A quick, simple and delicious salad is a plant based staple. We love this vegan rainbow salad as a side dish at dinner or as a lunch in its own right.
Salads are perfect for getting a variety of vegetables in one sitting, as well as an easy way to enjoy some nutritional raw food. Eating vegetables in this way is also really light so the Vegan Rainbow Salad is ideal for warm days spent outside in the sun. Because it’s a light option, be sure to make plenty of it – don’t apply a serving limit. Eat until you feel full.
You may also like learning about the positives of going vegan.
About the Ingredients
When it comes to choosing ingredients for our Vegan Rainbow Salad, we like to choose the items with the lowest carbon footprint and the least packaging waste.
Freshly grown lettuce is the best option for this lunch or side dish, not only because it tastes better this way, but because it can be picked from the garden package-free. If you don’t have the space to grow lettuce, speak to someone with a local allotment or garden who has excess growing in the summer and see if they would be willing to let you buy some.
Failing that, the next best option, is to visit your local farm shop or greengrocer. Take a reusable bag or box for all your salad ingredients when you shop this way, and wherever possible, choose the items that come packaging free! This can be tough with lettuce but you never know…
You don’t have to feel limited to one type of lettuce with the Vegan Rainbow Salad. In fact, the more varieties the better! We like iceberg lettuce as a base for this salad, mainly because we can grow it easily in small trays on the window sill at home.
We’ve also recently experimented with growing a colourful variety of chard with pink and yellow stems. It came as part of this Funky Veg Kit which is definitely the perfect partner for a rainbow salad.
Simple Vegan Salad Dressing
Choosing to eat a vegan or plant based diet doesn’t mean you have to give up on delicious salad dressings. While it’s always easier to buy a salad dressing pre-made, we came up with a super simple way to season and dress our Vegan Rainbow Salad with ingredients we always have available at home.
Choose a high quality extra virgin olive oil for dressing your salad, and one that comes in a recyclable glass jar too. You’ll be able to taste the difference and your body will soak up all the goodness found in a higher quality oil.
Extra virgin olive oil with black pepper and salt might sound too simple to be tasty, but trust us, it’s perfect!
Have you tried it? Let us know what you think by leaving us a comment at the bottom of this page.
Black Pepper & Himalayan Salt
When it comes to putting salt and pepper on your Vegan Rainbow Salad, stop! Which types do you already have at home?
We didn’t really know about the different types of salt and pepper available before we started eating more naturally. Turns out, most cheap brands are no good for you. When it comes to salt in particular, you should be super choosy about what you buy and put in your body.
Most table salts are not natural and can contain harmful chemicals – think of the brilliant white, super fine stuff. This type of salt is bad for you and should be avoided. However, naturally occurring salts are useful to your body and necessary in an important water-salt balance.
Choose a salt like Maldon sea salt or the premium option, Himalayan salt. We always use Himalayan salt in all our vegan recipes. We use it in the exact same way we used to use table salt but it’s much better for our bodies.
When it comes to choosing pepper, again avoid the fine, dusty looking stuff and pick whole black peppercorns in a refillable grinder. This provides the freshest taste as well as the best nutritional value to your body.