This rainbow salad is a feast for the eyes and the taste buds. It’s packed with colorful and crunchy veggies that you can customize according to the season and your preference. You can make it ahead of time and bring it to parties or gatherings, or enjoy it as a light and refreshing meal. The creamy dill dressing adds a delicious touch of tanginess and freshness to the salad. It’s vegan-friendly and easy to whip up in a bowl.
Ingredients for Rainbow Salad
To make this salad, you’ll need six to eight different vegetables of various colors. You can use any veggies that are fresh, raw, and crunchy, or lightly blanch some of them if you prefer. Here are some ideas for each color:
- Red: tomatoes, radishes, bell peppers, beets (raw or cooked)
- Orange: carrots, orange bell peppers, kumquats
- Yellow: yellow bell peppers, corn, yellow wax beans
- Green: lettuce, spinach, arugula, cucumber, snap peas, asparagus, avocado, herbs
- Blue/Purple: red cabbage, purple carrots, purple cauliflower, blueberries
- White: fennel bulb, jicama, daikon radish, onion
You’ll also need some salad greens to make a base for your rainbow salad. You can use any greens you like, such as:
- romaine lettuce
- spring mix
- baby spinach
- butter lettuce
- kale
- watercress
Ingredients for Dill Dressing
To make the dill dressing, you’ll need:
- vegan mayonnaise (or regular mayonnaise if not vegan)
- unsweetened plant-based yogurt (or regular yogurt if not vegan)
- fresh dill
- fresh parsley
- garlic
- lemon juice
- salt and pepper
How to Make Rainbow Salad with Dill Dressing
To make this salad, follow these simple steps:
- Prep your veggies. Wash and chop them into bite-sized pieces. Grate or shred some of them if you like. You can also use a mandoline or a food processor to slice them thinly.
- Arrange your salad. Start with a large platter or bowl and spread the salad greens evenly over it. Then create rows of different colored veggies over the greens, forming a rainbow pattern.
- Make your dressing. In a small bowl, whisk together the mayonnaise, yogurt, dill, parsley, garlic, lemon juice, salt and pepper until well combined. Taste and adjust seasoning if needed.
- Serve or store. You can serve the salad right away or cover it with plastic wrap and refrigerate it for up to 8 hours before serving. Keep the dressing in a separate container in the fridge until ready to use. Drizzle the dressing over the salad or serve it on the side.
Enjoy your rainbow salad with dill dressing! It’s a healthy and delicious way to eat more veggies and brighten up your day!
