Zesty Rainbow Ribbon Salad

Thanks, everyone, for your kind words about my would-have-been trip to India.

Obviously, the food situation with my Ulcerative Colitis was one of the factors in my decision not to go.

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But just because I have to follow this therapeutic Specific Carb Diet doesn’t mean I don’t eat delicious food on the reg.

Case in point: This amazing recipe.

Hang onto your hats, because this is a winner!


Allow me to present my latest obsessions. Literally, you guys, I eat this all. the. time.

And it’s grain and gluten free, Paleo and Vegan!


Introducing my “Mangocado” Rainbow Ribbon Salad!

(See what I did there??) Mango + Avocado = Mangocado Hey hey hey!

OK, I’m a nerd, moving on.

***Quick interjection! I have recently discovered AmazonFresh. Since I’m a Prime member, I can get all these ingredients delivered right to my door in two hours. It is honestly one of the most amazing services. And you can try it for free for 30 Days!


But seriously, this was so delicious and healthy. Ribbons of carrots and crunchy veggies, smothered in a sweet and creamy dressing. A perfect ten.


Here’s what you need: (Serves 2)

3 carrots, spiralized (I used multicolored carrots – orange, yellow and purple)
1 zucchini, spiralized
1 red pepper – sliced thin
1 cucumber, spiralized

3 Tbsp fresh cilantro, minced

Creamy Dressing:
1 Avocado
1 Mango
Juice of 1/2 a lime
2 tsp fresh grated ginger

Spiralizer (Or mandoline slicer or potato peeler)
Food Processor
Large bowl
Good Chef’s Knife (This is the the one I use and love)
Microplane grater

This recipe couldn’t be easier. Cut the veggies into ribbons, using either a spiralizer, mandoline, potato peeler or sharp knife. I used a spiralizer, and it truly is a great investment for a healthy lifestyle! Put the ribbons in a large bowl.

Place the dressing ingredients into the food processor. Process until smooth. It will be thick.

Toss the ribbons with the dressing. Garnish with chopped fresh cilantro and pistachios.


My goodness, you guys. This. Dish. Rocks. You see, I’m kind a stickler for salad dressing. I guess you could say, I’m a snob. Because I don’t like when they add artificial this and preservative-laden that to it. I just like real ingredients – things I’m able to pronounce. Well, let me tell you, this dressing couldn’t get any more wholesome if you tried!


It is so incredible. Rich. Thick. Creamy. Buttery. Sweet. Gingery. I could go on and on. I seriously could probably drink it, to be honest! But this dressing, smothered over the cold, crunchy veggies was just awesome! And then the salty crunch of the pistachios and the bright, fresh kick of cilantro at the end really put it over the top.


And the colors! My, oh my. It was like a rainbow exploded on my plate. The orange and purple, and green and yellow. It was just so pretty. I know, just from looking at it, that my taste buds were in for a treat.


Make this dish. You will become a believer of the dream team: Mango and Avocado. Or, as I like to refer to them: Combo Dombo – Combination Domination 🙂

For more recipes, you can get my e-cookbook here, or visit my food blog, GlutenFreeHappyTummy!




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84 responses to “Zesty Rainbow Ribbon Salad”

  1. I bet by now you could make better than good stuff for yourself!!?? Looks so easy. Food, like music, will go on forever with the new, great and mighty!!!

  2. My dear friend,

    I am going to try it out – surely is delicious – I am a vegetarian too and love simple and healthy food as well. In the vegan kitchen world there are so many tasty meals to discover.

    Thanks for sharing, my friend 🙂
    Have a nice day

  3. I am glad, and please don’t get me wrong, you don’t go! We, your readers, do not have to worry about your safety. Of course, the reason of cancelling isn’t something to cheer, sure, I never would be that of an idiot either, just that you’re safe and get time to get stronger, especially after a flu period.

    • Thanks again – yeah it is a bit of a relief. As much as I wanted to go, there were some legitimate concerns. Hugs and love xox

  4. I have fibromyalgia and Crohns disease. I have recently been able to retrain my body responses through some meditative/focus exercises (I think it’s kind of similar to the techniques in biofeedback). Where I was forced to eat the same foods every day for years just to get by, now I am able to eat almost whatever I want. This is only been within the past month. It’s exciting to be able to enjoy food again. Especially good, nutritious recipes (I’ve always been somewhat of a health nut). I’m really looking forward to trying this recipe! Thanks for sharing!

  5. Hello pastor! For your sermon collection you can file this one under ” food for thought ! ” I can cook toast, grilled cheese, cheese burgers but that’s about it. I might get my courage up and try to make this! Love n blessings, Rick ps pray for you each day!

  6. Yummy much! The colors are fab!!! Like seriously though haha! It looks so tasty! Please ship me a plate to de Caribbean please! Thank you berry much! That’s right! I said berry😋 lolol God bless and much love xxoo 😊🙏💕

    • Thanks Tammy! I love to eat a rainbow every day! Haha check your fedex tomorrow 🙂 Hugs and love xox

  7. Now this is what I call a salad! I have to try this. I was mentally ticking off the ingredients as I read. Definitely will try this one when mangoes are in season here.

    • Yes! i know i was so excited!! and so disappointed when my friend’s visa didn’t go through. Hugs and love xox

      • Yup. Mumbai was originally called Bombay. I still refer to it as Bombay.

        The name Bombay comes from the Portuguese, which means “Good Harbour”

        Then, some daft politicians decided that they did not want a foreign name for the city (even though the city was built by the Portuguese and the British). So, they discovered an obscure Goddess called Mumba and called the city Mumbai.

        Oh, btw, Bombay was gifted, by the Portuguese, to the British, as part of the dowry of Catherine of Braganza, when she married Charles II in 1662.

        At that time, India was ruled by the Mughals, and they probably had no clue about what Bombay would become!

  8. This looks lovely Carolyn and I can’t wait to try it. I enjoy zucchini, carrots, and a bunch of different vegetables with a creamy sauce. Although I don’t particularly like avocado, I do enjoy it when it’s mixed with other ingredients (especially in a dressing.)

    Also, on a side note: I don’t think I ever thanked you for liking my very first blog post that I did as a blogger back in July 2017. That was during a time I was unsure of my writing and thought I’d let my blog post on faith speak for itself.

  9. As soon as I had seen your tasty meal, I was looking around for a fork/ spoon in my room so quickly… without considering the fact that all of my dish utensils are in my kitchen, of course. 🙂 No offense, but your meals can certainly leave a person’s mouth watering; mine of course. It looks so wonderful! 🙂

    • haha oh gosh thank you so much! what a kind thing to say! hahah i keep my utensils in the kitchen too 😉 heheheheh Hugs and love xox

    • hahha me too!!!! i love eating colorfully! 🙂 so glad you stopped by! big hugs xo

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