A food processor chopped salad is a great way to get your veggies in! With just a few simple steps, you can create a salad that is packed with flavor and fiber. Plus, it’s the perfect dish for busy people who want a healthy dish made fast.

A serving of chopped veggie salad on a small white plate with a fork.

If you’re like most people, you’re always looking for new ways to make salad tasty and interesting. Making a chopped salad in the food processor is one way to change up the texture of a boring green salad.

Plus, salad is the perfect busy day meal. This one is great because it will last a few days in the fridge, so you can “cook once, eat twice”! It’s also perfect because you can use whatever veggies you have on hand. So anything that looked great at the store or farmer’s market will fit right in.

Why You Need This Recipe

  • It’s fast – a few rough cuts with a knife and then the food processor does the rest of the work.
  • Customize this one to your favorite flavors. Change out the veggies or mix up a different dressing.
  • It’s vegan, but you can then add protein or other ingredients to your individual serving.
  • Raw veggies can sometimes be tough to chew, so the food processor is doing some of the work here for you.

Key Ingredients

Ingredients for chopped veggie salad in small bowls on a white surface.

Romaine has a high water content and a lovely fresh crunch.

Celery adds lots of fiber and we are helping with digestion by chopping it up.

Carrots are liked by many and add a little sweetness.

Broccoli is also a familiar veggie and we can use all the parts of the plant here.

Cucumber also adds water and crunch.

Hemp seeds contain Omegas for a happy, healthy heart.

Olive oil adds healthy fat to the veggies, helping you to gain all the nutrients.

Recipe Steps

Process collage of chopped veggie salad in the food processor.

Step One

Roughly chop the veggies into equal-sized pieces.

Please see the recipe card at the end of this post for the exact ingredients and measurements.

Step Two

Add the veggies to the bowl of a food processor and pulse to chop. Make sure you don’t go too far and turn things into mush!

Step Three

Transfer the veggies to a large bowl and add the remaining ingredients.

Step Four

Toss to coat everything evenly and serve!

A fork with a bite of chopped veggie salad.

Recipe Tips & Substitutions

  • To make this salad even more filling, feel free to serve it with a cooked lean protein. For a vegan option, try roasted tofu or steamed edamame.
  • You can also use the broccoli stem in your salad. Try peeling the stem and cutting into large chunks to add to the food processor.
  • This recipe is very forgiving! You can use whatever vegetables you have in your refrigerator.
  • This salad is best served on the day it is made, but you can store any leftovers in an airtight container in the refrigerator for up to 4 days.

Recipe FAQs

Can I add protein to this salad?

Adding protein will really round out this meal! To keep it vegan, stick with edamame, beans, or tofu. If not vegan, you can add some cooked chicken breast. You could also add some cheese if desired.

What if I don’t like broccoli, etc.?

Just keep the total rough amount of veggies the same as called for in the recipe card. You can mix up whatever veggies you have on hand or are your favorites. This is also a great way to try new veggies as they are chopped small and all mixed together. See my list of the best vegetables for picky eaters.

Do I have to use a food processor to chop the salad?

No, but it will save you time and effort. If you don’t have a food processor, though, you can use a sharp chef’s knife and a cutting board. Try to chop the ingredients as small and finely as you can to replicate the texture created by the food processor.

Chopped veggies salad in a glass bowl with a wooden spoon.

More Healthy Salad Recipes You Might Like

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A serving of chopped veggie salad on a small white plate with a fork.

Food Processor Chopped Salad

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5 from 3 reviews

Print Recipe

A food processor chopped salad is a great way to get your veggies in! With just a few simple steps, you can create a salad that is packed with flavor and fiber. Plus, it’s the perfect dish for busy people who want a healthy dish made fast.

  • Total Time: 30 minutes
  • Yield: 4 servings 1x

Ingredients

Units Scale
  • 1 head of romaine, roughly chopped with the core and base removed
  • 1 cucumber, cut into large chunks
  • 3 carrots, cut into large pieces
  • 3 celery stalks, cut into large pieces
  • 1 small head of broccoli, cut into florets
  • 2 tablespoons olive oil
  • 1 lemon, juiced (about 3 tablespoons)
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon ground black pepper
  • 1/4 cup hemp seeds

Instructions

  1. In the base of a food processor fitted with the “S” blade, combine the romaine, cucumber, carrots, celery, and broccoli.
  2. Pulse or process on high for 15-20 seconds, or until the ingredients are chopped to the desired consistency. Do not overprocess the vegetables or they will become mushy.
  3. Transfer the chopped vegetables to a large serving bowl. Add the olive oil, lemon juice, salt, and pepper. Toss gently to combine.
  4. Top the salad with the hemp seeds and serve immediately.

Equipment

Notes

  1. To make this salad even more filling, feel free to serve it with a cooked lean protein. For a vegan option, try roasted tofu or steamed edamame.
  2. You can also use the broccoli stem in your salad. Try peeling the stem and cutting into large chunks to add to the food processor.
  3. This recipe is very forgiving! You can use whatever vegetables you have in your refrigerator.
  4. This salad is best served on the day it is made, but you can store any leftovers in an airtight container in the refrigerator for up to 4 days.

Nutrition

  • Serving Size:
  • Calories: 263
  • Sugar: 12.6 g
  • Sodium: 300.6 mg
  • Fat: 13.3 g
  • Saturated Fat: 1.7 g
  • Carbohydrates: 32.2 g
  • Fiber: 13 g
  • Protein: 12.1 g
  • Cholesterol: 0 mg

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