Rainbow Garden Salad

standard November 15, 2016 Leave a response


From one color to all the colors! I stuck to my CSA veggies for all my recipes this week, and last week’s box was definitely colorful. A nod back to the heart of summer, there was corn, tomatoes, zucchini, and peppers to work with. Add some quinoa, beans, and seeds for protein and texture, and the result is a giant salad to accompany any meal. Take this to a summer potluck, add it to your weekday lunch rotation, or even add it to your Thanksgiving menu this year.


Rainbow Garden Salad

Yield: Serves 4

Calories per serving: 428 kcal


  • 4 c spinach
  • 1/4 c shishito peppers, sliced
  • 1/2 c fresh corn
  • 1/4 c tomato, diced
  • 2 carrots, grated
  • 1/2 c zucchini, diced
  • 1 c quinoa, cooked
  • 1 c red beans, cooked
  • 1 medium avocado
  • 2 T olive oil
  • 1 T balsamic vinegar
  • 1 tsp agave nectar
  • 1/4 tsp sea salt
  • 1/4 tsp black pepper
  • 1/4 c sunflower seeds


  1. Toss veggies, avocado, beans, and quinoa together in a large mixing bowl.
  2. Mix together olive oil, vinegar, agave, salt and pepper. Pour over salad and toss to combine. Top with sunflower seeds.
  3. Divide onto plates and serve.


Per serving: 428 calories, 54 g carbohydrate, 19 g fat, 14 g protein, 287 mg sodium, 7 g sugar


Psst! Did you notice the beautiful napkin in these photos? It is a handmade heathered napkin from fellow vegan blogger, Beautiful Ingredient. All handmade linens are made out of recycled hemp and organic cotton. Perfect for everyday use or a formal gathering. Looking for linens for your Thanksgiving table? Now through the end of November, Neat & Nutritious readers can get  15% off orders over $25 in the Handmade Shop with the code HOLIDAYVB1012.

Disclaimer: I was gifted a heathered napkin in exchange for mentioning it on the blog. All content and opinions are my own. 


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