Rainbow salad is a name that I coined for this salad as it has so many colours. I tried it for the first time when I had some very dear friends over for lunch. They enjoyed the salad so much that I was indeed surprised. I do not normally see Indians enjoying salads unless it is in the traditional form of raita. Tastes are changing, I’m glad to see. But there was high praise heaped upon this recipe. So it was not just changing tastes, but something special in the recipe itself!

Ingredients
1 red bell pepper (Shimla mirch, kodamilagai), chopped fine
1 yellow bell pepper (Shimla mirch, kodamilagai), chopped fine
1 green bell pepper (Shimla mirch, kodamilagai), chopped fine
1 medium sized carrot, chopped fine
2 medium sized tomatoes, chopped fine
2 tbsp sunflower seeds
1 tsp date paste
1 tbsp raisins, chopped
Juice of 1 lime
Salt to taste
Method
Transfer all the chopped vegetables into a bowl
Add date paste and raisins
Add lime juice and salt
Toss well
Roast the sunflower seeds and garnish the salad
Enjoy!