A Veritable Veggie Rainbow Chopped Salad

You might’ve noticed that we’re all about bold colors this January. We wanted to start the new year off ‘bright’!

Inspired by the oh-so-colorful You Heard That Bright Cardigan, we decided to whip up this rainbow-riffic chopped salad, which is both good for you, and good looking. Bonus: we’re also serving up a vibrant avocado-citrus dressing recipe! Eating well has never looked so good.

Rainbow Chopped Salad with Basil-Citrus Dressing


What You Need:
1/2 small head red cabbage
8 oz cherry tomatoes
1 English cucumber
Dozen baby carrots
1 yellow bell pepper

For the Dressing:
1 avocado
Juice from 1 lemon (more to taste)
3/4 cup lightly packed fresh basil
1-2 cloves garlic
1 tsp honey
1/4 cup olive oil
1/4 cup water
2 Tbsp white wine vinegar
Salt to taste

How To:
1. Chop all vegetables and arrange as you’d like. We went for an aesthetically-pleasing rainbow set-up, but you can also toss everything together in a traditional chopped-salad manner.
2. To make the dressing, simply place all of the ingredients in a blender, and blend until smooth. (Tip: Be sure to place any leftovers in the fridge, because the flavors will combine even more!)
3. Dress your salad, and enjoy!

salad2Pictured: As a Matter of First Course Plate Set, Chopsy Turvy Cutlery Set

+What are your favorite flavorful, colorful noms?

Recipe adapted from The Garden Grazer.


About Natalie

As the owner of three small, fluffy dogs, Natalie has accepted the fact that dog hair being everywhere and on everything is just part of her lifestyle now. She cannot stop decorating (and redecorating) her home, and lives by Robert Venturi's words, "Less is a bore." Fresh flowers, floral print dresses, and a good gin and tonic are just a few of her favorite things.


No comments yet.

Leave a Reply