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Rainbow Salad

A vibrant, nutrient-packed salad filled with colorful fresh vegetables and tossed in a bright honey-lime dressing.
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Prep Time 20 minutes
Total Time 20 minutes
Servings: 6 servings
Course: Salad, Side Dish
Cuisine: Healthy, International
Calories: 180

Ingredients
  

Salad
  • 2 cups baby spinach
  • 1 cup red cabbage shredded
  • 1 cup carrots shredded
  • 1 cup cucumber diced
  • 1 cup cherry tomatoes halved
  • 1 cup yellow bell pepper diced
  • 1 cup sweet corn
  • 1 avocado sliced
Dressing
  • 3 tbsp olive oil
  • 2 tbsp lime juice fresh
  • 1 tbsp honey
  • 1 tsp Dijon mustard
  • 1 clove garlic minced

Equipment

  • Large salad bowl
  • Cutting board
  • Chef’s knife
  • Small mixing bowl or jar

Method
 

  1. Wash, dry, and prepare all vegetables by shredding, dicing, and slicing as needed.
  2. Whisk together olive oil, lime juice, honey, Dijon mustard, garlic, salt, and pepper to make the dressing.
  3. Spread spinach in a large salad bowl as the base.
  4. Arrange cabbage, carrots, cucumber, tomatoes, corn, and bell pepper in colorful sections over the greens.
  5. Top with sliced avocado and optional seeds or herbs.
  6. Drizzle dressing over the salad just before serving.
  7. Gently toss and serve immediately.

Notes

Add grilled chicken, tofu, or chickpeas for a protein boost. Best served fresh.