Rainbow Nourish Bowl with Creamy Herb Avocado Sauce

As summer gently approaches, I find myself craving vibrant, nutrient-rich meals — ones that leave me feeling energised and light. This bowl is just that: a colourful celebration of fresh produce, paired with a creamy herb-packed sauce that ties it all together. You can adjust the amounts to suit your preference — this is more of a guide than a rule.

INGREDIENTS

A handful of fresh salad mix
A few cauliflower florets, lightly steamed or raw
A few broccoli florets, lightly steamed or raw
½ avocado, sliced
1 small carrot, thinly sliced or grated
½ cucumber, sliced
A few cherry tomatoes, halved
2–3 radishes, thinly sliced
1 spring onion, finely chopped (for garnish)

For the Sauce
½ avocado
3 tablespoons Greek yoghurt
A few fresh mint leaves
A few basil leaves
A small sprig of parsley
A squeeze of lemon juice
A pinch of salt

METHOD

Prepare all vegetables by washing and chopping them into bite-sized pieces. Lightly steam the broccoli and cauliflower if you prefer them softer.

Blend together all sauce ingredients until smooth and creamy.

Layer the vegetables into a bowl.

Spoon the sauce over the top or serve on the side for dipping.

Finish with chopped spring onion for a little bite.

This bowl is an ideal base — feel free to add grains or a protein of your choice if you’re looking for something more filling.