Radish, broccoli and beetroot salad

Add a range of colourful salads to the meal table.

Radish, broccoli and beetroot salad

Ingredients

Serves 4

1 bunch red radishes, sliced into wedges
½ red capsicum sliced
2 small beetroot, cooked, peeled and sliced
3 cups broccoli florets, blanched
¼ vinaigrette
1 Tbsp sunflower seeds, optional

Method

Place radish, capsicum and broccoli in a bowl.
Drizzle with vinaigrette.
Sprinkle with sunflower seeds.

Variation: replace capsicum with tomato slices.

To blanch broccoli: Place florets in rapidly boiling water for 1-2 minutes. Remove and cool in iced water or cool under cold running water. Drain well.

Nutrition Information Panel

Per Serving [4 Serves]
Energy 234kj
Protein 4g
Total fat 1.1g
- saturated fat 0.2g
Carbohydrates 5.7g
- sugars 5.7g
Fibre 3.9g
Sodium 92mg

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