Lunch: Rainbow Salad

The beauty of fresh vegetables is you can never go wrong when combining them together. Just toss them all in and add your favourite herbs for a hit of flavour. I always cook extra protein at dinner, so it’s ready in the fridge to throw on my salad for lunch the next day. I do this to make sure I’m getting enough sustenance to get through the day. Stick to what’s in season to save yourself some money, but aim for as many colours as you can for a variety of nutrients these veggies offer. Just don’t forget to rinse them beforehand.

train like sally fitzgibbons


1 corn cob, peeled

1 bunch English spinach, stalks removed

1 beetroot, grated

1 carrot, grated

1 red capsicum, seeds and pith removed, finely sliced

1 avocado, sliced

Fresh herbs, such as mint and chives, finely chopped


  1. Bring a medium-large saucepan of water to the boil. Place the corn in the water and cook on high heat until it boils (this will take around 4 minutes)
  2. Remove and run under cold water. When the corn is cooled, slice the kernels off the cob into strips
  3. Then, toss all of your ingredients together and serve. Serves 4

I find salads don’t need much dressing, but if you want to crank up the flavour, pick any one of these tasty combos. All you have to do is mix the ingredients in a bowl before adding it to your lunch.

Easy lemon dressing

Juice of 1/2 a lemon

2 tbsp olive oil

pinch of sea salt

Basic vinaigrette

2 tbsp olive oil

1 tbsp balsamic vinegar

1/2 tsp minced garlic

1/2 tsp brown sugar

1/2 tsp Dijon mustard

Chilli lime spritz

1/2 red chilli, finely sliced

1 tsp sugar

2 tbsp water

juice of 1 lime