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    Home » Recipes » Salad

    Rainbow Chopped Salad with Creamy Avocado Dressing

    Mar 22, 2014 by Kaitlin

    A vegan Rainbow Chopped Salad filled with bright colors and plant-based nutrients. It's tossed in a creamy avocado basil dressing, or you can simply use your own favorite dressing. (Gluten-free with an oil-free option.)

    Vegan rainbow chopped salad on a white plate with avocado dressing

    This rainbow chopped salad is so fresh, colorful, and filled with healthy plant-based nutrients!

    We combine bright veggies with crisp lettuce. Then tossed it with a creamy avocado dressing.

    Plus it's quick and simple to prepare!

    It works great as a side dish, lunch, light dinner, or for meal prep or gatherings.

    Fresh vegetables diced on a white plate

    Ingredients for Rainbow Salad

    For the salad portion you will toss together in a large bowl:

    • Romaine lettuce: Or you can use another leafy green of choice, but I like the crisp, fresh taste of romaine in this salad.
    • Red cabbage
    • Cherry tomatoes or grape tomatoes: I use these because they are sweet and flavorful, but you can use roma tomatoes or other garden tomato if desired.
    • Cucumber: I use hothouse/English cucumbers, but you can use regular garden cucumbers if desired.
    • Carrot
    • Yellow bell pepper
    Preparing the creamy avocado basil dressing in a small blender

    Ingredients for Avocado Dressing

    For the creamy dressing you will blend in a small blender or food processor:

    • Avocado
    • Lemon juice: You will need about one lemon for this recipe. Lime juice could also work.
    • Fresh basil: Or switch it up with other herbs like fresh chives, cilantro, parsley, etc.
    • Fresh garlic cloves: You can use one or two depending on how much you like garlic.
    • Agave: Or another sweetener of choice like maple syrup.
    • Olive oil: Use a high quality extra-virgin olive oil or your own favorite vegetable oil. (For an oil-free version, simply omit this and replace with water to thin to your desired consistency.)
    • White wine vinegar: Or substitute apple cider vinegar.
    • Salt and water: You can also include black pepper to taste if desired.

    Tip: The dressing is also a great vegetable dip! Simply add less water to create a thicker consistency.

    Dressing being poured on a rainbow chopped salad

    Customizing

    Protein: Stir in white beans, black beans, quinoa, or garbanzo beans (chickpeas) for added protein and fiber. Or you can top it with nuts and seeds like almonds, peanuts, or pumpkin seeds for crunch and texture.

    Veggies: You can also add other vegetables to your bowl like cooked sweet corn, sprouts, fresh herbs, red onion, green onion, red pepper, sugar snap peas, broccoli, spinach, radish, etc. Or you could add warm toppings like roasted cauliflower and sweet potato!

    Dressing: Use your own favorite salad dressing instead of the one listed. Toss it with a balsamic vinaigrette, vegan ranch dressing, hummus dressing, or this Creamy Cilantro-Lime Dressing.

    Serving

    Make ahead: Feel free to make the dressing in advance and toss with the salad right before serving. (We find the dressing gets even better as it sits in the fridge after the flavors combine.)

    Storing

    Store dressing and salad in separate airtight containers in the fridge to help keep it fresh and crisp. We find it keeps for about 3-4 days.

    Colorful vegetables on a white plate in the shape of a rainbow

    For more inspiration, also browse all vegan salad recipes.

