This Crunchy Chopped Salad recipe if from our 10 Day Shred Jumpstart Program. Easy to make, full of plant based antioxidants and keep well in the fridge. It’s easy to reach for pantry foods instead of fruits and veggies. Save this recipe and make it for better health. Get on the list to be notified about recipes and my new Fit4Females Recipe Book coming soon here.
Crunchy Chopped Salad Recipe
Gluten free, dairy free, vegetarian, naturally sweetened
Ingredients: Makes 4-6 servings
- 2 cups cauliflower, chopped
- 2 cups broccoli, chopped
- 1 cup red cabbage, roughly chopped
- 1 cup carrots, roughly chopped
- 1/2 to 1 cup fresh parsley
- 2 celery stalks, chopped
- 1/2 cup almonds
- 1/2 cup sunflower seeds
- Optional: add fruit like grapes or berries for crunch
Vinaigrette:
- 1/2 cup lemon juice
- 1 tbsp fresh ginger, peeled and grated
- 2 tbsp honey
- 1/2 tsp sea salt
- For best results refrigerate at least 1 hour before use
How to Make:
- Place ingredients for vinaigrette in a jar with a lid and shake the ingredients. Refrigerate for 1 hour.
- Place salad ingredients individually into a food processor and quickly process until they’re finely copped.
- Combine all ingredients in a large bowl.
- Toss the vinaigrette into the chopped vegetables.
Trina’s Tidbits:
This Crunchy Chopped salad is part of our 10 Day Shred Program. Making food in advance at home leads to better health, weight loss and a reduction in body fat.
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Trina Medves
