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

Food Processor Chopped Salad

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


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


  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.


  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.

Keywords: chopped salad, vegan chopped salad, food processor salad