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5 from 2 votes

Rainbow Chopped Salad with Creamy Avocado Dressing

This beautiful Rainbow Chopped Salad is both a color-burst and nutrient-burst! All tossed with a creamy avocado lemon-basil dressing.
Author: Kaitlin - The Garden Grazer
Prep Time25 minutes
Total Time25 minutes
Course: Salad
Cuisine: Gluten-Free, Oil-Free Option, Vegan
Servings: 6 side servings


  • 1 large head romaine
  • 1/2 small head red cabbage
  • 8 oz. cherry tomatoes
  • 1 english cucumber
  • 2 carrots
  • 1 yellow bell pepper
  • Optional: garbanzo beans, sweet corn, sprouts, fresh herbs, etc.

For the creamy avocado dressing:

  • 1 avocado
  • Juice from 1 lemon (more to taste)
  • 2/3 cup lightly packed fresh basil
  • 1-2 cloves garlic
  • 1 tsp. agave
  • 2 Tbsp. olive oil (omit for oil-free)
  • 3 Tbsp. water
  • 2 Tbsp. white wine vinegar
  • 1/4 tsp. salt


  • Make the dressing: place all ingredients in a blender or food processor and blend until smooth. Taste and adjust flavors if necessary. Place in fridge to let flavors mingle while you make the salad.
  • Chop all salad vegetables and place in a large bowl.
  • Pour dressing over top and toss well to combine. (Or keep dressing + salad stored separately to extend usability.)


Calories: 153kcal | Carbohydrates: 16g | Protein: 3g | Fat: 10g | Saturated Fat: 1g | Potassium: 616mg | Fiber: 5g | Sugar: 6g | Vitamin A: 5070IU | Vitamin C: 91.7mg | Calcium: 62mg | Iron: 1.4mg