Vegan Rainbow Salad
A salad that’s full of life and colour, ideal for summer lunches in the sun or as a side dish with dinner.
Servings Prep Time
1person 10minutes
Servings Prep Time
1person 10minutes
  1. Chop and prepare all your Rainbow Salad ingredients. Wash the lettuce leaves under cold water then dice them into strips. Chop the cucumber, celery, tomato, pepper and beetroot into 1cm cubes. Grate or finely chop the carrot and radish.
  2. Throw all the ingredients into a bowl. Drizzle with olive oil, squeeze on the lemon juice and then add the salt and pepper. Toss your salad using a couple of spoons to ensure the dressing gets mixed in.
  3. Enjoy!
Recipe Notes

We have listed at least one ingredient for each bright rainbow colour group, but feel free to mix these up for variety. For example, your orange ingredient could be carrot or orange pepper, your yellow ingredient sweetcorn or cous cous, your purple ingredient red cabbage or purple onion, your red ingredient tomato or red pepper and your green ingredient celery or avocado.

Feel free to add more than one of each rainbow colour group too, and experiment with different flavours that work well together. You can also swap lemon for lime, or add a variety of herbs. Mint and lime together is one of our favourite dressing choices for this salad in summer.

If you’re feeling really daring, try wildly unexpected coloured vegetables like purple carrots, striped tomatoes or pink chard

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