Classic Rainbow Salad


Ingredients: 300g mixed salad leaves, 100g cucumber, 150g avocado, 150g cherry tomato, 100g pitted black olive, 200g shredded cheese (may use diced instant tofu instead)

Seasonings: juice of ½ lemon, 1 tbsp. olive oil, 1 tbsp. honey, 1 tsp. Japanese soy sauce, a pinch of sea salt


  1. Cut black olive, avocado and cucumber separately into small cubes.
  2. Rub cucumbers with salt and leave for 10 minutes. Squeeze out excess water.
  3. Mix seasonings in a big bowl. (Can be adjusted to personal taste).
  4. Add all the ingredients into the dressing and toss well before serve.


  1. The dressing should be added right before serve.


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