Summer Rainbow Salad

Bright, refreshing and so healthy! This summer rainbow salad takes less than 15 minutes to make from start to finish!


Units Scale
  • 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


  1. 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.
  2. Boil the corn for 5 minutes and shock in cold water to stop the cooking process.
  3. In a large mixing bowl, put a bowl upside down so the corn on the cob can stand on it.
  4. Using a knife, start from the top of the corn and cut all the way down, repeating this action until the cob is clean.
  5. Discard of the cob and upside down bowl. Add the remaining vegetables to the bowl and toss.
  6. 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.


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