    Vegan rainbow chopped salad on a white plate with avocado dressing

    Rainbow Chopped Salad with Creamy Avocado Dressing

    A vibrant salad filled with beautiful colors & plant-based nutrients. Then tossed in a creamy avocado basil dressing!
    5 from 2 votes
    Print Recipe Pin Recipe Comment
    Prep Time: 25 minutes
    Total Time: 25 minutes
    Author: Kaitlin - The Garden Grazer
    Course: Salad
    Cuisine: Gluten-Free, Oil-Free Option, Vegan
    Servings: 6 side servings

    Ingredients

    • 1 large head romaine
    • 2 cups red cabbage (about 1/2 small head)
    • 8 oz. cherry/grape tomatoes
    • 1 cucumber
    • 1-2 medium carrots
    • 1 yellow bell pepper

    For the creamy avocado dressing:

    • 1 avocado (peeled and pitted)
    • 3 Tbsp. fresh lemon juice (about 1 lemon)
    • 2/3 cup lightly packed fresh basil
    • 1-2 cloves garlic
    • 2 Tbsp. white wine vinegar (or apple cider vinegar)
    • 2 Tbsp. olive oil (omit for oil-free)
    • 1 tsp. agave (or sweetener or choice)
    • 3 Tbsp. water (to thin)
    • 1/8 tsp. salt

    Instructions

    • Make the dressing: Place all ingredients in a blender or food processor and blend until smooth. (Add more/less water as needed to thin to desired texture.) Adjust flavors if necessary or add more salt to taste. Place in fridge to let flavors combine while you make the salad.
    • Chop romaine and all salad vegetables and place in a large bowl.
    • Pour dressing over top and toss well to combine. (Or store dressing & salad separately to better keep it fresh and crisp.)

    Notes

    Other additions: Garbanzo beans, sweet corn, sprouts, fresh herbs, sugar snap peas, etc.

    Nutrition Per Serving (Estimate)

    Nutrition Facts
    Rainbow Chopped Salad with Creamy Avocado Dressing
    Amount per Serving
    Calories
    137
    % Daily Value*
    Fat
     
    10
    g
    15
    %
    Saturated Fat
     
    1
    g
    6
    %
    Polyunsaturated Fat
     
    1
    g
    Monounsaturated Fat
     
    7
    g
    Potassium
     
    500
    mg
    14
    %
    Carbohydrates
     
    12
    g
    4
    %
    Fiber
     
    4
    g
    17
    %
    Sugar
     
    5
    g
    6
    %
    Protein
     
    2
    g
    4
    %
    Vitamin A
     
    3018
    IU
    60
    %
    Vitamin C
     
    69
    mg
    84
    %
    Calcium
     
    43
    mg
    4
    %
    Iron
     
    1
    mg
    6
    %
    * Percent Daily Values are based on a 2000 calorie diet.
    Did you make this recipe?Leave a star rating or comment below!

    If you are enjoying this vegan rainbow chopped salad recipe, also check out:

    • Southwestern Chopped Salad with Creamy Cilantro Lime Dressing
    • Strawberry Spinach Salad with Tomato-Balsamic Vinaigrette
    • Vegan Greek Farro Salad

    Follow The Garden Grazer on Instagram, Pinterest, or Facebook for more updates and inspiration.

    More Vegan Salad Recipes

    • Roasted Chickpea Salad with Hummus
    • Asian Kale & Tofu Salad with Peanut Dressing
    • Quinoa Chickpea Salad with Dill Dressing
    • Three Bean Salad with Vinegar Dressing (Oil-Free)

    Reader Interactions

    Comments

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      Recipe Rating:




    1. Teresa Bailey

      October 27, 2015 at 6:29 am

      You need to buy your avocados from a Mexican grocer. They have a continuous supply of really ripe and ready to eat avocados. If your avocado is properly ripe, the pit just slides out without using any implements at all.

      Reply
      • Kaitlin | The Garden Grazer

        October 31, 2015 at 10:03 pm

        Interesting! Thanks for sharing.

        Reply
    2. Anonymous

      March 22, 2014 at 8:41 pm

      This looks so good! I haven't tried your dressings yet, but I'm excited to do so! Love how colourful this dish is with the veggies you picked! Makes me happy too!

      Reply
      • Kaitlin | The Garden Grazer

        March 23, 2014 at 1:17 pm

        Thank you, hope you enjoy!

        Reply

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    Hi, I'm Kaitlin!
    I share vegan recipes that are easy & healthy. (Mostly whole food plant-based, oil-free, & gluten-free.) About Me →

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