This colorful Rainbow Vegan Chop Salad is a taste sensation. Full of vibrant flavors and textures, it will delight your eyes and mouth. Zesty radishes and crunchy carrots mingle with tender greens and sweet bell peppers. The addition of almond and pumpkin seeds bumps up the protein and fats, making this a truly satiating salad.
Why you will love this rainbow salad
This vegan chopped salad is incredible. It has layers of colorful vegetables. The texture and flavor variation in this bowl is a dream. It has delicate Spring mix, crunchy bell peppers and radishes, crisp red cabbage and buttery avocado. The nuts and seeds add another level of crunch factor. Everything about this beautiful salad is unforgettable. It's a centerpiece salad that will have your guests gasping. Then the dairy free yet extremely creamy tahini and orange dressing is to die for.
How do you make tahini dressing?
The creamy orange tahini dressing is the perfect compliment to this rainbow vegan chop salad. The rich tahini combined with orange juice and tart lemon makes this dressing so flavorful. When selecting tahini, look for one that is pourable rather than a thick butter. Add water slowly ¼ cup at a time as tahini brands differ vastly and some will need more water than others to get the desired thick and creamy consistency.
How do I keep my avocado green?
Avocado is the perfect addition to this rainbow vegan chop salad. But only use a ripe avocado whose flesh separates easily from the skin. Be sure to wait until the last moment to add the avocado to preserve its brilliant green hue. If you need to buy some time between plating and eating, you may toss the avocado in some lemon juice. This is the best way to keep your avocado green. If preparing the salad in advance by more than a couple of hours, wait to add the avocado just before serving.
When is the best season to make a rainbow salad?
Summer is the best time for a salad like this rainbow vegan chop salad. Summer's bounty of fresh produce offers the most possibilities for a rainbow salad like this one. Tomatoes, peppers, lettuces and greens are all best in summer.However with ingenuity and jazz this recipe is ejoyable year round. Feel free to substitute any vegetable thats in season with success. Roast some winter squash and throw them in during colder months or add some peas or roasted asparagus in spring. The sky is the limit when it comes to your imagination and improvisation of a composed rainbow salad.
Ingredients for this salad recipe
This salad has lots of colorful veggies that can easily be swapped for others. The important thing is choosing a bevy of colorful veggies that have contrast in their texture and flavor. That being said, here are the components in this fully vegan salad recipe.
- watermelon radishes
- bell peppers
- persian cucumbers
- carrots
- cherry tomatoes
- spring mix
- parsley
- avocadoes
- pumpkin seeds
- slivered almonds
- sesame tahini
- orange juice
- lemon
- water
- salt and pepper
How to make rainbow chop salad with orange tahini dressing
This is an extremely easy, no-cook recipe. It's basically a little chopping, some blending and some finesse at plating. Even a beginner salad maker will look like a salad queen if they follow my simple recipe.
- Chop all the veggies
- Layer the veggies
- Make the dressing
- Dress the salad and enjoy
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RAINBOW VEGAN CHOP SALAD WITH ORANGE TAHINI DRESSING
Equipment
- whisk, bowl
Ingredients
- 3 watermelon radishes chopped
- 2 bell peppers chopped
- 3 persian cucumbers chopped
- 2 carrots [eeled and chopped
- 12 cherry tomatoes halved
- 6 cups spring mix
- ½ cup parsley chopped
- 2 avocadoes chopped
- ½ pumpkin seeds
- ½ cup slivered almonds
Dressing
- ¼ cup sesame tahini
- ½ cup orange juice
- ½ lemon squeezed
- ¼ cup water add more water if desired for thinner dressing
- 1 salt and pepper to taste
Instructions
- Start with the base of greens and build upward layering the radishes, cucumbers, bell peppers, carrots and tomatoes
- Top with avocado only when serving to prevent browning
- Garnish with parsley, seeds and nuts
Dressing
- put tahini, orange juice, lemon, salt and pepper in a small bowl and whisk with a fork.
- Taste for seasoning and adjust to your tastes. If you like sweeter add a couple drops of pure maple syrup. Since tahini brands differ, you may add a little more water if needed to make the dressing more pourable.
Dress
- Wait until serving to dress this salad. This one is best served immediately.