Delicious Rainbow Salad Recipe – Healthy and Colorful

In life, we are constantly searching for something to nourish our body and soul. We often forget that what we eat has a direct effect on how we feel. This is why I have created a recipe that will do just that: nourish your body and soul. What better way to do so than with an explosion of colors that will brighten up your day? Introducing my Summer Rainbow Salad – a vegan, gluten-free dish that will leave you feeling energized and satisfied.

This salad is not only beautiful but also packed with nutrients. We have the sweet potato, which is rich in fiber and antioxidants, the red cabbage that’s low in calories but high in nutrients, and the kidney beans that are a great source of plant-based protein. Let’s not forget about the creamy avocado, crisp cucumbers, juicy cherry tomatoes and crunchy radish that complete this rainbow salad.

Not only is this dish satisfyingly delicious, but it’s also perfect for those with dietary restrictions. It’s gluten-free and dairy-free, making it an inclusive dish for all. Plus, this salad can be made ahead of time, so you can enjoy it all week long without having to worry about meal prep.

Summer Rainbow Salad is not just any salad; it’s a work of art that comes together easily and quickly- perfect for those busy days when you need something healthy but tasty. So join me on this journey of culinary pleasures with my vegan and gluten-free Summer Rainbow Salad – let’s turn our taste buds into a symphony of flavors!

Why You’ll Love This Recipe

Summer Rainbow Salad (Vegan and Gluten Free)
Summer Rainbow Salad (Vegan and Gluten Free)

Imagine a bowl filled with vibrant colors and flavors bursting in your mouth. That’s what this Summer Rainbow Salad is all about – a beautiful mix of nutritious ingredients that will leave you feeling vibrant and energized.

This salad is not only delicious, but it’s also vegan, gluten-free, and packed with essential nutrients. Don’t let its simple appearance deceive you – each ingredient has been carefully selected to create a perfect balance of texture and taste.

The sweet potato adds a soft and creamy touch while the red cabbage adds a satisfying crunch. The kidney beans provide protein while the avocado offers healthy fats that keep you full longer. The rainbow of vegetables, from carrots to radishes, sprinkled throughout give life to this bowl. The cherry tomatoes add bursts of sweetness, while the corn provides texture and vibrance.

But wait, there’s more! The rainbow quinoa brings protein to the plate, while the healthy gluten-free goddess dressing makes it all come together. It’s perfect for anyone who follows a plant-based diet, as well as those who are looking for healthy options but don’t want to compromise on taste.

To top it all off, it’s easy to prepare and adaptable to fit any occasion or preference. Whether you’re at home or bringing it to a potluck or picnic, it’s sure to impress everyone who tries it.

So give yourself a treat and try this vegan summer rainbow salad. Not only will you love how it tastes, but you’ll also be doing something good for your body without even realizing it!

Ingredient List

 A vibrant mix of summer colors that will make your taste buds dance.
A vibrant mix of summer colors that will make your taste buds dance.

Let’s dive into the colorful world of ingredients that make up this Summer Rainbow Salad. This vegan-gluten-free salad recipe calls for a combination of vibrant vegetables, plant-based protein, and a luscious dressing that will make your taste buds dance with joy. Don’t worry, all these ingredients are easily available at your local grocery store or farmers market. Here’s an outline of what you’ll need to bring this salad to life:

Salad Ingredients:

  • 1 medium-sized Sweet Potato
  • 1/2 small Red Cabbage
  • 1 can (15oz) Kidney Beans, drained and rinsed
  • 1 whole Avocado
  • 1 Carrot, shredded
  • 1 Whole Cucumber, sliced
  • 4 Corn on the Cob
  • 1 cup Cherry Tomatoes
  • 1/2 cup Radish, sliced
  • Rainbow Quinoa (2 cups cooked)

Dressing Ingredients:

  • Vegan Green Goddess Dressing (Ingredients 1x – makes about 1/4 cup of dressing)
    • ¼ cup vegan mayonnaise
    • ¼ cup fresh Basil leaves
    • Juice from half a lemon
    • Salt & pepper to taste

Additional ingredients (Optional for variation):

  • Caribbean-inspired Protein Fried Rice with Pineapple Chunks
  • Grilled Corn on the cob seasoned with caribbean spice blend
  • Maple-Almond butter dip with Raw Carrots and Kale chips

All ingredients are free from gluten and dairy to cater to various dietary requirements.

The Recipe How-To

 Eat the rainbow with this deliciously healthy and colorful salad.
Eat the rainbow with this deliciously healthy and colorful salad.

