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Rainbow Veggie Chopped Salad Recipe

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3.9 from 36 reviews

This vibrant Rainbow Veggie Chopped Salad combines a colorful mix of fresh vegetables, sweet mango, creamy avocado, and protein-rich quinoa, all tossed in a tangy hummus-lime dressing. Topped with crunchy sautéed corn and served alongside crisp yellow corn tortilla chips, this salad is a quick, refreshing, and nutritious meal perfect for any occasion.

Ingredients

Grains & Broth

  • 1 cup white quinoa
  • 1 teaspoon vegetable broth powder (or 1 bouillon cube, optional)

Vegetables & Fruits

  • 1 English cucumber
  • 10 oz cherry tomatoes
  • ¼ small red cabbage (or ½ radicchio)
  • 1 mango
  • 1 avocado
  • 1 corncob (or 1/2 can of sweet corn)
  • 1 bunch of cilantro

Oils & Condiments

  • 1 tablespoon olive oil
  • 4 tablespoons hummus
  • 2 tablespoons lime juice
  • 2-4 tablespoons water

Snacks

  • 1 bag of yellow corn tortilla chips

Instructions

  1. Cook Quinoa: Rinse the quinoa under cold water. Cook it according to the package directions, optionally adding the vegetable broth powder or bouillon cube to the cooking water for extra flavor. Once cooked, fluff with a fork and set aside to cool slightly.
  2. Prepare Cucumber & Tomatoes: Optionally peel the cucumber. Slice it lengthwise into three parts, then cut into long strips and dice into small pieces. Quarter the cherry tomatoes, then cut them into smaller pieces for bite-sized chunks.
  3. Chop Red Cabbage & Cilantro: Thinly slice the red cabbage, then cut the slices into strips. Chop those strips crosswise into fine pieces. Finely chop the cilantro leaves until minced.
  4. Cube Mango & Avocado: Cut the mango along the pit and the avocado in half. Score the flesh of both in a crosshatch pattern without piercing the skin, then scoop out the cubes with a spoon.
  5. Sauté Corn: If using fresh corn, cut the kernels off the cob. For canned corn, drain thoroughly. Heat olive oil in a pan over medium-high heat. Add the corn kernels and sauté for 3-5 minutes, stirring regularly, until they become golden and lightly charred.
  6. Make Dressing: In a small bowl or jar, whisk together hummus, lime juice, and 2 tablespoons of water. Adjust the consistency by adding up to 2 more tablespoons of water to achieve a smooth, pourable dressing.
  7. Combine Salad: In a large salad bowl, add the cooked quinoa, diced cucumber, tomatoes, chopped cabbage, cilantro, mango, avocado, and sautéed corn. Pour the dressing over the salad and toss gently to combine all ingredients evenly.
  8. Serve: Serve the chopped salad with a side of yellow corn tortilla chips for added crunch and texture.

Notes

  • Using vegetable broth powder in the quinoa adds extra flavor but is optional.
  • You can substitute red cabbage with radicchio for a slightly different taste.
  • Adjust the lime juice and hummus quantities in the dressing to taste.
  • For a vegan option, confirm the hummus does not contain animal-derived ingredients.
  • This salad is best served fresh but can be refrigerated for up to 1 day.

Find it online: https://justsosavory.com/rainbow-veggie-chopped-salad-recipe/