(1) Juicy, mildly sweet veggies: The bulk of rainbow veggies in my salad are juicy, mildly sweet veggies! I always add 1-2 tomatoes and some cucumber. In addition, I pick a subset of these veggies (whatever is available in the market): zucchini, squash, bell peppers, sweet peppers, chayote, jicama, celery, ivy gourd, Armenian gourd, ridge gourd, snake gourd, green beans, … All of these veggies are mildly sweet and juicy.

(2) Starch rich, non-juicy veggies: Sometimes, I use carrot, beet and radish too. These are not juicy, so I tend to use them less often. However, they are very nutritious. If we are okay with making a combination of cooked + raw salad, then we can heat these veggies (sweet potatoes, carrot, beet, radish, different types of squashes: butternut, kabocha, …): steaming, baking, microwaving or boiling. Any combination of these veggies makes our salad delectable!

(3) Frozen veggies? Every once in a while, I use frozen sweet corn and green peas.

(4) Allims: Onion & garlic: These are an important class of veggies. See The Allium Family. I do use sweet onions regularly in my salad plates. And scallions sometimes. I should experiment with leeks and chives — I think they will go well. I also have garlic powder that I add sometimes.

(5) Cruciferous veggies: An important class of veggies! See Cruciferous Veggies for details. This family has a lot of veggies:

• (Leafy Greens) Arugula, Kale, Collard greens, Turnip greens, Kohlrabi greens, Mizuna, Mustard greens, Komatsuna: I add some of these leafy greens to my salad daily1 In large quantities, so that the overall salad looks very green.
• Cabbage, Cauliflower, Chinese cabbage, Broccoli romanesco, Brussel sprouts: I don't find these tasty. I just use purple cabbage in salads sometimes.
• Kohlrabi (root), Rutabaga, Turnips (root): I don't use any of these.
• Bok choy, Broccoli, Broccoli rabe, Chinese broccoli, Tatsoi: I don't use any of these.
• Radish, Daikon, Horseradish, Wasabi: I buy radish and daikon frequently. Asian stores sell radish leaves, which I love. We can prepare homemade mustard with horseradish and wasabi thrown in.
• Garden cress, Watercress, Land cress: I don't see them often in grocery stores nearby.
• Mustard seeds, Garden cress seeds (haleem seeds): I sometimes add mustard seed powder. And I sometimes buy salt-free mustard and add it to salad.

(6) Other veggies: I don't use cauliflower, Brussels sprouts, rutabaga, turnip or parsnips much. I never use eggplant or okra. My taste buds don't find these veggies tasty; I prefer mildly sweet and juicy veggies.