Rainbow Vegetable Salad with Chipotle Dressing

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“Eat the rainbow” is touted by healthy eating advocates referring to eating a wide variety of whole vegetables in vibrant colors. Not referring to Skittles or M&M’s here! Eating vegetables of the rainbow supplies a wide variety of vitamins, minerals, antioxidants, and phytochemicals which can have enormous healing powers. Last night I caught a partial rainbow just off my deck, which happens quite often at this time of year due to the beginning of the rainy season in the northwest. The arch of colors is formed by the dispersion of the suns light through water in the atmosphere. A childhood myth is that one might find a pot of gold at rainbow’s end.



Likewise, at this time of year, there is a colorful bounty of vegetables. In the seasonal spirit, this salad embodies the colors of the rainbow in their glorious ripeness and healthiness. Find the pot of gold in this spicy chipotle dressing!

4 servings

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Chipotle Dressing

¼ cup whole milk Greek yogurt

¼ cup organic mayonnaise

2 tablespoons fresh lime juice

¼ teaspoon garlic powder

¾ teaspoon ground chipotle pepper

¼ teaspoon sea salt

Rainbow Salad

16 cherry tomatoes, halved or 2 red tomatoes, small diced

1 carrot, peeled, grated

1 large corn on the cob

1 large avocado, pitted, peeled, diced

¼ head red cabbage, chopped

1 head green leaf lettuce, washed, spin dry

½ cup cilantro leaves, washed, spin dry

Sea salt and fresh ground pepper to taste

1.     Combine the yogurt, mayonnaise, lime juice, garlic powder, chipotle, and salt in a small food processor. Process until well combined, about thirty seconds. (Best made three hours ahead or overnight).

2.     Slice off the tassel end of the corn leaving the husk in place. Slice off the stalk end of the corn cob exposing the last ring of corn kernels. Wrap in two layers of wet paper towels. Place in the microwave and cook for three minutes on high. Remove the husk and silk by pulling from the tassel end. Slice the kernels off the cob. Cool in the refrigerator until ready to serve.

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3.     In a large bowl or four individual bowls prepare a bed of lettuce leaves. Top with the cilantro leaves.

4.     At the top of the bowl(s) place, semi-circular rings starting with the tomatoes followed by the carrots, corn kernels, avocados, and red cabbage. Sprinkle with salt and black pepper to taste. Serve with a side of chipotle dressing.

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Linda HierholzerSALADSComment