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Rainbow Veggie Power Salad with Lemon-Herb Dressing

Prep Time:

15 minutes

Cook Time:

5 minutes

Serves:

2-3 Servings

Meal:

Salad

If you love colorful, fresh, and nourishing meals, this **Rainbow Veggie Power Salad** is a must-try. Bursting with crisp vegetables, vibrant greens, and a tangy lemon-herb dressing, it turns simple ingredients into a delicious, wholesome feast. Perfect for lunch, dinner, or meal prep, this salad celebrates the beauty of eating the rainbow — full of flavor, texture, and plant-powered goodness.

Ingredients

For the Salad:

  • 2 cups mixed greens (spinach, arugula, or romaine)

  • ½ cup cherry tomatoes, halved

  • ½ cup cucumber, sliced

  • ½ cup shredded carrots

  • ¼ cup red cabbage, thinly sliced

  • ½ cup roasted bell peppers (or raw for crunch)

  • ¼ cup avocado, diced

  • 2 tbsp toasted sunflower seeds or pumpkin seeds

  • Optional: crumbled feta cheese or chickpeas for protein

🍋 Lemon-Herb Dressing

  • 2 tbsp extra virgin olive oil

  • 1 tbsp fresh lemon juice

  • 1 tsp honey or maple syrup

  • ½ tsp Dijon mustard

  • 1 small garlic clove, minced

  • 1 tbsp fresh herbs (parsley, dill, or basil), finely chopped

  • Salt & pepper, to taste

Preparation

  1. Prepare the veggies: Wash and chop all vegetables. Arrange them in a large salad bowl in colorful layers or mix them all together.

  2. Make the dressing: In a small jar or bowl, whisk together olive oil, lemon juice, honey, mustard, garlic, herbs, salt, and pepper until smooth.

  3. Combine: Drizzle the dressing over the salad just before serving. Toss gently to coat all ingredients evenly.

  4. Serve: Garnish with extra herbs or seeds on top. Serve fresh as a main dish or a side with grilled tofu, fish, or quinoa.

🌿 Tips & Variations

  • Add roasted sweet potatoes, beets, or edamame for extra nutrients.

  • For a Mediterranean twist, include olives, feta, and a sprinkle of oregano.

  • For a protein boost, top with chickpeas, lentils, or grilled tempeh.

About the Recipe

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