Let’s get cooking! Summer Rainbow Salad is perfect for a light lunch or as a colorful and nutritious side dish. This dish is easy to make and can be customized with your favorite veggies, so feel free to mix it up! Here’s how to make it:


  • 1 sweet potato, peeled and diced
  • 1/2 head red cabbage, shredded
  • 1 can (15 oz) kidney beans, rinsed and drained
  • 1 avocado, sliced
  • 1 carrot, shredded
  • 1/2 cup radish, sliced
  • 1 whole cucumber, sliced
  • 1 cup grilled corn
  • 1 cup cherry tomatoes, halved

Note: Make sure all ingredients are vegan and gluten-free.

Step-by-step Directions
Step 1: Cook the sweet potato

Boil the diced sweet potato in salted water until tender, then drain and set aside.

Step 2: Prep the vegetables

While the sweet potato is cooking, prep your vegetables. Shred the red cabbage and slice the radish and cucumber. Halve the cherry tomatoes.

Step 3: Assemble the salad

In a large bowl, combine the cooked sweet potato, shredded red cabbage, kidney beans, sliced avocado, shredded carrot, sliced radish, sliced cucumber, grilled corn and halved cherry tomatoes. Toss gently to combine all ingredients.

Step 4: Prepare the dressing

Whisk together Sweet Mustard Dressing ingredients in a small bowl.

Step 5: Serve

Drizzle dressing on top of salad or serve on the side. Enjoy this vibrant salad as it brings together different textures and flavors in a beautiful rainbow of colors.

Substitutions and Variations

 Perfect for those hot summer days when you crave something light and refreshing.
Perfect for those hot summer days when you crave something light and refreshing.

My loves, as a vegan chef, I know that sometimes we have to make substitutions in order to accommodate our preferences or dietary needs. Fear not, for this summer rainbow salad recipe is versatile and flexible enough to allow for a variety of substitutions, and even some delicious variations!

Firstly, let’s talk about the vegetables. If you don’t have all of the ingredients on hand or if some are out of season, feel free to substitute with what you have available. Instead of red cabbage, you could use purple cabbage or kale; instead of radishes, try using sliced fennel; and if you’re not a fan of sweet potato, swap it out for some roasted butternut squash instead.

For the dressing, I highly recommend trying the green goddess dressing that I share in the recipe. However, if you want something different, there are several options. If you’re feeling spicy, try a sriracha-lime dressing. For something creamy and tangy, try mixing vegan mayo with dijon mustard and apple cider vinegar. If you want to add a bit of sweetness to your salad, mix almond butter with maple syrup and apple cider vinegar for a delightful taste.

Lastly, if you’re looking for some protein in your salad, try adding some grilled tofu or tempeh. You can also replace the kidney beans with chickpeas or black beans if that’s more to your liking.

These are just a few suggestions to get your creative juices flowing! Feel free to play around with the ingredients and create your own unique version of this vibrant summer rainbow salad. The possibilities are endless!

Serving and Pairing

 This salad is easy on the eyes and even easier to make.
This salad is easy on the eyes and even easier to make.

Picture this: you’re sitting outside on a blanket, basking in the sun, enjoying the warm breeze of a summer day. What could make this moment complete? The perfect dish to share- the Summer Rainbow Salad! This vegan and gluten-free dish is not only packed with flavor, but it’s also very healthy, making it an ideal meal for any summer setting.

The bright colors and textures of this salad make it a beautiful centerpiece for any table setting. And the best part is that it can be served as a main course or side dish for your guests to enjoy. The tangy red cabbage and juicy cherry tomatoes add just the right amount of acidity to balance the sweetness of the roasted sweet potatoes.

For those who love spicy food, adding some sliced jalapeños or chili flakes will give an extra kick to each bite. Adding a protein source such as grilled chicken or tofu will make this salad more filling, creating a whole new taste experience.

Pairing options for this salad are endless but a refreshing glass of iced tea, sangria or lemonade would be perfect to compliment it on those hot summer days. Other great pairing options include bread rolls, fresh fruit platters or even grilled shrimp skewers.

As you serve up your rainbow salad, be sure to remind your guests that they are indulging in not only a delicious dish but also one that’s gluten-free, vegan and healthy!

Make-Ahead, Storing and Reheating

 Fresh ingredients come together to create a mouthwatering masterpiece.
Fresh ingredients come together to create a mouthwatering masterpiece.

Once you’ve prepared your delightful Summer Rainbow Salad, you may want to know how to store and reheat it properly. Fortunately, this salad is perfect for meal prep, as it can be made ahead of time and kept in the fridge for a quick and easy lunch or dinner throughout the week.

When storing the salad, make sure to put it in a large airtight container or bowl with a tight-fitting lid. This will help to keep it fresh and prevent any unwanted odors from contaminating it. If you have separate dressing, store that separately in a smaller container.

The Summer Rainbow Salad can last up to four days when properly stored in the refrigerator. When ready to eat, simply remove from the fridge and give it a gentle toss before serving.

If you want to add extra crunchiness or texture, you can try frying some of the key ingredients like sweet potatoes or quinoa balls before adding them to your salad. Heating up leftover quinoa and sweet potato balls can also refresh their texture so they remain crispy and warm when a microwave isn’t nearby.

