What are your favorite vegan salad ingredients? This plant-based power salad had my tastebuds at OMG. I have been eating WAYYYYYY more raw foods and whole foods in general since recommitting to eating clean! Woohoo! I am so excited about the new and simple plant-based dishes I’ve been creating. Did you know that purple cabbage is jampacked with vitamin C?

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Rainbow Power Salad

  • Author: Rae Aflatooni
  • Total Time: 15 minutes
  • Yield: 12 Servings 1x
  • Diet: Vegan


Units Scale
  • 1 carrot, grated
  • 1/2 cucumber, shredded
  • 5 cherry (or grape) tomatoes, halved
  • 1/2 of an avocado, sliced lengthwise
  • 1/3 cup red cabbage, shredded
  • 1 handful mixed romaine lettuce, chopped
  • 1/4 cup walnuts
  • 1 tablespoon pomegranate seed (or more to taste)
  • pinch of ground black pepper
  • pinch of Himalayan salt
  • 1 tablespoon avocado oil
  • 1 tablespoon freshly squeezed lemon juice


  1. Prep all vegetables and pomegranate and arrange in a bowl (if using as an appetizer or snack, separate between 2 – 4 smaller bowls).
  2. Drizzle lemon juice and sprinkle ground black pepper on top.
  • Prep Time: 15
  • Category: Main, Salad, Side
  • Cuisine: American

Keywords: rainbow salad, veggie salad, veggie packed salad,

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  1. Talk about #eattherainbow!