Rainbow Chop Salad with Avocados and Apples - The Lemon Bowl
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4.5 from 4 votes

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.
Course Salad
Cuisine American
Keyword avocado chopped salad
Prep Time 15 minutes
Total Time 15 minutes
Servings 8
Calories 76kcal
Author Liz Della Croce


  • 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


  • 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.


Salad can be stored in the refrigerator dressed for up to 3 days or 5 days undressed.


Calories: 76kcal | Carbohydrates: 11.7g | Protein: 1.9g | Fat: 3.4g | Saturated Fat: 0.7g | Polyunsaturated Fat: 2.7g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 324mg | Fiber: 4.1g | Sugar: 5.1g