In general, it’s best not to reheat this Summer Rainbow Salad because the ingredients are intended to be enjoyed fresh and crisp. However if you have some cooked quinoa salad left over, prepare yourself for an incredible second-day dish that’s warm, fluffy, and nourishing.

Remember that keeping your Summer Rainbow Salad stored correctly is important when traveling with it too!. Take an enjoyable picnic alongside your favorite fruit juice and feel refreshed by embracing the beautiful flavors of this plant-based recipe wherever life takes you!

Tips for Perfect Results

 Don’t just eat your greens, eat your reds, oranges, yellows, and purples too!
Don’t just eat your greens, eat your reds, oranges, yellows, and purples too!

Making the perfect Summer Rainbow Salad requires a blend of colorful ingredients, balanced flavors, and careful preparation. The following tips will help you achieve a beautiful and delicious salad every time.

Tip #1: Prep your ingredients ahead of time

Before you begin assembling your salad, prepare all ingredients by washing, slicing, shredding, and/or dicing them into bite-sized pieces. This tip can save you time during the actual salad-making process and ensure that all of the ingredients are evenly sized for a uniform texture.

Tip #2: Cook the sweet potato and quinoa properly

The sweet potato and rainbow quinoa are two of the key components in this recipe, so it’s important to cook them properly. Be sure not to overcook or undercook them; otherwise, they may become mushy or crunchy. For example, if you are boiling the quinoa, use a 2:1 ratio of water to quinoa and let it cook on low heat for 15-20 minutes until it absorbs all the water. If you are roasting the sweet potatoes in the oven, generously coat them with oil or butter and season with salt and pepper before putting them in the oven at 400°F for 20-25 minutes.

Tip #3: Use high-quality dressing

The dressing is what brings the whole Summer Rainbow Salad together, so it’s important to use high-quality ingredients to make it. You can make your dressing from scratch or buy a pre-made one but be sure to match its flavor profile with that of the salad. For example, if you want a tangy dressing, mix lemon juice with olive oil and Dijon mustard. If you want a creamy one, blend almond butter with maple syrup and apple cider vinegar.

Tip #4: Play around with different substitutions

There are many substitutions that work well in this recipe – try substituting red cabbage for green cabbage or kale for spinach! Alternatively, you can add some protein by incorporating nuts or legumes like almonds or chickpeas. By experimenting with different ingredients, you might discover a completely new flavor profile that suits your preference.

With these tips in mind, making a delicious Summer Rainbow Salad has never been easier!

Bottom Line

In conclusion, this Summer Rainbow Salad is a must-try vegan and gluten-free dish that will leave your taste buds dancing with joy. With its vibrant colors, fresh ingredients, and range of textures, this salad is the perfect way to celebrate nature’s bounty while promoting a healthy lifestyle.

Not only is this recipe packed full of nutritious ingredients like sweet potato, red cabbage, kidney beans, avocado, carrots, radish, cucumber, and cherry tomatoes, but it’s also incredibly versatile. You can substitute or add any of your favorite ingredients to make it even more delicious and personalized.

Furthermore, this vegan and gluten-free salad recipe is easy to prepare and can be made ahead of time. It’s perfect for a quick and healthy lunch or as a side dish for your next BBQ party. Plus, it is an excellent way to incorporate plant-based meals into your diet effortlessly.

So if you’re looking for a healthy way to add some flavor into your life while supporting the planet and animals’ well-being, give this Summer Rainbow Salad recipe a try. As the famous poet Maya Angelou once said, “The desire to reach for the stars is ambitious. The desire to reach hearts is wise.” And this salad will do just that – reach for your heart with its deliciousness and health benefits!

Summer Rainbow Salad (Vegan and Gluten Free)

Summer Rainbow Salad (Vegan and Gluten Free) Recipe

Summer is coming and it’s time to beat that Winter pudge with detoxing and cleansing.
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Prep Time 15 mins
Cook Time 15 mins
Calories 408.8 kcal


  • 1/2 cup cherry tomatoes, diced
  • 1/4 cup corn
  • 1 whole cucumber, sliced
  • 1 -2 whole radish, sliced
  • 1 cup carrot, shredded
  • 1 whole avocado, sliced
  • 1 cup kidney bean
  • 3 -5 cups spring greens
  • 1 cup red cabbage, shredded
  • 1 sweet potato


  • Wash, shred, slice all ingredients.
  • In a bowling bowl, mix all ingredients together.

Add Your Own Notes


Serving: 600gCalories: 408.8kcalCarbohydrates: 59.8gProtein: 12.8gFat: 16.3gSaturated Fat: 2.5gSodium: 481.2mgFiber: 19.7gSugar: 14.5g
Keyword < 30 Mins, Easy, Free Of..., Vegan
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