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Rainbow Salad


salad ingredients

  • 10 oz bag baby spinach
  • 4 medium carrots, peeled, chopped
  • 1 yellow bell pepper, chopped
  • 5 radishes, chopped
  • 1 medium english cucumber, chopped
  • 1 medium, avocado, chopped
  • 1 cup purple cabbage
  • 1 cup cherry tomatoes, cut in half
  • 1/3 cup cilantro, optional

Green Goddess Dressing

  • 3 tbsp lemon juice
  • 2 tbsp extra-virgin olive oil
  • 2 tbsp water
  • 1 avocado, diced
  • 1/3 cup lightly packed fresh parsley
  • 2 tbsp chopped green onions
  • 1 tbsp tarragon leaves roughly chopped
  • 1 cloves garlic, roughly chopped
  • 1/4 tsp fine sea salt
  • 1 pinch fresh ground pepper


  • Chop the carrots, yellow pepper, radishes, cucumber, avocado, purple cabbage and cherry tomatoes. Add spinach or any green of your choice to a large bowl. Place toppings on salad then add dressing when you are ready to eat. I added fresh cilantro on the top of my salad, this is optional! 
  • To make the dressing: In a food processor or blender, combine the lemon juice, olive oil, water, avocado, parsley, green onions, tarragon, garlic, salt and a pinch of black pepper. Blend starting at a low speed and slowly increase to medium, until dressing is smooth, pause a few times to scrape down the sides as necessary. 
  • When you are ready to eat, drizzle the dressing over the salad. Toss until the salad is lightly coated in dressing. Serve immediately.