Rainbow Detox Salad with Green Goddess Dressing

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15 minutes

Cooking Time

40 minutes


4 servings

Good For


Gazpacho provides a fantastic amount of vitamin C from the variety of vegetables and is a great support for the immune system.

The vegetables and herbs provide great sources of fibre which is extremely important for your digestive system and immune health - 70% of your immune system resides in your gut afterall.

Adding chopped eggs is a great addition to this soup, adding lean protein, healthy fats and zinc which are also vital for a healthy immune system.


  • 6 large ripe tomatoes (about 2 pounds)
  • 1 large cucumber
  • 2 red or yellow bell pepper
  • 4 spring onions or 1/2 red onion
  • 2 large cloves garlic
  • ½ cup olive oil
  • Juice of 1-2 lemons
  • 1 handful basil and/or parsley
  • 1 jalapeno chili, stemmed (optional)
  • Pinch of salt and pepper
  • 4 eggs, boiled

For the Salad:

  • ¼ red cabbage, cored and very finely sliced
  • ½ red onion, very finely sliced
  • 2 medium carrots, peeled and grated
  • 2 small or 1 large beetroot, peeled and grated
  • 8 stems of tenderstem broccoli, trimmed and flash-blanched for 2 minutes
  • Handful chopped walnuts, ideally soaked and activated beforehand

For the Dressing:

  • Juice of half a lemon
  • 2 spring onions
  • Half a clove of garlic
  • Handful fresh coriander and parsley
  • 100ml extra virgin olive oil
  • 2 tsp cider vinegar
  • 2 tsp tahini
  • ¼ avocado
  • ½ tsp honey
  • Good grind of sea salt


  1. Top and tail the cucumber and cut into quarters, removing the seeds. Put in a blender
  2. Cover the tomatoes in boiling water for 30 seconds. Pour off water and peel away the skins. Cut into quarters, removing the seeds. Add to the blender
  3. Core and cut the peppers into quarters before placing them on a tray skin side up and grilling for 1-2 minutes until skins are charred. Peel away the skins and place the peppers into the blender
  4. Coarsely chop the spring onions and garlic and add to the blender with the cucumber, tomatoes and peppers
  5. Add the olive oil, lemon juice, fresh herbs, chilli (if using) and salt and pepper. Blend until smooth or slightly chunky – either way is delicious.
  6. Serve into bowls, crumbling an egg onto each bowl for extra protein
  1. Prepare all of the salad ingredients, and combine together in a bowl.
  2. Blend all of the dressing ingredients together using a jug or stick blender, until really smooth.
  3. Drizzle the dressing over the salad and enjoy!



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