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This post includes a how-to guide for making a healthy and nutrient-dense vegan micro-chopped salad.
I try to eat at least one salad a day with lots of raw vegetables and I fully admit that it’s a challenge to make them appetizing and enjoyable on a regular basis.
Micro-Chopped Salad Technique:
However, one technique I picked up from other salad aficionados that I love is to put the ingredients in a food processor to change the texture and offer a little variety. This weekend, as the temperatures climbed here in California, a version with chopped green vegetables, garbanzo beans, and a light vinegar dressing sounded refreshing.
I decided to use celery, kale, romaine, sunflower sprouts, onion, and broccoli slaw, mainly because that’s what I had in the refrigerator. I’m certain you could use whatever sounds good to you. It is important to give your ingredients a rough chop before putting them in the food processor, though, to make it easier for the appliance to work.
I layered my ingredients in the bowl (the order is of no importance, I just tried to make it pretty for the picture):
I pushed the “pulse” button several times and this is what I got:
I used a spatula to push the vegetables around a bit and pulsed it again for just about another 5-10 seconds:
I topped the salad with some coconut vinegar and some garbanzo beans.
I liked this salad so much on Saturday, that I made it again on Sunday. For the second version, I used the same vegetables, but topped with a simple dressing of almond butter mixed with the vinegar and some chopped olives and sauerkraut that I got at the farmers’ market:
Here is the printable recipe for this healthy and vegan Micro-Chopped Salad, updated to include my recommendations to serve the salad with avocado and lemon juice:Print
This post includes a how-to guide for making a healthy and nutrient-dense micro-chopped salad.
- 4 celery stalks
- 1 cup roughly chopped kale
- 1 cup roughly chopped romaine
- 1 large handful sunflower sprouts
- ¼ of a medium red onion
- 1/2 cup broccoli florets or broccoli slaw
- 2 tablespoons freshly squeezed lemon juice
- 1 ripe avocado, cubed
- Roughly chop celery, kale, romaine, sunflower sprouts, onion, and broccoli florets and place into the bowl of a food processor fitted with the “S” blade. Pulse several times until ingredients are finely chopped.
- Serve with the lemon juice and chopped avocado.
- Serving Size: 1 cup
- Calories: 175
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