This is my go to summer salad recipe. When it’s hot and bright out, I love a colorful salad, and I love being able to have an easy vegan salad for lunches to keep things light. You can use your own creative license with this recipe and find an array of vegetables and even fruits to use. I grow different colored carrots and tomatoes in my garden, and add in as in season. This recipe doesn’t have tomatoes because my plants are still just flowering, but feel free to throw in tomatoes if you have them around.

I love to make a bunch of salads in mason jars to eat throughout the week. They are a great to grab and go with you where ever the summer day may take you.. work, art studio, picnic, post-yoga bite, etc. I like to put the dressing on the side, but you can easily throw it in the bottom. Any dressing will do, even your favorite store-bought recipe. I am really addicted to this creamy lemon tahini dressing, especially when I am having a vegan salad and don’t have the added protein. 

This recipe is about as clean eating as it gets. The dressing is even oil free, so it works with most types of detox programs. It’s a great recipe if on a detox, or if like me, a little detox in the middle of an indulgent summer of BBQ’s and drinks with friends. It’s sure to brighten your day either way.

Without the garbanzo, it is paleo. If beans aren’t your thing, add seeds or nuts for protein. 

Enjoy and let me know your variations!

The Palette. Kale, green lettuce, red onion, radish, beets, yellow and purple carrots, garbanzo beans, purple cauliflower. 

The Palette. Kale, green lettuce, red onion, radish, beets, yellow and purple carrots, garbanzo beans, purple cauliflower. 

Rainbow Vegan Salad with lemon tahini dressing

  • chopped kale
  • chopped lettuce, of any variety.
  • shredded raw beets
  • sliced radishes
  • sliced carrots, yellow, red, orange, purple. Whatever you can find.
  • garbanzo beans (if paleo, you might omit)
  • chopped purple cauliflower, raw.
  • thinly sliced red onion

To assemble mason jar style, start with the cauliflower and red onion. Then add in kale and lettuce. Next add garbanzo, (or nuts/seeds if paleo) then add carrots, sliced radishes, and finish off with shredded raw beets. I keep the dressing separated out on this recipe. I like to put dressing in small jam jars for travel, or just in a regular mason jar if enjoying at home.

Oil free Lemon Tahini Dressing

  • 1/2 cup tahini
  • 3 garlic cloves
  • 3/4 cup lemon juice
  • 1/2 cup nutritional yeast
  • 6 T water
  • 2 T Apple Cider Vinegar
  • salt and pepper to taste

Mix all ingredients in your blender. If you want to adjust the thickness, add more water. Add salt and pepper at end to taste.

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