You don’t have to slavishly follow a recipe to make an eye-popping rainbow salad bowl. Simply use plenty of colorful veggies and serve in an arrangement by color.
Tossed salads are great. Buddha bowls are fantastic. This idea combines the two concepts to make a salad bowl that pleases the eye as well as the palate.
Use the amounts given here as a guideline. No need to measure the amounts exactly. It depends, of course, on the size of the bowl you’re using as well.
For the base of the salad, spiralized zucchini noodles work wonderfully, but you can use thinly sliced lettuce instead.
The rainbow of colorful veggies include broccoli, bell pepper, cherry tomatoes, black olives, and red cabbage. Optional embellishments include pepperoncini (pickled peppers) and a sprinkling of sesame or hemp seeds. Feel free to substitute what you have on hand, and double the recipe to serve two.
- 1 cup or so zucchini noodles or thinly sliced lettuce
- 1/2 up or so small broccoli florets
- 1/2 cup thinly sliced red cabbage
- 1/4 cup or so yellow or orange bell pepper strips
- 1/4 cup golden cherry or grape tomatoes, halved
- 1/4 cup red cherry or grape tomatoes, halved
- 1/4 cup black olives
- A sprinkling of fresh herbs — basil, parsley, or cilantro leaves]
- 2 or 3 pepperoncini, optional
- Sesame or hemp seeds for topping, optional
- Dressing of your choice (olive oil & vinegar; sesame-ginger; or coconut-peanut — see links in Notes), as needed
- Line a generous salad bowl with zucchini noodles or lettuce.
- Make a pleasing arrangement in the bowl with the broccoli, cabbage, bell pepper, tomatoes, and olives. Sprinkle some fresh herb leaves over the top.
- Place a couple of pepperoncini in the center (optional) and sprinkle with seeds (also optional).
- Drizzle your choice of dressing over the salad and enjoy immediately.
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See lots more easy, veggie-filled salads & sides.
Photos of Rainbow Salad Bowl: Elena Veselova/Bigstock