Rainbow Crunch Vegetable Salad

A vibrant, nutrient-packed salad bursting with colour, crunch, and flavour — tossed in a bright lemon-herb vinaigrette.

⏱ Prep: 15 min

🍽 Serves: 2

🌿 Vegan

🔥 180 cal

Ingredients

2 cups mixed salad greens
1 cup cherry tomatoes, halved
1 medium carrot, julienned
1/2 red cabbage, thinly sliced
1/2 cucumber, sliced
1/4 cup chickpeas, drained
1/2 avocado, sliced
2 tbsp pumpkin seeds
3 tbsp olive oil
2 tbsp lemon juice
1 tsp Dijon mustard
1 clove garlic, minced
Salt and pepper to taste

180

Calories

Protein

12g

Carbs

11g

Fat

Instructions

Wash and dry all vegetables thoroughly. Julienne the carrot, thinly slice the red cabbage, halve the cherry tomatoes, and slice the cucumber and avocado.

In a large salad bowl, add the mixed greens as a base. Arrange the cherry tomatoes, carrots, cabbage, cucumber, chickpeas, and avocado on top in sections for a beautiful rainbow effect.

In a small jar, combine olive oil, lemon juice, Dijon mustard, and minced garlic. Seal the jar and shake vigorously until the dressing is well emulsified. Season with salt and pepper.

Drizzle the lemon-herb vinaigrette over the salad just before serving. Toss gently to coat all the vegetables evenly without crushing the avocado.

Scatter pumpkin seeds over the top for extra crunch and a boost of zinc and healthy fats. Serve immediately and enjoy fresh.

💡 Pro Tip

For meal prep, store the dressing separately and add it just before eating to keep the salad crisp and fresh for up to 3 days in the fridge.