Chromatic Rainbow Salad with Sunbeam Dressing

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-07 · Updated 2026-04-07

A crisp salad where layered vegetables create a spectrum of colors, drizzled with a golden citrus vinaigrette that mimics sunlight. This healthy-inspired salads (vegan) ready in about 15 minutes pairs mixed greens, beetroot, carrot into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 320 calories and feeds 2, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 5 oz mixed greens
• 1/2 cup beetroot
• 1/2 cup carrot
• 1/4 cup radish
• 1/4 cup red cabbage
• 1/2 medium avocado
• 2 tbsp lemon juice
• 1 tbsp honey
• 3 tbsp extra virgin olive oil
• 1 tsp dill

Instructions

1. Step 1: Thinly slice 1/2 cup beetroot into matchsticks, grate 1/2 cup carrot, thinly slice 1/4 cup radish, and finely chop 1/4 cup red cabbage. Halve and pit 1/2 medium avocado, then slice into thin half-moons.
2. Step 2: In a small bowl, whisk 2 tbsp lemon juice, 1 tbsp honey, and 1 tsp dill until combined. Gradually drizzle in 3 tbsp extra virgin olive oil while whisking constantly until emulsified.
3. Step 3: Arrange mixed greens on a plate, then layer beetroot, carrot, radish, red cabbage, and avocado slices in a rainbow pattern. Drizzle with 2 tbsp dressing and serve immediately with remaining dressing on the side.