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Fresh Summer Eat The Rainbow Bowls

Fresh Summer Eat The Rainbow Bowls

This salad is BURSTING with color and flavor that will surely make your day the BEST EVER


  • 3 Tbsp avocado or olive oil, divided
  • 2 Tbsp low-sugar balsamic vinegar
  • 1 medium ripe avocado, sliced
  • 1/2 cup cherry tomatoes, cut into halves
  • 1 small organic carrot, shredded
  • 1 small fresh beet, shredded
  • 1/2 small red onion, finely sliced
  • 3 Tbsp watercress
  • 2 large free range eggs 
  • 3 cups organic baby lettuce greens


Heat 1 Tbsp of oil in a large skillet over medium-high heat, and fry the eggs and cook to your liking.

Divide the lettuce between 2 bowls. Add carrots, beetroot, tomatoes, avocado and onion.

Place one egg in the middle of  each bowl.

Drizzle with oil and add 1 Tbsp of balsamic vinegar to each bowl.

Season with sea salt and pepper to your taste, then gently toss to combine.

Garnish with watercress.




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