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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!
AuthorKaitlin - The Garden Grazer
Prep Time:25 mins
Total Time:25 mins
CourseSalad
CuisineGluten-Free, Oil-Free Option, Vegan
Servings6 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)

Calories: 137 kcal | Carbohydrates: 12 g | Protein: 2 g | Fat: 10 g | Saturated Fat: 1 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 7 g | Potassium: 500 mg | Fiber: 4 g | Sugar: 5 g | Vitamin A: 3018 IU | Vitamin C: 69 mg | Calcium: 43 mg | Iron: 1 mg