Go Back

Rainbow Variety Salad

A quick and colorful salad that combines mixed greens, fresh vegetables, and a light vinaigrette, perfect for weeknights or picnics.
Print Recipe
Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: American, Healthy
Calories: 250
Ingredients Method Notes

Ingredients
  

Fresh Vegetables
  • 4 cups Mixed greens (spinach, arugula, romaine) A mix for variety in texture.
  • 1 cup Cherry tomatoes, halved Sweet and juicy.
  • 1 cup Cucumbers, sliced Cooling crunch.
  • 1 cup Bell peppers (assorted colors), thinly sliced For that classic rainbow look.
  • 1 cup Carrots, shredded Adds sweetness and crunch.
  • 1/2 cup Red onion, thinly sliced A little bite goes a long way.
  • 1/2 cup Radishes, thinly sliced Optional but pretty.
  • 1 medium Avocado, sliced Add just before serving to prevent browning.
Dressing
  • 2 tablespoons Olive oil, extra-virgin To enhance the salad flavor.
  • 2 tablespoons Balsamic vinegar Or lemon juice for a brighter note.
  • to taste Salt & pepper For seasoning.

Method
 

Preparation
  1. Wash and prepare all the vegetables. Dry your greens well so the dressing sticks.
  2. In a large bowl, combine the mixed greens, cherry tomatoes, cucumbers, bell peppers, carrots, red onions, and radishes.
  3. Drizzle olive oil and balsamic vinegar over the salad, and season with salt and pepper.
  4. Toss gently to combine using tongs or clean hands.
  5. Top with avocado slices just before serving.

Notes

If prepping ahead, keep the avocado separate until just before serving. Add protein like chickpeas or grilled chicken to make it a meal.