This Rainbow Salad with Garlic Avocado Dressing is bursting with flavor and nutrients from the wonderful combination of colorful foods.
I’ve never been much of a salad person. Out of all of the times that I’ve gone out to dinner in my life, I think I’ve ordered a salad maybe a total of 20 times. Dass it.
However, over the years, as my diet has changed (for the better) and my tendency to throw food into a bowl and call it a meal has exponentially increased, so has my propensity to eat a salad. However, I will say that salads usually remain to be something I make instead of order at at a restaurant. I don’t know what it is… I guess I feel like unless it’s some epic salad full of my favorite foods and flavors, then I’m going to use my money on something else.
But this salad, my friends, is one of those epic salads that you would want to order at a restaurant.
A mix of organicgirl PEPPERGREENS and sweet pea greens made for the perfect, peppery combination of salad base. Starting off with a good base is key. Here’s what’s in these greens:
PEPPERGREENS: arugula, baby green mustard, baby red mustard, cress, baby spinach, baby green bok choy, baby green chard, baby red chard, baby red bok choy, mizuna, komatsuna.
sweet pea greens: sweet pea shoots, baby green romaine, tango, baby green oakleaf, baby greenleaf, baby green bok choy, lolla rosa.
Each bite you take is overflowing with the bold taste of such a unique blend of nutrient-dense greens.
And the dressing… one of my favorite parts.
I love using my mini food processor for all sorts of things, and when I can make a ridiculously good addition to a giant salad in less than a minute, I am very happy about said food processor. I normally dress my salads with some olive oil, salt, and pepper. That’s all. But this wasn’t just any salad, so I had to be a little more creative than that. Avocados always make an appearance into the salads I make, but I’ve never added them into the dressing, until now. Best decision ever, Christina.
If you’re unsure of how to roast sweet potatoes, check out this recipe.
- For the salad:
- 1 sweet potato, sliced and roasted
- ¼ cup frozen corn, thawed
- ¼ cup black beans, drained and rinsed
- 2 handfuls organicgirl PEPPERGREENS and sweet pea greens
- 1 vine ripe tomato, sliced
- ¼ Hass avocado, sliced
- For the dressing:
- 1 clove garlic
- 1 avocado
- ⅓ cup extra virgin olive oil
- 1 tbsp rive vinegar
- 1 tbsp lime juice
- First, make the dressing. Add all of the dressing ingredients into a food processor. Blend until smooth. Place in a measuring cup and put in the refrigerator until salad is ready to serve.
- To thaw corn, place in the microwave for 2-3 minutes. Set aside.
- Place greens in a bowl.
- Top with sliced tomato, roasted sweet potatoes, corn, avocado, and black beans.
- When ready to serve, drizzle with Garlic Avocado Dressing.
Join the conversation:
What are your favorite salad ingredients?
What’s one ingredient that always makes it way into your salads?
What do you normally, subconsciously look for on a menu when you go out to eat?
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Thank you to organicgirl for sponsoring this post. As always, the words, photos, and opinions are my own.