Rainbow Salad with Parsley Lemon Vinaigrette

March 1, 2017

Rainbow Salad with Parsley Lemon Vinaigrette

When it comes to salads, I’m confident that you already know everything there is to know.
We could have a conversation about it, which would be as follows: “Is it healthy? Of course it is! It’s a salad, isn’t it?”
I mean, as long as it vaguely resembles a salad, it must be good for you, right?
And I’m also sure you’re eating salad for any of the earnest reasons that one usually eats a salad: A desire for healthy greens, fresh veggies and, of course, to get ready for swimsuit season in like no time.
But seriously salad can be delicious, filling enough, and of course healthy.

Rainbow Salad with Parsley Lemon Vinaigrette

Anyways, recently I’ve fallen madly in love with a salad that contains one of the vegetables I hate the most — beet.
Beets are something I have never acquired a taste for.
Seriously, how can you acquire a taste for something that tastes like…ehm, dirt?
But as it turns out, grated raw beets mixed with a bunch of other delicious stuff (avocado, radish, tomato, and greens among others) and dressed with a to-die-for vinaigrette is not only acceptable but actually pretty awesome.

Rainbow Salad with Parsley Lemon Vinaigrette

Oh God, I still can’t believe that I used the words “beets” and “awesome” in the same sentence. But I’m all for giving credit when credit is due, and this is the case.
This Rainbow Salad with Parsley Lemon Vinaigrette that not only looks great, but tastes terrific too.
The dressing is something you can easily bang together and adds a certain je ne sais quoi.
Simple, colorful, delicious, and good for you.
Is there anything more to discuss?

Rainbow Salad with Parsley Lemon Vinaigrette

Rainbow Salad with Parsley Lemon Vinaigrette                                                                       Print this recipe!
Serves 4


5 oz mixed greens of choice (about 4 cups)
5 oz cherry tomatoes, halved
2 carrots, peeled and grated (or sliced into ribbons)
1 avocado, peeled and cut into slices
1 large red beet (about 7 to 8 oz), peeled and grated
1 bunch radishes (about 5 oz), grated


4 tablespoons olive oil
3 tablespoons lemon juice
2 tablespoons, chopped fresh parsley
1 garlic clove, minced
½ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon mustard


Place all salad ingredients in a bowl.
Place all dressing ingredients in blender (or food processor) and pulse several times until smooth and creamy.
Drizzle dressing over salad, toss to combine, and serve.

Nutrition facts

One serving yields 240 calories, 20 grams of fat, 15 grams of carbs, and 3 grams of protein.


  1. This looks like something I had in a restaurant before. Can't wait to make it at home.

    Charmaine Ng | Architecture & Lifestyle Blog

  2. This looks good - I love all the colours. x
    Izzy |http://www.pinchofdelight.com

  3. This colorful salad makes me wish spring would come sooner! Unlike you, I LOVE beets!

  4. This looks wonderful and so healthy. Eating a rainbow is always good for us and your vinaigrette sounds great too!

  5. Another awesome beet recipe: add shredded beets to a chocolate cake recipe. It makes it taste like red velvet. The natural tang and bitterness cooks up sweet and marries well with the tang of a cream cheese frosting. (raw cashew cream cheese for me, but still ����)