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8 Creative Picnic Salads

8 Creative Picnic Salads post image

As spring approaches, so does a new season of fresh greens and garden fare ready to make into delicious dishes. Whether you’re looking for the perfect picnic, potluck salad or a simple delicious fresh dish for dinner, these vibrant salads are sure to satisfy.

All eight recipes are 100% vegan and incorporate a mixture of fresh greens, tomatoes, corn, beets, avocadoes, cabbage, carrots, cucumbers and more!

I’ve also included a couple of special recipes that rely almost completely on carrots and beets for those that love these healthy, sweet veggies and for those looking for a better way to serve them!

Pink Passion Salad
Creamy Cole Slaw
Champion Carrot Salad
Quick Tahini Dressing in a Jar
Grate Beet Salad
Rainbow Salad
Mexicavo Salad
Gold Caesar Salad
Vibrant Italian Salad


Who doesn’t need more passion in their life and in their salad…?

If you want to get the health benefits of cabbage and are looking for a new spin on cabbage salad – this is the dish for you!

Pink Passion Salad
serves 5–6

1 small head green cabbage
1/2 small head red cabbage (thinly sliced or shredded)
1 beet, grated
1 red bell pepper, diced
1 tomato, diced
2 Tbsp. fresh basil, chopped
2 red onion slices, diced
1 lemon, juiced
sea salt or substitute, to taste
4 Tbsp. nutritional yeast
2 Tbsp. fresh dill, chopped
2 Tbsp. olive oil
fresh herbs of choice (optional)

1. Prepare vegetables and mix in a bowl. Dress with the remaining ingredients.
2. Chill for several hours before serving, allowing it to marinate.


This twist on a classic Cole Slaw is tangy, raw, vegan and delightful.

Creamy Cole Slaw
serves 4

1 head cabbage, shredded
1 cup water
1/2 cup raw tahini
1/8 cup raw apple cider vinegar
1–2 tsp. sea salt, to taste
3 tsp. onion powder
1/4 cup fresh lemon juice
2 tsp. stoneground mustard (optional)

1. Shred the cabbage finely and set aside in a bowl.
2. Place remaining ingredients in a blender and blend thoroughly. Pour over shredded cabbage, mix well and allow to marinate.

Variation: For fun and variety add shredded carrots, finely chopped kale and/or thinly sliced red pepper.


This recipe is one of my favorites, but it does require either a Champion®  Juicer or a food processor to make.

The finished salad comes out sweet and a bit creamy with a fresh dill flair. It’s quite tasty on its own, but also delicious on crackers, bread or in a wrap.

Champion Carrot Salad
serves 4

2 cups carrots, grated
1 stalk celery, diced finely
1/4 sweet onion, diced small
1 Tbsp. dill weed (or to taste)
1 cup thick tahini dressing (see below)
a dash of garlic & onion powder
sea salt, to taste

Tahini Dressing:

Quick Tahini Dressing in a Jar

Great for traveling!

1/2 cup tahini
2/3 cup water
2 tsp. tamari or substitute
1 tsp. nutritional yeast (optional)

Place all ingredients in a jar and shake vigorously or use a blender and give it a whirl.

1. Grate carrots through a Champion Juicer*. (Rather than assembling with the juicing screen, assemble leaving that space open.) Another option is to use a food processor with the grater blade or a hand grater and grate as finely as possible.
2. Mix all ingredients together. Chill. Garnish with extra dill weed.

* If you do not have a Champion Juicer you will need a food processor to make this recipe properly. Begin by grating the carrots using the grater attachment, if you have one, then remove them from the machine and put on the S-shaped blade. After the S-shaped blade is secure put the carrots back in the food processor and blend until they are a spreadable consistency (mushy and juicy). Then mix the remaining ingredients into the carrots and serve as usual.


If you’re one of those people that find beets to be an “acquired taste” and not one you’re fond of, why not give beets another try, with different seasonings this time? The sweet, earthy flavor of beets comes along with heaps of wonderful vitamins and brilliant color sure to make any salad pop.

Grate Beet Salad
yields 6 cups

4–6 beets, peeled & grated
3/4 cup sweet onion, diced

1 cup water
1 Tbsp. sweet onion, diced
1/2 cup raw tahini
2 Tbsp. raw apple cider vinegar
2 Tbsp. nutritional yeast
1 clove garlic
3 dates, pitted (optional)

1. Grate beets and place in a mixing bowl. Add the diced onion.
2. In a blender, mix the dressing ingredients. Pour over the shredded beets. Marinate for several hours and serve.

