Want to make sure you're getting in all your nutrients every day? Eat the rainbow. But that can be a lot of colors to squeeze into your daily eating. A shortcut? Eat rainbow carrots! And try them in this colorful carrot and mushroom salad. The carrots offer a load of vitamin C and vitamin A plus all the antioxidant colors of the rainbow, and a dose of immune-boosting vitamin D thanks to the mushrooms.

Ingredients

Serves 2–4

12 ounces (350g) thinly sliced rainbow baby carrots

2–3 portobello mushrooms/2 cups sliced button nose mushrooms (or anything mushroom of preference).

4 tablespoons (60ml) white balsamic vinegar

3 tablespoons (45ml) olive oil 

2 scallions, sliced

Fresh herbs (basil, chives, dill, coriander)

salt and pepper

Recipe

Finely slice the carrots and place them in a bowl with the white balsamic vinegar and a little salt and pepper and let them soak for 15 to 30 minutes.

Add 2 tbsp of the olive oil along with the scallions (keep a few to the side to garnish) and toss. Let them infuse while preparing the mushrooms.

Cut the mushrooms into slices, add 1 tablespoon of the olive oil to a hot pan, add the mushrooms and sear/sautée until browned on the sides. Add the carrots and the balsamic vinegar marinade directly to the pan and continue to sautée for a few minutes to infuse the flavours. Add more salt and pepper according to to your liking.

Add a lot of fresh herbs, diced and whole, and a garnish of fresh, sliced scallions right before serving. This rainbow carrot mushroom salad can be served warmed or cold!