Deseed and chop the bell peppers into thin strips.
Peel and deseed the large cucumber and chop into thin batons.
Slice off the two ends of the European cucumbers and chop into thin batons. No need to peel them.
Peel the carrots and chop into thin batons.
Peel the onion and finely slice it, separate the segments, so you get thin segments of onion.
Wash the rocket leaves or lettuce in several changes of water. Break the rocket into bite sized pieces. If using lettuce, chop it into bite sized pieces or shred it into thin strips.
In a very large bowl, add all the prepped vegetables, parsley and pomegranate.
Add 1/2 cup of the sour cream dip and toss gently until everything is well coated. Reserve some of the dip / dressing to drizzle over the top just before serving.
Once you have mixed the dressing, serve within 15 minutes to prevent the salad from becoming soggy.
You can prepare the dressing and keep in refrigerator for a day or two.
All vegetables for salad can be prepared and stored in a large bowl and covered with cling wrap, stored in refrigerator. Make sure you layer the heavy vegetables at the bottom and the delicate greens on the top, so they donu2019t get bruised.
Optional: Cooked beans of any kind can be added to give heft to the salad. You can also add croutons or baked tortilla chips to give the salad a fun crunch element.