Watercress rainbow salad

Quick, delicious and nutritious, this Watercress Rainbow Salad is just what you need to get back on track after a weekend of over indulgence or as a weekday lunch when you’re on the go. 

Its list of simple ingredients offer all you need to fuel up; lentils offer protein and fibre, avocado and olive oil offer healthy fats. Parsley has anti-inflammatory properties and is rich in antioxidants, while watercress, carrots and peppers and packed with vitamins and nutrients.

Serves: 4                    Preparation Time: 15 minutes


You’ll need:

  • 2 vacuum packed cooked beetroot
  • 1 yellow pepper
  • 2 medium carrots
  • 1 tin of green lentils (400g)
  • 85g (1 bag) watercress
  • 50g feta cheese
  • 1 pomegranate
  • 2 tbsp fresh parsley
  • 1 avocado

For the dressing

  • 2 tbsp apple cider vinegar
  • 1 tbsp honey
  • 3 tbsp olive oil
  • Pinch of salt


  1. Slice the beetroot and yellow pepper into fine matchsticks and grate the carrot. Drain the tin of lentils and combine with the vegetables in a large salad bowl
  2. Prepare the dressing by whisking together the apple cider vinegar, olive oil, honey and salt together in a bowl.
  3. Pour the dressing into the bowl of sliced vegetables and lentils and toss so all ingredients are coated in the dressing.
  4. Gently toss the watercress through the salad.
  5. Crumble over the feta cheese followed by the parsley.
  6. Cut the avocado in half, twist and remove the stone. Cut into slices and arrange on top of the salad.
  7. Cut the pomegranate in half and tap the back with a wooden spoon while holding it over the bowl to release the seeds, sprinkle on top to finish the salad.

Recipe courtesy of

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Rachel - Silversurfers Assistant Editor

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