Description
A vibrant, nutritious salad with colorful veggies like red cabbage, tomatoes, bell peppers, and greens, tossed in a lemon-olive oil dressing. This bowl is packed with antioxidants, flavor, and joy.
Ingredients
1 cup chopped red cabbage
1 cup halved cherry tomatoes
1 yellow bell pepper, sliced
1/2 cup shredded carrots
1 avocado, diced
1 cup cucumber slices
1/2 cup cooked chickpeas
2 cups mixed greens (spinach, arugula, or kale)
1/4 cup red onion, thinly sliced
2 tbsp olive oil
Juice of 1 lemon
Salt and black pepper to taste
Optional: crumbled feta, hemp seeds, or chopped nuts
Instructions
1. Wash and dry all vegetables.
2. Chop veggies in varied shapes for texture.
3. Shake olive oil, lemon juice, salt, and pepper in a jar to make dressing.
4. Place greens in a large bowl and layer colorful veggies clockwise.
5. Drizzle dressing and toss gently.
6. Top with feta, seeds, or nuts.
7. Serve immediately or chill for 10 minutes.
Notes
Sub chickpeas with edamame or lentils.
Use apple cider vinegar instead of lemon juice.
Add grilled tofu or boiled eggs for extra protein.
Store dressing separately to keep salad crisp.
Use sturdy greens like kale or romaine for better storage.
- Prep Time: 10 mins
- Cook Time: 0 mins
- Category: Salad
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 220
- Sugar: 6g
- Sodium: 220mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 7g
- Protein: 6g
- Cholesterol: 0mg
Keywords: rainbow salad, colorful salad, healthy salad, vegan salad