Spiralized Kaleidoscope Salad

Spiralized Kaleidoscope Salad - Triple Chocolate Kitchen

Last week during #RecipeMakeover, we published a number of better-for-you recipes to help kickstart your healthier spring diet. If you missed any of the recipes, check them out here:

And if you go to any of these links, you’re going to find lists of dozens of healthier alternative recipes from the other food bloggers who participated in #RecipeMakeover!

Just because our dedicated health food week is over doesn’t mean I’m never going to post a nutritious recipe ever again. Hey, I like my cookies and cupcakes, but I also like being able to see my toes. 🙂

So today’s recipe is healthy too! This one uses my new favorite kitchen tool, the spiralizer. I make some potato ribbons with my spiralizer a few months ago, which I posted here if you haven’t seen that recipe already. Yum!

This salad hits all the right marks – a million different textures, a punch of flavor, and of course, a rainbow of colors. It is a crowd-pleaser, and the spriralized veggies give it that something special to impress your friends. Plus, you can make a HUGE batch by doubling or tripling the recipe, and it takes no time at all!

This recipe is courtesy of 150 Best Spiralizer Recipes by Marilyn Haugen & Jennifer Williams. It is reprinted with publisher permission. Available here or wherever books are sold. Image credit: Colin Erricson


Spiralized Kaleidoscope Salad

This salad kick-starts your senses with its curly, colorful, ever-changing textures, sweet and savory flavors and delectable crunchy topping.
Total Time 20 minutes
Servings 6 servings


Salad Base:

  • 2 carrots
  • 2 parsnips
  • 1 jicama
  • 1 cucumber
  • 1 green bell pepper
  • 1 small red onion
  • 3 cups watercress
  • 2 to matoes


  • 1 ⁄2 cup fresh cilantro
  • 2 Tablespoons fresh dill
  • 1 ⁄4 cup freshly squeezed orange juice
  • 2 Tablespoons freshly squeezed lime juice
  • 2 Tablespoons freshly squeezed lemon juice
  • 1 ⁄2 teaspoons agave
  • 3 ⁄4 cup extra virgin olive oil
  • 1 pinch kosher salt


  • 1 ⁄2 cup sprouted quinoa
  • 1 ⁄2 cup sun-dried goji berries
  • 1 ⁄4 cup sliced almonds
  • 1 ⁄4 cup chopped peanuts
  • 3 tbsp chia seeds
  • 1 pinch kosher salt optional


  1. Peel vegetables and cut one end flat to fit into the spiralizer. Using a spiralizer, cut carrots, parsnips, jicama, cucumber, green pepper, and onion into medium strands.
  2. Pat jicama and cucumber strands dry.
  3. Remove white flesh and seeds from pepper.
  4. Cut tomato into wedges.
  5. Place watercress in a large bowl. Add spiralized strands in random twisting layers on top.Top with tomato wedges.
  6. In blender, combine cilantro, dill, orange juice, lime juice, lemon juice, and agave. With the motor running, through the feed tube, gradually add oil, blending until emulsified. Season to taste with salt. Drizzle over salad.
  7. In a medium bowl, combine quinoa, goji berries, almonds, peanuts and chia seeds. Season to taste with salt, if desired. Sprinkle over salad.

Recipe Notes

After spiralizing bell peppers, you will need to remove the white flesh and seeds from the strands. Alternatively, you can core the peppers, but they will not hold their shape as well during spiralizing.

Are you looking for other delicious salad recipes? Here are a few to try:

Dill Cucumber Salad:

Dill Cucumber Salad 1

Kale Salad with Homemade Poppy Seed Dressing:

kale salad

Summer Pasta Salad with Vegetables:

Summer vegetable salad featured

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Allison is one of the co-founders here at The PinterTest Kitchen. She also works as a content marketing consultant and freelance writer - find out more at AllisonBoyer.com.

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