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Oh la la, I eat this by the tonne—no joke! This easy, healthy Rainbow Salad is a crunchy delight that’s as colourful as it is nutritious. Done in 15 minutes, it’s packed with fresh raw carrots, kale, broccoli, and tossed in a simple, tangy dressing. And if that’s not enough, we’ve also thrown in pomegranate and sunflower seeds for that extra wow factor!
I don’t just love (I mean really love) salads because I’m a dietitian; they’re actually my go-to for feeling fresh, energized, and satisfied—plus, they’re a canvas for creativity in the kitchen!
I’ve been buzzing around with my Grilling Series on TV, serving up a mix of juicy meats, veggie delights (plus some sweet treats and sips!) to please everyone. Let’s face it, grilling season isn’t just about BBQs; it’s about kicking back, enjoying a variety of flavours, and soaking up the good vibes.
And hey, let’s talk pairing! This raw veggie Salad is the perfect match for my zesty Turmeric Chilli Garlic Shrimp Skewers, and boy, did tasty sparks fly!
Now, let’s break down the ingredients and how to whip up this vibrant delight!
What is a ‘Rainbow Salad’ made of?
A ‘Rainbow Salad’ typically includes a variety of colourful vegetables like kale, broccoli, and carrots, and often includes fruits or seeds for added texture and flavour. It’s known for its vibrant appearance and nutritious ingredients, making it a popular choice for health-conscious eaters.
How to make it
Raw veggie prep
My go-to food processor – Breville The Sous Chef
I use this Breville – The Sous Chef Peel and Dice Food Processor in my kitchen. I got it about 3 years ago and it functions beautifully, making chopping, dicing, shredding, grating, and mincing ever so easy!
For a complete list of ingredient measurements and detailed step-by-step instructions, you can find everything you need in the printable recipe card located at the bottom of this post.
Mix it up: Fun ingredient swaps!
- Swap kale for spinach for a milder flavour and softer texture.
- Substitute sunflower seeds with toasted almonds for added crunch and nuttiness.
- Try balsamic vinegar instead of lemon juice for a deeper, sweeter tang in your dressing.
Nutrition highlights
Indeed, savouring this salad means you’re loading up on some serious goodness:
- Vitamin C Kick: Kale, broccoli, and pomegranate seeds bring a hefty dose of vitamin C to the table.
- Fibre Friends: Raw carrots and kale tag team to keep things moving smoothly, giving you that extra fibre boost.
- Antioxidant Armor: Pomegranate seeds and kale are your go-to squad for fighting off those pesky free radicals, and helping to fight inflammation.
Food safe storage
Pop any extra salad into a sealed container in the fridge — all of which helps to keep your salad fresh and crunchy for up to 3 days.
If you try this simple salad recipe, I’d love to hear your feedback! Drop your rating, leave a comment, and be sure to tag me on Instagram @DesiliciousRD! Seeing your creations truly makes me smile!
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Get the Recipe:
15-Minute Rainbow Raw Veggie Salad
Video
Ingredients
Salad
- 3 carrots, small, washed, peeled, ends removed
- 8 kale leaves, large, washed and dried, leaves torn into medium pieces
- 2 cups broccoli, washed and dried, cut into small florets
- 1 pomegranate, kernels
- ¼ cup sunflower seeds, unsalted, plain
Dressing
- 1 lemon, freshly juiced
- 1 garlic, clove, medium, grated
- ¼ cup olive oil, extra virgin
- ½ tbsp mustard, Dijon
Equipment
Instructions
Salad
- Start by rounding up all your fresh veggies and dressing ingredients.
- Set up your food processor with the grating attachment and grate those carrots. Toss them into a large bowl and set aside.
- Swap to the blade attachment on your processor and add the kale and broccoli. Use the pulse function—just four to five pulses should do the trick. Add these to the bowl with the carrots.
Dressing
- In a medium mason jar, combine all the dressing ingredients. Secure the lid and give it a good shake until everything's well mixed.
- Add the pomegranate seeds to your bowl of veggies. Pour the dressing over the salad and mix everything thoroughly. Top with seeds, toss and enjoy!
To serve
- For a lip-smacking and balanced plate, pair this salad with Grilled Shrimp, Authentic Peri Peri Chicken, or Pan-Fried Basa Fish Fillets. Enjoy!
Notes
Mix it up: Fun ingredient swaps
- Swap kale for spinach for a milder flavour and softer texture.
- Substitute sunflower seeds with toasted almonds for added crunch and nuttiness.
- Try balsamic vinegar instead of lemon juice for a deeper, sweeter tang in your dressing.
Food safe storage
- Pop any extra salad into a sealed container in the fridge — all of which helps to keep your salad fresh and crunchy for up to 3 days.
Nutrition Information:
Keep in mind that the nutritional values provided are approximations and suggestions, and might fluctuate depending on ingredient variations, portion sizes, and recipe adjustments. This nutrition facts table cannot account for your individual needs. Your body — including your hunger and satiety cues — change daily. It’s perfectly fine to eat more or less on different days. Instead of letting food guilt take over, consider mindful eating.
* Percent Daily Values are based on a 2000 calorie diet.
