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Raw Chopped Veggie Salad 🥦

Raw Chopped Broccoli Salad

I never knew raw broccoli could taste this good until I made this recipe! Join me in celebrating Earth Month and make this incredibly delicious raw chopped 'earth' salad! Why not experiment with a few new plant-based recipes to help lower your carbon footprint and show Mother Earth some love!


This Raw Chopped Veggie Salad is not only a visual treat with its vibrant colors but also a delight to the palate with its mix of sweet, tangy, and crunchy textures. It's perfect as a healthy side dish or a light main course. Enjoy, and feel free to play around with the ingredients to suit your taste! 🥗✨ Using a food processor not only saves time but also ensures that every bite is uniformly crunchy and well mixed with the dressing. This method is perfect for quick meal prep or when you’re short on time but still want a fresh, homemade veggie salad. 🌟 xo, Cheryl


Raw Chopped Veggie Salad Recipe


  • Servings: 4

  • Preparation Time: 10 minutes

  • Cook Time: 0 minutes

  • Total Time: 10 minutes


Ingredients:


  • 1 head of broccoli, cut into florets

  • 1 bell pepper, roughly chopped

  • 1 apple, cored and roughly chopped

  • 2 tablespoons pine nuts (no need to chop these)

  • 2 teaspoons Dijon mustard

  • 1 tablespoon maple syrup

  • 1 tablespoon red wine vinegar (or apple cider vinegar)

  • 2 tablespoons olive oil

  • 1 teaspoon black pepper


Instructions:


  1. Prep the Ingredients: Prepare the broccoli, bell pepper, and apple by cutting them into pieces that will fit easily into the food processor.

  2. Chop in the Food Processor: Using the pulse function, chop the broccoli, bell pepper, and apple in batches to avoid overcrowding. Pulse each batch until they are finely chopped but not pureed.

  3. Toast the Pine Nuts: While the chopping is done by the processor, quickly toast the pine nuts in a dry skillet over medium heat until golden, shaking the pan often to prevent burning.

  4. Mix the Dressing: In a small bowl, whisk together Dijon mustard, maple syrup, vinegar, olive oil, and black pepper.

  5. Combine & Dress: Transfer the chopped vegetables and apple to a large salad bowl, add the toasted pine nuts, and pour over the dressing. Toss everything together until well mixed.

  6. Chill & Serve: Let the salad sit in the refrigerator for about 20-30 minutes before serving to let the flavors meld together nicely.



Nutritional Facts (estimated per serving):

  • Calories: 180 kcal

  • Protein: 3 g

  • Fat: 14 g

  • Carbohydrates: 12 g

  • Fiber: 3 g

  • Sugar: 7 g


Here's $5 CASH to spend at my shop! Code: VEGINNER5 (proceeds support animal sanctuaries)

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