They say that more colors on the plate means more nutrients. If that’s the case, Rainbow Salad has all the nutrients you could possibly need! A tapestry of color and flavor, from the sweet and peppery radishes, to the juicy and sunny oranges, to the brightness of pomegranate, and to the creaminess of avocados, Rainbow Salad really puts it all on the plate! With a zesty and creamy dressing all on top, your tastebuds will be experiencing the beauty of the rainbow with each bite. There doesn’t need to be a pot of gold at the end of it for it to be truly magical!

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For the dressing:

  • 1/4 cup mayonnaise
  • 2 tablespoons orange blossom honey or another similarly floral honey
  • 1 tablespoon orange zest
  • 1/4 cup fresh orange juice
  • 1/2 teaspoon dry mustard
  • 1/2 teaspoon poppy seeds
  • 1/8 teaspoon kosher salt
  • 1/8 teaspoon black pepper

For the salad:

  • 1 large watermelon radish, peeled and cut into very thin rounds
  • 1 medium orange, peeled and cut into thin rounds
  • 1 medium grapefruit, peeled and cut into segments
  • 6 ounces small radishes, trimmed and cut into thin wedges
  • 2 small avocados, peeled, pitted, and diced
  • 1/2 cup pomegranate arils
  • 3 tablespoons pistachios, salted and roasted
  • 2 tablespoon scallions, chopped, white and tender green parts only
  • micro greens, optional, to taste
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon black pepper


Step 1 –Whisk the mayonnaise, the honey, the orange zest, the orange juice, the dry mustard, the poppy seeds, 1/8 teaspoon of the kosher salt, and 1/8 teaspoon of the black pepper together in a small bowl.

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Step 2 –Refrigerate the dressing until ready to use.

Step 3 –On a serving platter, arrange the watermelon radish, the orange, the grapefruit, the small radishes, and the avocados.

Step 4 –Sprinkle the salad with the pomegranate, the pistachios, the scallions, the micro greens, the remaining salt, and the remaining pepper.

Step 5 –Drizzle the salad with the dressing, reserving some for serving.

Step 6 –Serve.