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Rainbow Chopped Salad with Apples and Avocados

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A bright and colorful salad full of chopped vegetables and fresh herbs tossed in a lemon-avocado vinaigrette.

September is a magical time of year here in Michigan because apples are in season but the farmers markets are still bursting with produce like peppers, zucchini and fresh herbs. This rainbow chopped salad is perfect for using up whatever fresh fruits and vegetables you have on hand.

One fruit I’ve been having trouble getting my hands on? A perfectly ripe, buttery, light green California avocado. For whatever reason, the avos sold in my local grocery stores are never from California which means they are rarely worthy of purchasing.

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After making a casual joke on Facebook about the lack of good avocados, my beautiful cousin Sabrina OVERNIGHTED a box from her local farmers market in Berkeley. I was so happy I almost started crying. We are heading to Berkeley in February and I plan to stock up!

One of my favorite tricks for dressing a salad is to use a chopped avocado in lieu of oil. As you toss the salad, the acid (lemon juice in this case) and the kosher salt break down the avocado. As it breaks down, it emulsifies into a rich, buttery and creamy vinaigrette packed with heart-healthy fats.

Thank you for my beautiful avocados, Sabi! I love you.

Your fork is waiting.

Rainbow Chopped Salad with Apples and Avocados

A bright and colorful salad full of chopped vegetables and fresh herbs tossed in a lemon-avocado vinaigrette.
4.5 from 4 votes
Print Pin Rate
Course: Salad
Cuisine: American
Keyword: healthy salad
Prep Time: 15 minutes
Total Time: 15 minutes
Servings: 8
Calories: 76kcal
Author: Liz DellaCroce

Ingredients

  • 1 apple cored and diced
  • 2 carrots diced
  • 1 yellow pepper seeded and diced
  • 3 celery stalks diced
  • 1 large zucchini diced
  • 1 red onion diced
  • 1 avocado cubed
  • 1 cup fresh herbs - minced (i.e. basil, parsley, cilantro)
  • 1 juice of lemon
  • 1 teaspoon kosher salt
  • 1/2 teaspoon pepper

Instructions

  • Add all ingredients to a large bowl and toss until combined. As you continue to toss the vegetables, the avocado, salt and lemon juice will emulsify into a creamy and delicious vinaigrette - no oil required.

Notes

Salad can be stored in the refrigerator dressed for up to 3 days or 5 days undressed.
Nutrition Facts
Rainbow Chopped Salad with Apples and Avocados
Amount Per Serving
Calories 76 Calories from Fat 31
% Daily Value*
Total Fat 3.4g 5%
Saturated Fat 0.7g 4%
Trans Fat 0g
Polyunsaturated Fat 2.7g
Cholesterol 0mg 0%
Sodium 324mg 14%
Total Carbohydrates 11.7g 4%
Dietary Fiber 4.1g 16%
Sugars 5.1g
Protein 1.9g 4%
* Percent Daily Values are based on a 2000 calorie diet.
Did you make this recipe?Tag @thelemonbowl on Instagram

Want more apple inspiration? Check out these #FallFest favorites!

Weelicious: Apple Butter Turnovers
Virtually Homemade: Apple Almond Salad with Honey Mustard Dressing
Taste With The Eyes: Bleu Waldorf Petrale Sole
FN Dish: Celebrate Apples with Crisps, Crumbles and Cobblers

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Comments

  2. This looks absolutely delicious. I can’t wait to try it! Question: How do you keep your avocados from spoiling when you “stock up”? I’m fortunate enough to live in CA, but can’t keep an avocado for more than 2-3 days or they turn brown inside. Any tips would be soooo helpful!

    Reply

    • Oh umm… I don’t stock up. Good avocados are really hard to find around here. I’m in Michigan and it’s rare that I can find CA avocados. So I don’t have much advice for you other than eat them with wild abandon when you get a good ripe one – haha. :)

      Reply

      • Haha! Got it, Liz. I think that those of us in Cali forget how lucky we are – at least I know I do. Will add that to my gratitude list!!

  12. I thought it was just us Phoenicians having bad luck with avocados. They’ve been small, hard yet rotted more often than not :( I could eat one ever.single.day. so I’m hoping the issue gets resolved asap so I can make this salad!

    Reply

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