recipe by Saskia Gregson-Williams

Other than green smoothies there is nothing  that makes me feel healthier and happier than eating a rainbow of foods. Packing in as many colours as possible in my salad bowls immediately brightens my mood.  This bowl of rainbow goodness, is my idea of the ultimate salad, full of all my favourite veggies. Creamy cubes of avocado, raw diced asparagus, crunchy zuchinni pieces, roasted sweet potato, cherry tomatoes, spicy rocket, fennel, sprouts, sweet pomegranate seeds and toasted pine nuts with an awesome thick and creamy -tangy almond butter dressing. This salad is dreamy, so easy to make, it’s my lunch staple, but also satisfying for a slightly lighter dinner.

The salad dressing, almost steals the show (almost)  not only is it incredibly moorish but it is good for you, too. Made with almond butter, this dressing is full of nutty proteins and omegas. Im obsessed, and make it daily over salads, raw zuchinni fettucini, avocado and pomegranate salsa, and every other combination you can dream about! Although there are quite a few ingredients in this salad, it literally takes five minutes to prepare.  It keeps really well in the fridge too, so if your out and about during the week, or want to take it in for your work lunch you can make a big batch at the beginning of the week which will last you a few days!

Hope you love eating the rainbow as much as I do! Remember to share all your awesome recreations to instagram and twitter by hashtagging #hipandhealthy, and let us know how you get on!



(Serves 2)

1 avocado, cubed

1 sweet potato

1/2 cup cherry tomatoes, halved

a few stalks of asparagus, diced

1 zuchinni chopped

a handful of chopped fennel

1/4 cup pomegranate seeds

2 tbsp of pinenuts, toasted

2 handfuls of rocket

Preheat the oven to 200 degrees celcius. Peal and cube the sweet potato, drizzle with olive oil and a pinch of cinnamon, roast  for 20-30 minutes until soft.  Mean while prepare all the other vegetables (as above). Place the rocket down first and layer the other veggies on top. Drizzle with dressing.

Sweet & Tangy Almond butter dressing:

1 tbsp almond butter

juice of 1-2 lemons

2 tbsp water

4 tbsp extra virgin olive oil

Method: Simply mix together and stir well.