Avocado Rainbow Salad with Basil-Lemon Vinaigrette

This Avocado Rainbow Salad is the perfect way to sneak more veggies into your diet! Loaded with nutrients and good flavor, this salad is a must try!
Prep Time15 mins
Total Time15 mins
Course: Lunch
Servings: 2
Calories: 406kcal


For the salad

  • 2 cups salad greens of your choice
  • 1/2 cup green peas (frozen) thawed
  • 1 cup cherry tomato halved
  • 1/4 cup spring onion (scallion) chopped
  • 1 avocado sliced
  • 1 cup red cabbage shredded
  • 1/2 cup bell pepper (capsicum, any color) thinly sliced
  • 2 tbsp sunflower seeds

For the basil-lemon vinaigrette

  • 1 lime/lemon juice only (use less if using lemon, ½ lime = 1 tbsp)
  • 2 tbsp extra-virgin olive oil
  • 1 tsp mustard
  • 1 tsp maple syrup/honey
  • 1/2 cup fresh basil leaves finely chopped
  • sea salt to taste
  • black pepper to taste


  • To make the lemon basil vinaigrette: Whisk together all vinaigrette ingredients in a small bowl until well combined and emulsified. Add a little bit water if needed.
  • You can also pulse everything together in a food processor. Taste, add salt and pepper and adjust seasonings if necessary.
  • Combine all salad ingredients in a large bowl, toss to combine. Drizzle with lemon basil dressing and serve!


Calories: 406kcal | Carbohydrates: 29g | Protein: 8g | Fat: 32g | Saturated Fat: 4g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 20g | Sodium: 336mg | Potassium: 1158mg | Fiber: 13g | Sugar: 11g

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