A Colorful Crunch-Fest That’s as Nutritious as It Is Delicious
If you’re craving something fresh, vibrant, and full of flavor, this Rainbow Salad with Plantain Chips and Zesty Citrus Vinaigrette is about to become your new favorite. Packed with an array of colorful vegetables, tossed in a bright, citrusy dressing, and topped with crunchy, golden plantain chips, it’s equal parts nourishing and exciting.
This isn’t your average chopped salad. It’s a textural playground: crisp cabbage, juicy bell peppers, sweet corn, creamy avocado, and ribbons of carrot—all layered into a showstopping bowl of color. The finishing touch? Homemade or store-bought plantain chips that add a tropical crunch and a nod to Latin American and Caribbean flavors.
It’s vegan, gluten-free, meal-prep friendly, and easy to customize. Serve it as a main dish with added protein, or a crowd-pleasing side at your next picnic or potluck.
Why Rainbow Ingredients Matter: More Than Just Looks
Eating the rainbow isn’t just about aesthetic appeal—it’s a nutrition powerhouse strategy. Each color represents different phytochemicals, antioxidants, and nutrients. In this salad, every ingredient has a purpose:
- Red (Bell peppers, red cabbage): Rich in vitamin C and antioxidants.
- Orange (Carrots): Packed with beta-carotene and fiber.
- Yellow (Corn, yellow peppers): Adds sweetness and B vitamins.
- Green (Lettuce, cucumber, avocado): Brings folate, healthy fats, and crunch.
- Purple (Purple cabbage or radish): Provides anthocyanins—great for heart health.
Layering these not only provides visual beauty but also ensures you’re getting a wide range of vitamins and minerals in one bowl.
Star Ingredient: Plantain Chips
Plantain chips bring something truly special to this salad—tropical crunch and a subtle sweetness that balances the acidity of the vinaigrette and the sharpness of raw vegetables.
You can use:
- Homemade chips: Thinly slice green plantains, toss in oil and salt, and bake or fry until golden.
- Store-bought chips: Choose unsweetened, lightly salted versions for best contrast.
Why they work:
- Textural contrast: Crispy against the soft avocado and juicy vegetables.
- Flavor balance: Slightly sweet, starchy chips bring in Caribbean-inspired flavor.
- Topping factor: Adds height and crunch to each bite.
Tip: Add chips just before serving so they stay crisp.
Building the Rainbow: Core Ingredients
Here’s a breakdown of what goes into this salad, organized by color and role:
- Base Greens: Romaine, baby spinach, or shredded butter lettuce
- Red: Cherry tomatoes, red bell pepper, red cabbage
- Orange: Julienned carrots
- Yellow: Sweet corn, yellow bell pepper
- Green: Sliced cucumber, diced avocado, chopped herbs
- Purple: Shredded purple cabbage or sliced radishes
- Extras: Scallions, cilantro, toasted seeds, or nuts for added flair
The goal is to chop everything into bite-sized, scoopable pieces so you get color and flavor in every forkful.
Citrus Vinaigrette: Bright and Balanced
This dressing ties the whole dish together. Made with fresh orange and lime juice, olive oil, and a touch of Dijon mustard, it’s sweet, tangy, and zippy enough to cut through the richness of the avocado and sweetness of the corn.
Vinaigrette Highlights:
- Orange juice: Adds natural sweetness and brightness.
- Lime juice: Brings acidity and sharpness.
- Dijon mustard: Adds depth and emulsification.
- Olive oil: Richness and balance.
- Maple syrup or agave: Optional, for subtle sweetness.
- Garlic or shallot (optional): A bit of bite to ground the citrus.
Tip: Whisk or shake it just before using. It also doubles beautifully as a marinade or dip for the plantain chips.
Recommended Tools and Equipment
You don’t need much, but a few key items make prep smoother:
- Mandoline or julienne peeler: For uniform carrot and radish ribbons.
- Large salad bowl: To toss everything together evenly.
- Sharp knife: For chopping veggies cleanly.
- Blender or jar: For making and storing the vinaigrette.
- Vegetable peeler: For cucumber ribbons or carrot shavings.
Smart Prep Tips and Storage
Prep like a pro:
- Chop everything in advance: Except avocado and herbs—add them just before serving.
- Make the vinaigrette up to 5 days ahead: Store in a sealed jar in the fridge.
- Keep plantain chips separate: Add them just before serving to keep them from softening.
