Inspired living

Farmer's Salad Recipe

Farmer's Salad Recipe

Credit: Danielle Minnebo

A farmer’s salad is basically a salad that showcases all the wonderful vegetables in season. It’s very simple to put together, looks very colourful on a serving platter and is a beautiful dish to enjoy for lunch. Feel free to replace any of the vegetables I have used with others that are in season and abundant at your local farmer’s market.

Serves: 4



  • Dressing
  • Juice 1 lemon
  • 1 tsp Dijon mustard
  • 4 tbsp extra-virgin olive oil
  • 2 tbsp honey
  • Pinch salt & pepper

  • 8 chat potatoes, boiled & cooled
  • 8 baby carrots, boiled & cooled
  • 3 baby beetroots, boiled & cooled
  • 6 whole radishes, thinly sliced
  • ½ red onion, thinly sliced
  • ½ cup fresh flat-leaf parsley
  • 2 hard-boiled eggs, peeled & cut into quarters
  1. Add all ingredients for salad dressing to jar, shake well until combined and set aside.
  2. Cut chat potatoes, baby carrots and baby beetroots in half or quarters if large. Scatter over large white platter, along with sliced radish, red onion, flat-leaf parsley and hard-boiled egg.
  3. Dress salad just before serving.


Danielle Minnebo

Danielle is a university-qualified nutritionist, a passionate home cook and founder of Food to Nourish. Danielle’s love affair with cooking started at a very young age in the kitchen where she was taught to cook by her mother. Danielle is passionate about helping people form a better understanding of nutrition and a healthier relationship with the food they eat. In fact, she’s on a mission to help spread the real food message to as many people as possible. Throughout her work as a nutritionist, Danielle’s basic principles have always come back to how we cook and prepare our food. She believes it really is as simple as combining wholefood ingredients in the right way to create tasty dishes that are nutrient-dense and full of flavour.