This colorful vegetable salad bowl is filled with crunchy red cabbage, creamy avocado, crisp cucumber, sweet bell pepper, grated carrots, and juicy tomatoes. The vegetables are arranged in sections instead of being tossed together, making the salad look especially bright and inviting while allowing every ingredient to keep its own texture and flavor.
What really brings this salad together is the simple hummus dressing. Made with hummus, extra-virgin olive oil, and a little cold water, it is creamy, flavorful, and incredibly easy to prepare. It coats the fresh vegetables beautifully and makes the salad feel more satisfying without using mayonnaise or a heavy cream-based dressing.
This is the kind of flexible recipe that works for almost any occasion. Enjoy it as a quick and refreshing lunch, serve it as a colorful side dish, or add chickpeas, quinoa, grilled chicken, shrimp, or sliced steak to turn it into a complete meal. It is also a great way to use up fresh vegetables you already have in the refrigerator.
You can prepare most of the ingredients ahead of time and assemble the bowls just before serving. Fresh mint adds a bright finishing touch, but parsley, cilantro, or basil would also be delicious. Colorful, crunchy, and full of fresh flavor, this vegetable salad bowl is an easy recipe you will want to make again and again.
Why You’ll Love This Vegetable Salad Bowl
- It is colorful, fresh, and full of texture.
- The creamy dressing requires only three ingredients.
- No cooking is required.
- It is naturally vegetarian and easy to make vegan.
- You can prepare most of the vegetables ahead of time.
- It works as both a light meal and a side dish.
Ingredients You’ll Need
Red cabbage
Thinly sliced red cabbage adds crunch and beautiful color. Slice it as finely as possible so it is easier to eat. You can also gently massage it with your hands for about 30 seconds to soften it slightly.
Avocado
Choose a ripe but firm avocado. It should give slightly when gently pressed but should not feel overly soft.
Bell pepper
A red bell pepper adds sweetness and more color. Orange or yellow bell peppers will work just as well.
Carrot
Grated carrot blends easily with the other vegetables and adds natural sweetness.
Cucumber
A small cucumber or half of a large English cucumber works well. If your cucumber has thick skin or large seeds, peel and seed it before slicing.
Cherry tomatoes
Cherry or grape tomatoes add sweetness and juiciness. Cut them in half so they are easier to eat.
Fresh mint
Mint gives this salad a fresh, bright flavor. If you do not have mint, try fresh parsley, cilantro, or basil.
Hummus dressing
The dressing is made with hummus, extra-virgin olive oil, and cold water. The hummus makes it creamy, while the water thins it to a pourable consistency.
How to Make a Vegetable Salad Bowl
1. Prepare the vegetables
Finely shred the red cabbage. Grate the carrot, slice the bell pepper into thin strips, and cut the cucumber into thin rounds. Halve the tomatoes and thinly slice the avocado.
2. Make the hummus dressing
Add the hummus, olive oil, and cold water to a small bowl. Whisk until smooth and creamy.
The consistency of hummus varies by brand, so add another teaspoon or two of water if the dressing is too thick. Taste before adding salt because some hummus is already well seasoned.
3. Assemble the salad bowls
Divide the cabbage, carrot, bell pepper, cucumber, tomatoes, and avocado between two bowls. Arrange the vegetables in separate sections to keep the salad colorful and show off the different ingredients.
4. Add the dressing
Drizzle the hummus dressing over the vegetables and garnish with fresh mint. Serve immediately.
Tips for the Best Salad Bowl
- Slice the vegetables thinly. This makes the salad easier to eat and allows every bite to contain several different ingredients.
- Add the avocado last. This helps prevent it from getting mashed while you arrange the salad.
- Adjust the dressing consistency. Add cold water one teaspoon at a time until the dressing is easy to drizzle.
- Do not dress the salad too early. The vegetables will remain crisp if the dressing is added immediately before serving.
- Season after tasting. Hummus can already contain salt, lemon juice, garlic, and spices.
Rainbow Vegetable Salad Bowl with Avocado and Hummus Dressing
Ingredients
Method
- Prepare the vegetables. Finely shred the red cabbage. Grate the carrot, thinly slice the bell pepper and cucumber, halve the tomatoes, and slice the avocado.
- Make the dressing. In a small bowl, whisk together the hummus, olive oil, and cold water until smooth and creamy. If necessary, add more water, 1 teaspoon at a time, until the dressing is thin enough to drizzle. Taste and season with salt and black pepper if needed.
- Assemble the bowls. Divide the cabbage, carrot, bell pepper, cucumber, tomatoes, and avocado between two serving bowls. Arrange the vegetables in separate sections.
- Finish and serve. Drizzle the hummus dressing over the vegetables. Garnish with fresh mint and serve immediately.
Notes
- The recipe makes two generous lunch portions or four smaller side servings.
- If serving four as a side dish, each serving contains approximately 180 calories.
- Slice the avocado immediately before serving to prevent browning.
- The vegetables and dressing can be prepared ahead, but store them separately.
- Depending on the consistency of your hummus, you may need slightly more water.
- For extra flavor, add fresh lemon juice, red pepper flakes, or a pinch of ground cumin.
- To make the salad more filling, add chickpeas, quinoa, grilled chicken, shrimp, or sliced steak.
Easy Additions and Substitutions
This vegetable salad bowl is easy to customize with ingredients you already have.
Try adding:
- Chickpeas or white beans
- Cooked quinoa or farro
- Crumbled feta cheese
- Toasted pumpkin or sunflower seeds
- Hard-boiled eggs
- Grilled chicken
- Shrimp
- Sliced steak
For a spicy dressing, mix in a pinch of cayenne pepper, red pepper flakes, or a small amount of hot sauce.
For extra brightness, add a squeeze of fresh lemon juice to the hummus dressing.
What to Serve with This Salad
The salad makes two generous lunch portions. For a more filling meal, add chickpeas, quinoa, grilled chicken, or another protein.
It is also a fresh side dish for grilled meats. It is also a fresh and colorful side dish for grilled steak, chicken, fish, or shrimp.
Can I Prepare It Ahead of Time?
You can slice the cabbage, bell pepper, carrot, and cucumber up to one day in advance. Store them in separate airtight containers in the refrigerator.
The hummus dressing can also be prepared ahead and refrigerated for up to three days. It may thicken in the refrigerator, so whisk in a little cold water before serving.
For the best appearance and texture, slice the avocado and tomatoes shortly before assembling the salad.
How to Store Leftovers
Store the vegetables and dressing separately whenever possible. The prepared vegetables will keep in an airtight container in the refrigerator for up to two days.
Once the salad has been dressed and the avocado has been added, it is best eaten the same day.
Frequently Asked Questions
What is a salad bowl?
A salad bowl is a complete salad served in an individual bowl. The ingredients are often arranged in separate sections instead of being tossed together, creating a colorful and attractive presentation.
Can I make this salad vegan?
Yes. Most hummus is naturally vegan, but check the package ingredients to be certain.
Can I use store-bought hummus for the dressing?
Absolutely. Plain, garlic, roasted red pepper, or lemon hummus can all be used. Each one will give the dressing a slightly different flavor.
How can I add more protein?
Add chickpeas, lentils, tofu, quinoa, eggs, chicken, shrimp, or sliced steak. Chickpeas are an especially easy option because they pair naturally with hummus.
Can I use a different dressing?
Yes. A lemon vinaigrette, tahini dressing, balsamic vinaigrette, or creamy yogurt dressing would also work well with these vegetables.