Vegan Kaleidoscope Salad With Avocado Vinaigrette

Kaleidoscope Salad

I have been living in the midst of winter for 5-months now. And, I think I’ve officially had it. I need a Wintervention!

To offset how freakin’ cold it is outside, I thought I would make my Kaleidoscope Salad, and share it with you. It’s filled with brightly coloured greens and veggies — colours to combat against the winter blues.

Salad can be a little ‘ho-hum’. And, most people don’t automatically think about making a big salad for dinner. But I urge you to try this Kaleidoscope Salad because it’s heavy on fresh, plant-based, nutrient dense, raw flavor — and your body will love you for eating it.

Kaleidoscope SaladKaleidoscope Salad

Now…the trick with this salad to make sure that every component is really tasty. And, that’s pretty easy, since the add-in options are endless. You don’t have to stick with the ingredients that I chose. Go wild! Maybe instead of cucumber, you want roasted beets. Instead of marinated tomatoes, maybe you want chopped mushrooms.

The sky is the limit with this salad.

Vegan Kaleidoscope Salad With Avocado Vinaigrette
Prep time

Cook time

Total time


The sky is the limit with what you put in your kaleidoscope salad. Here’s how I do it.
Serves: 2

  • This salad serves 2
  • 1 half red pepper, sliced
  • 1 avocado
  • 1/2 onion
  • 1 clove of garlic
  • 1/2 cup of cooked chickpeas
  • 1/2 cucumber, chopped
  • 2 tomatoes
  • 1 carrot
  • 1/2 of an orange
  • Balsamic vinegar
  • Apple cider vinegar
  • Vanilla liquid stevia (I use NuNaturals)
  • Lettuce of any sort
  • Sprouts of any sort
  • Ground coriander
  • Ground cumin
  • Sweet paprika
  • dried oregano
  • Sea salt
  • Pepper
  • Olive oil
  • Water

  1. How to make the spiced chickpeas:
  2. Heat a pan on medium heat. Add 2 tbsp of olive oil. Then added 1/2 of a small onion, chopped.
  3. To the onion, add 1/2 clove of garlic, minced, 2 tsp of ground cumin, 1 tsp of ground coriander, 2 tsp of sweet paprika, 1/2 tsp of sea salt, 1/2 tsp of ground pepper. Cook the spices for 2-minutes.
  4. Add 1 1/2 cups of cooked chickpeas. Stir to coat the chickpeas in the spices and onion.
  5. Add 1/4 cup of water to the pan. Stir constantly. The water is just to bring some moister to the pan in order to infuse the chickpeas with the spice mixture.
  6. Add 2 tbsp of balsamic vinegar. Stir.
  7. Add juice of 1/2 orange. Stir.
  8. Taste the chickpeas. Do you want more orange juice? Do you need more salt? Set the chickpeas aside to cool.
  9. How to marinate the tomatoes:
  10. Chop two tomatoes. Place them in a bowl with 1/2 clove of garlic, minced, 3 tbsp of olive oil, 2 pinches of dried oregano, 3 pinches of salt and pepper. Set the tomatoes aside to marinate for 15 minutes.
  11. How to make the avocado vinaigrette:
  12. In a bowl, mash 1/2 avocado until smooth. You can also use a mini cuisinart food processor.
  13. To the avocado, add 1/4 tsp of sea salt and pepper, 4 tbsp of apple cider vinegar, and 4 drops of vanilla liquid stevia.
  14. You’re looking for a tanginess. If you need more tanginess, just add more vinegar (small amounts at a time).
  15. This salad dressing is creamy and thick.
  16. Assembling the salad:
  17. I first place down a bed of greens. In my salad today, I used boston lettuce. I then topped the lettuce with pea shoots.
  18. On top of the greens, add the chopped cucumber, marinated tomatoes, sliced carrots, and chickpeas. Add some sliced avocado and sliced red pepper, too.
  19. Keep the dressing on the side until you serve the salad.
  20. Drizzle the salad with more olive oil, and sprinkle salt and pepper on top.
  21. I topped this salad with Kohlrabi shoots (the purple sprouts).

Kaleidoscope SaladKaleidoscope Salad


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