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Healthy Rainbow Chopped Salad
This Healthy Rainbow Chopped Salad recipe is bright, crunchy, and tossed with creamy avocado dressing. Eat the rainbow, and get your daily dose of raw vegetables!
Prep Time
15
minutes
mins
Total Time
15
minutes
mins
Course:
Salad
Cuisine:
American
Servings:
4
Calories:
321
kcal
Author:
Sommer Collier
Ingredients
For the Salad:
8-10
red radishes,
chopped
1
orange bell pepper,
seeded and chopped
1/2
pint
yellow cherry tomatoes,
quartered
2
small zucchini,
chopped
1/4
small red cabbage,
chopped
1
head
romaine lettuce,
chopped
For the Avocado Chimichurri Vinaigrette:
1
soft avocado,
peeled and pitted
1/2
cup
chopped fresh parsley
1
tablespoons
chopped fresh oregano
2-3
cloves
garlic,
minced
1/4
cup
avocado oil
or olive oil
2
tablespoons
honey
2
tablespoons
white wine vinegar
1/4
cup
water,
plus more as needed
1/2
teaspoon
salt
1/4-1/2
teaspoon
crushed red pepper
US Customary
-
Metric
Instructions
Place all the vinaigrette ingredients in a food processor or blender. Puree until smooth. Taste and salt as needed.
Chop all vegetables and toss together in a large bowl. (Or you can lay them out in rainbow rows until just before serving.)
Once ready to serve, pour the dressing over the salad and toss.
Nutrition
Serving:
1.5
cups
|
Calories:
321
kcal
|
Carbohydrates:
30
g
|
Protein:
6
g
|
Fat:
22
g
|
Saturated Fat:
2
g
|
Cholesterol:
0
mg
|
Sodium:
355
mg
|
Potassium:
1304
mg
|
Fiber:
10
g
|
Sugar:
16
g
|
Vitamin A:
16105
IU
|
Vitamin C:
113.7
mg
|
Calcium:
137
mg
|
Iron:
3.9
mg