Rainbow Superfood Salad With Basil Dressing

Hello Eat Drink Paleo readers! I’m tremendously excited to be sharing this vibrant happy inducing salad with you today. I’m Chantelle and I write the ...

By Alex

• Aug 03, 2026 • 0 Comments •

5.0

Rainbow Superfood Salad With Basil Dressing

Prep Time

23 mins

Cook Time

45 mins

Total Time

68 mins

Servings

4 People

Hello Eat Drink Paleo readers!

I’m tremendously excited to be sharing this vibrant happy inducing salad with you today. I’m Chantelle and I write the paleo food blog Naked Cuisine. To me, food should be made with real unprocessed ingredients aka naked, stripped of all falsity, cover up, modified corn solids and all that nastiness.

Up here in Canada it is bloody cold right now (yes I’m very jealous of all the Aussies at the moment), which equates to a high level of importance placed upon colourful salads like this one. Salads loaded with superfoods like pomegranate, avocado, hemp seeds and sauerkraut are great in any season. This salad is highly adaptable to what’s in season and the dressing has the perfect balance of zing and creaminess that just keeps you wanting more. If you love a good salad dressing as much as I do, my lemony tahini dressing is another great one to have in your repertoire.

I like to add sauerkraut to my salads for extra probiotics and insanely delicious crunch factor. I can even manage to sneak it past sauerkraut skeptics (they don’t know what they’re missing). If you’re interested in learning more about the benefits of sauerkraut and other ferment foods check out my article on 10 reasons to eat sauerkraut and some delicious recipes. Eating fermented foods with every meal literally changed my health. Not only are they delicious but they improve digestion, mood, and reduce inflammation.

I found Irena’s blog through her post on paleo friendly Jamie Oliver recipes. I think we both share a mutual adoration for the naked chef. One recipe that didn’t make the list is his homemade beetroot salmon gravlax, I think it would go beautifully with this salad and the bright red colour from the beets adds extra rainbow intensity to the dish.

Enjoy!

From Irena: I’m super stoked to be able to feature a few of Chantelle’s recipes on EDP. She’s a food lover, nature and travel junky and writes the blog naked cuisine where she transforms crap foods into magical health bombs. She’s also a freelance writer and copywriter for health and wellness practitioners and helps them hone in on their most authentic nitty gritty message. Look out for more of Naked Cuisine recipes coming up soon. You can find Chantelle of Twitter, Facebook and Pinterest.

For the salad

For the dressing

In a large bowl top greens with sliced zucchini, peppers, apple, pear, pomegranate and avocado. Sprinkle with sauerkraut, hemp and pumpkin seeds.
Combine all ingredients for the dressing in a jar, cover and shake until everything is combined.
Pour dressing over the salad just before serving and enjoy!

Very Incredible Basil Sauce Recipe

Punchy, salty, bright green sauce packed with fresh basil, chives, garlic, and a bit of oregano. This sauce can be poured out just about anything!

This creamy basil sauce is going on EV-ER-Y-THING in my life: sandwiches, eggs, grilled chicken and veggies, dipped with chips?! It’s so good, packed with green goodness, it’s beautifully summery, and I’m doing the most with it.

In This Post:

The main thing:

Other stuff:

How To Make This Basil Sauce

Step 1: Get All Your Ingredients Ready

You can use a blender, food processor, or a mini-chopper-type gadget. I love this mini-chopper (affiliate link). It’s not meant for sauces necessarily, but I use it all the time because it’s super compact.

Step 2: Blend Your Basil Sauce

That’s it! Just blend, taste, and adjust!

This sauce can be a bit chunky / textured, so keep it going until it has the consistency you want. I prefer something right before completely pureed – where it has just barely noticeable flecks of herbs, but it’s mostly smooth and creamy.

Step 3: Put It On All Your Yummy Things

Like so. (Here’s that recipe.)

Lindsay’s Notes

Ooh baby. Basil, chives, garlic, and a tiny hit of oregano all in a creamy, salty, bright green sauce – I love this so much.

The first time I made this, my toddler (who mostly just eats crackers) found a spatula and just sat at the counter licking the remnants of the sauce out of the blender with me. And I hear that from a lot of people – many kids seem to be very into this for unknown reasons. Sometimes it just hits right, ya know? A+ for that experience.

My favorite thing about this sauce, besides that it tastes like heaven, is that makes healthy-ish eating something I really, actually look forward to.

Baked salmon goes up about 100 notches in my book when smothered in this creamy green sauce. Same goes for shrimp, chicken, and a big fresh salad or lots of roasted veggies.

This will not be the last we see of this sauce, which is why I decided to give it its own post on POY. Welcome home, little basil sauce.

Things You Could Put It On

The possibilities! They are endless.

Description

Punchy, salty, bright green sauce packed with fresh basil, chives, garlic, and a bit of oregano. This sauce can be poured out just about anything!

Place all your sauce ingredients in a blender or food processor. (I use this mini chopper for the vast majority of my sauces because it’s nice and compact!)
Blend until you get your desired consistency – I usually go for an almost-completely-smooth texture that is flecked with small bits of herbs.

Notes

Taste and adjust! More lemon juice will wake it up, Parmesan adds more umami and saltiness, and if it gets too salty for you, add a bit more mayo to dilute the pungency a bit!

Keywords: basil sauce, basil dressing

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Frequently Asked Questions For Basil Sauce

What can I use instead of mayo?

I’ve seen some people on Instagram say they used Greek yogurt and liked it. I haven’t made it this way and I know I wouldn’t like it with Greek yogurt because it’s so tangy and has a different flavor. BUT, if you’re okay with it being a bit different than the original, I think Greek yogurt could work!

I have an egg allergy – what can I use?

Vegan mayo has no eggs and tastes great! That’s what I’d use!

How long does the basil sauce last?

I usually keep it in the fridge for 3-5 days.

Can you make this vegetarian / vegan?

Yes! Use vegan mayo and vegan Parmesan! If you can’t find vegan Parmesan, just throw in a bit of extra salt to compensate for the change in flavor. And if you don’t want to use vegan mayo, try using an avocado like we did in this avocado mojo sauce.