The Rainbow Salad, One-Dish Meal without cooking and very delicious is perfect for these hot days, ideal if you are on vacation but also great at home for a simple and light meal, perhaps with friends or relatives.
A One-Dish Meal that you can enrich with seasonal vegetables of your choice as long as they are colorful and can be used raw.
A rich and ultra-fast Rainbow Salad One-Dish Meal that you can prepare even a few hours in advance to enjoy a peaceful evening, serve it with some good homemade bread and it will be perfect.
If you like salads, below I leave you more ideas to propose for every occasion, and then right after the photo, let’s find out how to prepare the Rainbow Salad One-Dish Meal!!
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 10 Minutes
- Portions: 3
- Cooking methods: No cooking
- Cuisine: Italian
- Seasonality: All seasons
- Energy 845.09 (Kcal)
- Carbohydrates 69.98 (g) of which sugars 12.34 (g)
- Proteins 22.72 (g)
- Fat 57.37 (g) of which saturated 20.94 (g)of which unsaturated 18.94 (g)
- Fibers 16.97 (g)
- Sodium 652.48 (mg)
Indicative values for a portion of 567 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Rainbow Salad One-Dish Meal
- 3 Buffalo mozzarellas (3.5 oz each)
- 1 cup sweet corn (drained)
- 2 avocados
- 2 carrots
- 10.5 oz purple cabbage (cabbage)
- 8.8 oz red bell pepper (or cherry tomatoes)
- 1 tbsp lemon juice
- 1 tbsp apple cider vinegar
- 3 tbsp extra virgin olive oil
- 2 pinches salt
- to taste sesame seeds
- to taste poppy seeds
Preparation of Rainbow Salad One-Dish Meal
To prepare the Rainbow Salad one-dish meal without cooking, start by cleaning the vegetables.
Scrape the carrots and trim them, remove the cap from the bell pepper, discard the seeds and white filaments, and peel the avocado.
Drain the mozzarellas of their preserving whey and discard the liquid from the corn.
Note that you can vary the ingredients, for example, adding arugula for a brighter green, boiled chickpeas, or add basmati rice for a kind of Poke bowl.
Then, slice the avocados thinly and drizzle them immediately with lemon juice to prevent browning.
Place them on a serving dish or individual plates, dividing into 3 parts.
Cut the red bell pepper into strips and then into small pieces, and arrange them as shown in the photo.
Divide the carrots into 2 parts after trimming the ends, then cut them into sticks fine enough not to need cutting when eating.
Thinly slice the purple cabbage, and place one mozzarella in the middle of each plate.
If you wish, you can also add 1 cucumber peeled and sliced very thinly.
Salt all the vegetables on the surface, drizzle with apple cider vinegar, and extra virgin olive oil, then sprinkle with sesame and poppy seeds (you can use chia seeds if available).
Enjoy the Rainbow Salad Without Cooking fresh from the fridge.
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How to Store the Rainbow Salad Without Cooking
You can prepare all the vegetables except the avocado in the morning for the evening, but the avocado and mozzarella should be added just before serving.
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