The everyday rainbow salad
A generous mix of crisp vegetables with olive oil and lemon. Colourful, simple and easy to make your own.
AI-generated food image for illustration. Presentation may differ from the recipe.
Ingredients
Suggested kitchen quantities. See the source note.
In the kitchen
- 1
Wash the vegetables well. Peel the celeriac, kohlrabi, carrot and beetroot as needed.
- 2
Finely grate or chop the firm vegetables. Thinly slice the greens and cauliflower.
- 3
Toss with olive oil and lemon juice. Taste before adding any salt. Serve as a vegetable side with the rest of your meal.
Contains celery. For the blood-pressure collection, keep added salt low. This salad is a vegetable component, not a complete meal or a treatment.
Shared with care.
Credited clearly.
The original post lists ingredients but gives no quantities or preparation method. Quantities, servings, time and instructions below are an untested editorial kitchen adaptation.
Original ingredients, translated: Chard, celeriac, cabbage, kohlrabi, carrot, beetroot, cauliflower, lettuce, olive oil, lemon and Himalayan salt.
View the original community post Post accessed 26 October 2026. Facebook membership may be required.