Summer Rainbow Salad Recipe
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Summer Rainbow Salad
It’s been such a treat to sleep with the windows opened for the past three days.
Summer has finally arrived in Brooklyn and I’m welcoming it with opened arms and a big wet kiss on the cheek! When it’s warm and sunny outside, all I want to do is take long walks, enjoy a cold glass of wine and check out farmer’s markets.
Living in a big city like New York makes visiting a farmer’s market an organic experience – like buying fresh vegetables still peppered with dirt brings me closer to the earth.
That’s sounds really crunchy and I might need to double check my feet to make sure I’m not wearing Birkenstocks, but it’s the best way I can describe how it feels.
I love looking at the colorful fruits and vegetables, smelling freshly baked bread and munching on the latest air popped popcorn flavor. Simple things that make me very happy.
I come home with an extra bounce in my step, excited to see what I will be cooking for dinner!
A couple of days ago it was this crisp and refreshing summer rainbow salad served with a one pot quinoa enchilada. Very cinco de mayo!
A summer rainbow salad is so easy to make and you can easily swap one summer veggie for another. The flavors are clean and simple and putting the whole thing together shouldn’t take more than 15 minutes.
Who wants to slave over a stove for hours when everyone else is out enjoying frozen margaritas? In my kitchen, summer cooking means healthy, painless and quick, quick, quick!
This is my favorite version of a summer rainbow salad because it encompasses all the elements of what summer cooking should be: sweet, acidic, crisp, light, cleansing and refreshing. And did I mention quick? So we can all go back to enjoying our cocktails!Print
Summer Rainbow Salad
Bright, refreshing and so healthy! This summer rainbow salad takes less than 15 minutes to make from start to finish!
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
- Yield: 4 people 1x
- Category: Salad
- Cuisine: American
- 1 cup cherry tomatoes (halved)
- 1 cup English cucumber (seeds removed and chopped bite size)
- 1/3 cup red bell pepper (stem and core removed, diced)
- 2 stalks scallions (finely chopped)
- 1 avocado (peeled and pitted, chopped into bite size)
- 1/4 cup cilantro (roughly chopped)
- 1 cup corn kernels
- For the dressing :
- 2 tablespoons extra virgin olive oil
- 1 teaspoon miso paste (optional)
- 2 tablespoons fresh lemon juice
- 1 tablespoon red wine vinegar
- salt and pepper to taste
- Put all the ingredients for the dressing into a tupperware cup (with lid) or other container that comes with a lid. Put the lid on (close firmly) and shake until oil and ingredients have emulsified. Set aside.
- Boil the corn for 5 minutes and shock in cold water to stop the cooking process.
- In a large mixing bowl, put a bowl upside down so the corn on the cob can stand on it.
- Using a knife, start from the top of the corn and cut all the way down, repeating this action until the cob is clean.
- Discard of the cob and upside down bowl. Add the remaining vegetables to the bowl and toss.
- Add the dressing and toss well. Season with salt and pepper and serve cold.
Leave the dressing on the side if you aren’t planning on eating the whole salad in one sitting and dress just before serving. This way, the tomatoes won’t get soggy.
Keywords: recipe, side, appetizer, barbecue, vegan, vegetarian, gluten-free
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