Crunchy rainbow chopped salad

A probiotic-rich dressing tops this easy recipe.

“Lentils are rich in fiber a great vegetarian source of protein, meaning they’ll help keep you full longer,” says New York City-based recipe developer Laura Rege. Look for the pre-cooked ones in the produce section.

Serves 1

This recipe is part of our meal prep series. Click here for the full plan.

Photography by Jennifer Causey


¼ cup cooked corn
1½ cups baby spinach
½ small carrot, thinly sliced
¼ cup red cabbage, shredded
¼ cup cherry tomatoes, halved
1 radish, thinly sliced
¼ cup pre-cooked green lentils
½ avocado, diced



In an airtight container combine the corn kernels with the spinach, carrot, cabbage, tomato, radish, and lentils.


Place the coconut ranch dressing and avocado in two separate airtight containers and store everything in the fridge.



Top the salad with avocado. Shake the coconut ranch dressing well, then drizzle over the salad as desired.