3g
Total fat 0.5g
- saturated fat LESS THAN 1g
Carbohydrates 8.0g
- sugars 6.9g
Fibre 5.2g
Sodium 216mg

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