To make a rainbow salad you can really use any vegetables you want. For my rainbow salad I decided to use cucumbers, chickpeas, carrots, tomatoes and red onions. The trick is to chop the veggies in fairly small pieces, so that the ingredients all come together and there won't be big chunks of food in your plate. I used what I had in my fridge and it was very good, but next time I will make sure to add two more ingredients: corn and red cabbage. I think they will give it that extra pop of color and they will add different flavors to the salad. After laying the veggies by color on your plate, you of course need to make a nice light dressing. I decided to make a creamy mint-avocado dressing. Here is the recipe.
1 garlic clove
½ cup greek yogurt (or dairy-free yogurt)
10-15 mint leaves
1 teaspoon fresh Italian parsley
2-3 teaspoons lemon juice
1 tablespoon olive oil
½ teaspoon black pepper
½ teaspoon salt
Mix all the ingredients in a food processor, until smooth. Depending on your taste, you may want to add more mint leaves.