[Hi! I’m partnering with Sutter Home today to share a spicy recipe that pairs beautifully with their Riesling. Thanks to Sutter Home for sponsoring this post!]
HELLO. Who doesn’t want to eat the rainbow?
When someone tells you to “eat the rainbow,” this is exactly the kind of salad that comes to mind. Bright, crisp, colorful and piled high with fresh fruit, vegetables, herbs and a zippy spicy-lime dressing. It’s the kind of salad that looks as good as it tastes.
This version is inspired by one of Pittsburgh’s favorites, the Caribbean rainbow salad from Kaya. If you haven’t tried theirs, go—it’s vibrant, fresh and deeply satisfying, even for people who aren’t self-proclaimed salad lovers. I wanted to recreate that same feeling at home: big flavors, tropical fruit and a little heat.
I’m also excited to pair this bowl with Sutter Home Riesling. Their Riesling is light, slightly tropical and excellent served ice cold—the perfect complement to summer produce. Notes of peach and watermelon in the wine play well with the papaya and mango in the salad, creating a bright, refreshing combination.
Even better: the Riesling balances the salad’s heat. The spicy-lime dressing has lime tang, garlic, honey and a bite from diced jalapeño. It’s not overpowering—just spicy enough to meet the wine in the middle for a wonderful pairing. Fresh jalapeño slices on top add texture and brightness; pickled jalapeños or candied ones are great alternatives if you want to push the sweet-spicy contrast.
The salad itself is loaded with papaya and mango—fruit in salads is a favorite trick for boosting freshness and sweetness. Add bell peppers, grape tomatoes, cucumber and shredded carrots for crunch and color.
I caramelize plantains in a skillet (the only real cooking required here) for a sweet, golden bite. Chickpeas bring heft and protein so the salad feels like a meal instead of a side. A sliced avocado adds creamy richness; pickled onions contribute a bright, briny counterpoint.
My favorite part is all the fresh herbs—basil, cilantro and mint—stirred through the bowl for an herbaceous lift. Sprinkle toasted sesame seeds and roasted salted pepitas for crunch and a hint of savory nuttiness. If you want extra texture, top with crispy frizzled shallots; on hot days, crunchy plantain chips work perfectly instead.
This recipe is flexible: it serves two as a main or four as a side, and you can easily scale it up for a party. The colorful presentation is guaranteed to draw a crowd.
Everything gets drizzled with the spicy lime dressing: fresh lime juice, cilantro, garlic, minced jalapeño, honey, a pinch of salt and pepper, and extra-virgin olive oil, whisked until emulsified. It brightens every component and keeps beautifully in the fridge for up to a week.
Serve the salad with a chilled glass of Riesling. The wine’s slight sweetness and tropical notes contrast and balance the lime and jalapeño heat perfectly—an ideal summer pairing.
Spicy Rainbow Salad
Pin Recipe
Ingredients
- 1 plantain
- 1 tablespoon butter
- 2 cups butter lettuce or baby spinach
- 1 cup sliced papaya
- ½ cup sliced grape tomatoes
- ½ cup chickpeas
- ¼ cup chopped red pepper
- ¼ cup chopped green pepper
- ¼ cup chopped cucumber
- ¼ cup shredded carrot
- ¼ cup chopped mango
- ¼ cup pickled onion
- 2 tablespoons roasted & salted pepitas
- 1 avocado, thinly sliced
- 2 tablespoons sliced jalapeño
- 2 tablespoons chopped fresh basil
- 2 tablespoons chopped fresh cilantro
- 2 tablespoons chopped fresh mint
- 1 teaspoon toasted sesame seeds
- Lime wedges, for serving
- Crispy onions or plantain chips for topping
- 1 bottle Sutter Home Riesling, to pair
Spicy lime dressing
- 2 limes, juiced
- ¼ cup chopped cilantro
- 2 garlic cloves, minced
- 1 jalapeño, seeded and diced
- 1 teaspoon honey
- Pinch of salt and pepper
- ¾ cup extra virgin olive oil
Instructions
- Peel and chop the plantain into chunks. Heat a skillet over medium heat and melt the butter. Add the plantain and cook 5–6 minutes, until golden brown. Remove from heat.
- Arrange the lettuce in the center of a serving plate. Build the rainbow salad around the lettuce with papaya, tomatoes, chickpeas, plantains, peppers, cucumber, carrot and mango. Top with pickled onions, pepitas and the avocado. Scatter jalapeño slices and the basil, cilantro and mint. Sprinkle sesame seeds and add lime wedges.
- Top with crispy frizzled shallots/onions or crunchy plantain chips for extra texture.
- Drizzle with the spicy lime dressing and serve with a chilled glass of Riesling.
Spicy lime dressing
- Whisk together lime juice, cilantro, garlic, diced jalapeño, honey, salt and pepper. While whisking, slowly stream in the olive oil until the dressing emulsifies. Keeps in the fridge for up to a week.
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And that… is a SALAD.