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Rainbow Veggie Salad

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Crisp, cool, and bursting with flavor and essential vitamins, this rainbow vegetable salad features chopped cucumber, diced tomatoes, and vibrant red and green bell peppers, all tossed together with a bright squeeze of lemon juice vinaigrette.

colorful vegetable salad with wooden spoon

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Rainbow Veggie Salad, a vibrant and healthful dish that promises to light up your dining table and nourish your body. This salad combines an assortment of fresh, crunchy vegetables and a light refreshing dressing.

They are also packed with nutrients and dressed in a simple yet flavorful blend of lemon juice and olive oil, it’s the perfect choice whether you’re looking for a light lunch or a side dish that stands out.

Get ready to chop, toss, and indulge in the natural goodness of the rainbow veggie salad.

Why I love this recipe

  • it’s visually appealing, every bite is like a rainbow on your plate!
  • loaded with a variety of veggies, it’s a nutritional powerhouse.
  • easy and quick to prepare means this is my go-to for a quick, healthy meal.
  • perfect as a side dish, or bulk it up with proteins for a complete meal.

Ingredients

chopped colorful vegetables in bowls
  • cherry tomatoes
  • sweet corn
  • cucumber, I like to use English cucumber
  • red onion
  • carrots
  • cauliflower
  • red onion
  • red and green bell pepper
  • freshly squeezed lemon juice
  • olive oil 
  • kosher salt
  • freshly ground black pepper 

Step by step

  1. Chop all the vegetables into bite-sized pieces with a sharp knife.
  2. Toss all the veggies together in a bowl, drizzle with lemon juice and olive oil, sprinkle with salt and pepper, and give it a good mix to evenly coat with the salad dressing.
gif of stirring bowl

Tips for Best Results

  • Use fresh, crisp veggies: The fresher the vegetables, the better your salad will taste and look.
  • Chop the vegetables uniformly: This not only makes your salad more beautiful but ensures that every forkful has a bit of everything.
  • Dress just before serving: To keep your veggies crisp and fresh, dress the salad right before it’s time to eat.
colorful rainbow vegetable salad in white bowl

Variations

  • toss in some nuts or seeds: toasted almonds, cashews, walnuts, sunflower seeds, or pumpkin seeds all add a tasty crunch.
  • include some protein such as chickpeas, grilled chicken, or tofu can turn this salad into a filling meal.
  • experiment with balsamic vinegar or a dash of mustard in the dressing for a different twist, you can also experiment with adding chopped fresh herbs to change up the flavor

Serving suggestion

This salad is a fantastic complement to almost any main dish. Its freshness and crunch make it an excellent counterpart to marinated grilled chicken or salmon with dill sauce.

For a vegetarian option, pair it with a hearty grain like quinoa or a slice pesto parmesan garlic bread to soak up the dressing. It’s also perfect for picnics and barbecues, as it brings a refreshing balance to richer, heavier foods.

Storage

Rainbow veggie salad is best enjoyed fresh, but if you have leftovers, they can be stored in an airtight container in the refrigerator for up to two days. The veggies will soften slightly but will still be delicious.

It’s best not to dress all the salad if you expect to store some; instead, keep the dressing separate and add just before serving.

If you try this recipe please comment and rate it below, I love hearing from you!

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colorful vegetable salad with wooden spoon

Rainbow Veggie Salad


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Description

Crisp, cool, and bursting with flavor and essential vitamins, this salad features chopped cucumber, diced tomatoes, and vibrant red and green bell peppers tossed together with a bright squeeze of lemon juice.


Ingredients

Scale
  • 1 cup diced cherry tomatoes
  • 1 cup sweet corn
  • 1 cup chopped cucumber
  • 1 cup red onion
  • 1 cup cauliflower
  • 1 cup sliced red onion
  • 1 cup each red and green bell pepper
  • 1/4 cup freshly squeezed lemon juice
  • 1/2 cup extra virgin olive oil 
  • 1 teaspoon kosher salt 
  • 1/2 teaspoon freshly ground black pepper

Instructions

  1. Chop all the vegetables into bite-sized pieces with a sharp knife.
  2. Toss all the veggies together in a bowl, drizzle with lemon juice and olive oil, sprinkle with salt and pepper, and give it a good mix to evenly coat with the salad dressing.
  • Prep Time: 20 minutes
  • Category: Side Dish
  • Method: none

Nutrition

  • Serving Size:
  • Calories: 1575
  • Sugar: 32.6 g
  • Sodium: 1339.1 mg
  • Fat: 118.8 g
  • Carbohydrates: 147.4 g
  • Fiber: 41.2 g
  • Protein: 24.1 g
  • Cholesterol: 0 mg

STRESS-FREE

AND DELICIOUS?

DO YOU WANT DINNER TO BE

Its easy! I will show you how.

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