Rainbow Layered Salad Recipe

Rainbow Layer Salad

Rebecca Clyde MS, RDN, CD

This salad has the colors of the rainbow and is made with handy ingredients such as frozen corn. Tweet this


1 pint red grape or cherry tomatoes, quartered
1 cup shredded carrots
1 cup frozen corn kernels
2 Hass avocados, pitted and sliced into thin wedges
1 cup thinly sliced red cabbage
1 cup crushed blue corn chips
Juice of 1 lime
Juice of 1 lemon
¼ cup olive oil
½ teaspoon salt
Freshly ground pepper to taste


Before you begin: Wash your hands.

  1. In a clear glass serving bowl, layer the tomatoes, carrots, frozen corn, avocados, red cabbage and blue corn chips in order. Let stand at least 15 minutes for corn to fully defrost.
  2. Make salad dressing by whisking together lime juice, lemon juice, olive oil, salt and pepper.
  3. Serve salad with dressing on the side.

Nutrition Information

Serving size: 1 cup of salad with dressing
Serves 6

Calories: 285; Total fat: 21g; Saturated fat: 3g; Cholesterol: 0mg; Sodium: 229mg; Carbohydrates: 27g; Fiber: 7g; Sugars: 11g; Protein: 3g; Potassium: N/A; Phosphorus: N/A