Rainbow Veggie Salad
I love salad season when there are so many delicious fresh veggies to choose from! This colorful veggie salad is such a great way to eat the rainbow and has a fantastic lemon maple vinaigrette. I love eating lots of fresh fruits and veggies because they are packed with phytonutrients and are a great source of prebiotic fiber which supports a healthy microbiome. This salad is so tangy, crisp, and full of delicious flavors! It may definitely become a new favorite!
Why you will love this salad
- It has a variety of veggies that will nourish and support health and wellness(The best way to eat the rainbow.)
- It had soft and crunchy texture making it a fun experience to eat and defnitely not boring!
- The lemon maple vinaigrette is seriously the perfect dressing for this salad and is so flavorful.
- This recipe makes quite a few servings which is great for sharing or meal prepping.
- You can add your favorite protein of choice to make this more of a complete meal.
- It is visually stunning and would make a great salad to bring to a family get together.
What you will need
Greens Mix – I love to use a arugula and spinach mix because I love the slight bitterness from the arugula but you can do a spring mix too!
Carrots – They are packed with beta carotenes and nutrients that support glowing skin from the inside out!
Watermelon Radishes – I absolutely love these radishes and am obsessed with the their gorgeous pink color. If you can’t find watermelon radishes at your local health food store then you can substitute with daikon or red radishes.
Purple Cabbage – Purple foods are high in antioxidants such as anthocyanins which gives them their purple pigment.
Cucumber Slices – I love cucumbers in salads because they add a fun texture and are so hydrating!
Avocado – If you haven’t tried avocado in your salads then you’re missing out! Avocados are rich in healthy fats and fiber. They make the salad more filling and also add a creamy texture.
Pistachios – Instead of croutons, I always add some type of nut to my salad to get the crunch factor. Pistachios are one of my favorites and they pair perfectly in this salad.
Dairy Free Feta Cheese – This adds a nice tanginess to the salad which is fun and balances the flavors.
For the Lemon Maple Vinaigrette
Lemon Juice – Lemon in salads dressings I think yes!
Maple Syrup – This is what we will use to sweeten the vinaigrette to balance the flavors.
Olive Oil – This is the base of the dressing and you could also use avocado oil.
Apple Cider Vinegar – This is the vinegar we will use and it is so good for digestion.
Dijon Mustard – This adds such a great flavor and I love using it in dressings
Salt – All you need is a pinch!
How to make the colorful veggie salad
Slice and Chop the Veggies
First, carefully cut and slice the purple cabbage, watermelon radish, cucumber, carrots, and avocado. (If you have a mandolin that can work well for getting thinner slices of veggies.) Then In a large salad bowl, add the greens mix along with all the sliced veggies except for the avocado.
Make the Lemon Maple Vinaigrette
Make the lemon maple vinaigrette by adding the olive or avocado oil, apple cider vinegar, maple syrup, lemon juice, Dijon mustard, and salt to a small blender. Blend on high for one minute so all the ingredients are emulsified.(If you don’t have a small blender. You can whisk the ingredients together.)
Top the Salad and Add the Vinaigrette
Drizzle the vinaigrette over the salad and then mix the salad ingredients until everything is coated evenly with the dressing. Then top the salad with the avocado slices and dairy free feta cheese crumbles. Enjoy the salad right away or save in the fridge for up to 3 days.
Other salad recipe you will enjoy
Colorful Veggie Salad
Equipment
- Small blender or whisk
Ingredients
- 6 cups Greens(I used a spinach-arugula mix)
- 1 cup watermelon radish slices(or red radish)
- 1 cup purple cabbage
- 1 avocado(sliced)
- 1 cup cucumber slices
- 1 cup sliced carrots
- 1 cup pistachios
- 1/2 cup dairy free feta cheese
For the Lemon Maple Vinaigrette Dressing
- Juice of 1 lemon
- 1/4 cup maple syrup
- 1/2 cup olive or avocado oil
- 1/3 cup apple cider vinegar
- 2 tsp dijon mustard
- 1/4 tsp salt
Instructions
- Carefully cut and slice the purple cabbage, watermelon radish, cucumber, carrots, and avocado.
- In a large bowl, add the greens mix along with all the sliced veggies.
- Make the lemon maple vinaigrette by adding the olive or avocado oil, apple cider vinegar, maple syrup, lemon juice, Dijon mustard, and salt to a small blender.
- Blend on high for one minute so all the ingredients are emulsified.(If you don't have a small blender. You can whisk the ingredients together.)
- Drizzle the vinaigrette over the salad and then mix the salad ingredients until everything is coated evenly.
- Top the salad with the avocado slice and dairy free feta cheese.
- Enjoy the salad right away or save in the fridge for up to 3 days.
Did you make this recipe? I would love to see your creations! Don’t forget to tag @colorful_superfoodie on Instagram and I’ll re-share!
Leave a Reply