- Layer in a jar for meal prep: Dressing on the bottom, crunchy veggies next, greens and chips on top.
This salad is surprisingly meal-prep friendly if you store components separately.
Variations and Substitutions
This salad is easy to customize based on what’s in season or your pantry:
- Add protein: Grilled tofu, black beans, shredded chicken, or cooked shrimp.
- Swap chips: Use tortilla strips or toasted pepitas if plantain chips aren’t available.
- Add grains: A scoop of quinoa, couscous, or bulgur adds heartiness.
- Different dressing: A creamy cilantro-lime dressing or mango vinaigrette works well too.
- Spicy version: Add sliced jalapeños or a pinch of chili flakes to the dressing.
Common Questions and Fixes
Can I make this ahead of time?
Yes, with a few caveats. Keep the dressing, avocado, and plantain chips separate. Toss just before serving.
My chips got soggy—how can I fix that?
Unfortunately, once plantain chips absorb moisture, they lose their crunch. Keep a fresh batch on hand and add only what you’ll eat at the moment.
What kind of plantains should I use for homemade chips?
Green plantains are best—they’re starchy and fry up crisp like potatoes.
Can I serve it warm?
Yes! Roast or grill some of the veggies (like corn or peppers), and serve with warm plantain chips for a cozy take.
Flavor Boosts and Garnish Ideas
To take this salad from tasty to unforgettable:
- Lime zest: Over the top for a fresh citrus burst.
- Chili-lime salt: Adds tangy spice and makes the salad sing.
- Toasted coconut flakes: A tropical twist with crunchy texture.
- Pickled onions: Add color and acidity.
- Fresh cilantro or mint: Herbaceous balance to the sweet-savory flavors.
Ingredients
For the Salad
- 4 cups mixed greens (romaine, spinach, or lettuce blend)
- 1 cup cherry tomatoes, halved
- 1 cup shredded red or purple cabbage
- 1/2 red bell pepper, thinly sliced
- 1/2 yellow bell pepper, thinly sliced
- 1/2 cup julienned carrots
- 1/2 cup cucumber, thinly sliced or ribboned
- 1/2 cup cooked sweet corn (fresh or thawed frozen)
- 1 avocado, diced
- 1/3 cup sliced radishes or extra cabbage (optional)
- 1/2 cup plantain chips
- 2 tablespoons chopped fresh cilantro or mint
For the Citrus Vinaigrette
- 2 tablespoons fresh orange juice
- 1 tablespoon fresh lime juice
- 1 teaspoon Dijon mustard
- 1/2 teaspoon maple syrup or agave (optional)
- 3 tablespoons extra virgin olive oil
- Salt and black pepper, to taste
- Optional: 1 small garlic clove or 1 teaspoon minced shallot
Instructions
Step 1: Make the Vinaigrette
In a jar or small bowl, combine orange juice, lime juice, Dijon mustard, maple syrup (if using), and olive oil. Add salt and pepper to taste. Shake or whisk until well combined. Set aside.
Step 2: Prep the Vegetables
Wash and dry all vegetables. Slice, shred, or ribbon each ingredient as needed. Dice avocado just before serving to prevent browning.
Step 3: Assemble the Salad
In a large bowl or serving platter, layer greens first, followed by the colorful chopped vegetables. Add avocado and sprinkle with chopped herbs.
Step 4: Dress and Top
Drizzle with citrus vinaigrette. Toss gently to combine. Top with plantain chips just before serving.
Storage and Leftovers
Storage: Keep the salad undressed in an airtight container for up to 3 days. Store vinaigrette and chips separately.
Make-ahead tip: Prep vegetables and vinaigrette a day ahead. Assemble and add plantain chips fresh.
Leftovers: Best eaten fresh. If chips go soft, replace before serving.
Rainbow Salad vs. Tropical Salad vs. Chopped Salad
Here’s how it compares:
- Rainbow Salad: Focuses on color variety, crisp texture, and nutrition. Plantain chips add uniqueness.
- Tropical Salad: Often includes fruit like mango or pineapple with creamy dressings.
- Chopped Salad: Everything is finely diced and fully mixed. This salad retains layers and visual appeal.
This Rainbow Salad with Plantain Chips stands out for its bright flavors, global influences, and satisfying crunch. It’s playful and vibrant, yet balanced and wholesome—the kind of dish you’ll want to make on repeat, especially when the sun’s out.