“Why are there so many songs about rainbows, and what’s on the other side?”

The Rainbow Connection (Kermit the Frog)


Who doesn’t enjoy a beautiful rainbow? Especially an edible one!

Rainbow Salad
serves 5–6

1/2 cup cabbage, shredded
3/4 cup red bell pepper, diced
1 cup carrot, grated
1/2 cup purple cabbage, grated
1 stalk celery, diced small
2 1/2 cups broccoli flowerets
1/3 cup scallions, diced
1/2 tomato, diced
1/4 cup fresh lemon juice
2 Tbsp. oil
sea salt/Tamari, to taste
1/2 Tbsp. herb seasoning (such as Herbamare)
2 Tbsp. nutritional yeast
1/2 tsp. black pepper

Mix all ingredients together in a bowl. Allow to marinate a short time and serve.

Fresh organic corn is one of the joys of summer and this delicious salad showcases corn along with tomatoes, avocadoes and more! It’s sweet, savory, creamy and hardy.

Mexicavo Salad
serves 4–6

4 ears of organic corn
4 tomatoes, diced
1/4 cup red bell pepper, diced
1 bunch pok choy or bok choy
1/2 cup sweet onion, diced

Blender Ingredients
1/4 cup raw apple cider vinegar
1/4 cup cold-pressed olive oil
1 tsp. nutritional yeast
sea salt/tamari, to taste
1 small clove garlic
a dash of pepper
1 tsp. herb seasoning (such as Herbamare)

Final Ingredients
5–6 avocados (Hass), cubed
1/2 cup fresh cilantro, chopped

1. Cut corn kernels from cob. Place in a bowl with the next four ingredients.
2. In a blender, whiz the Blender Ingredients. Pour onto vegetables in bowl and allow to marinate for 1/2–1 hour.
3. Finally, just before serving, add the avocado and fresh cilantro. Stir well and serve.


Caesar Salad has always been one of my favorite dishes, probably more for the dressing than the iceberg lettuce that often accompanies it. The recipe below has even more to love about it than your classic Caesar though! It’s full of fresh baby greens instead of iceberg lettuce and it’s 100% vegan – Yum!

Golden Caesar Salad
yields 1 medium-sized bowl

12 cups baby mixed greens, loosely packed
(totsoi, bok choy, spinach)
1 yellow bell pepper, sliced thinly
6 mushrooms, sliced thinly

1/2 cup raw macadamia nuts
1/2–1 Tbsp. nutritional yeast
1/4 tsp. sea salt

3 dates soaked in 1/2 cup water
1 Tbsp. mustard (stoneground)
2 Tbsp. cold-pressed olive oil
1/2 tsp. nutritional yeast
1/4 tsp. sea salt
2 tsp. fresh lemon juice

1. Wash and dry mixed greens and place in a salad bowl with pepper and mushrooms.
2. In a small blender cup (or blender), place macadamia nuts, yeast and salt. Pulse enough to chop nuts into small pieces but not into a paste. Set aside.
3. In a blender, blend the Dressing ingredients.
4. Toss the salad with the dressing just before serving. Sprinkle with macadamia topping.


This salad is dressed in a homemade Italian style vinaigrette, making it a versatile and easy-to-make dish. Follow the directions below or add your own flair by throwing in some of your favorite raw veggies.

Vibrant Italian Salad
serves 4–6

3 cups fresh tomatoes, cubed
2–3 cups English cucumbers, peeled & sliced
1/2 sweet onion, diced small
1 1/2 cups broccoli flowerets

Blender Ingredients
1/4 cup water
1/4 cup cold-pressed olive oil
1 tsp. onion powder
1 clove garlic
1 tsp. garlic powder
1 Tbsp. date sugar (or 2–3 dates, soaked)
sea salt/tamari to taste
3 Tbsp. nutritional yeast

Final Ingredients
1 1/2 large avocadoes, cubed
1 tsp. herb seasoning (such as Herbamare)
1/8 cup raw apple cider vinegar
1/2 Tbsp. basil
1 Tbsp. oregano
1/4 tsp. black pepper
1/2–1 tsp. sea salt

1. Place the tomatoes, cucumber, onion and broccoli flowerets in a large mixing bowl.
2. In a blender, whiz the Blender Ingredients. Pour over vegetables and marinate for an hour. After marinating, add the avocado and final ingredients. Stir and serve.


Related Posts:

Tantalizing Tahini Recipes

Six Simple Ways to Enjoy Kale!

Nutritious and Delicious Sprout Salads

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