The Ultimate Chopped Salad
The Ultimate Chopped Salad: Easy Meal Prep that is Vegan, Gluten-Free, Creamy Dairy-Free Dressing.
Servings: 6 servings
Calories: 298kcal
Ingredients
- 2 stalks celery
- 1 bunch radishes
- 2 small cucumbers
- 2 carrots
- 1 yellow pepper
- 1 red pepper
- 4 scallions
- ½ cup chopped purple cabbage
- ½ cup chopped cauliflower
- ⅓ cup cilantro*
- ⅓ cup fresh mint*
- ⅓ cup fresh parsley*
- 1 small head romaine
- * Use a total of 1 cup fresh herbs. I used ½ cup cilantro and ½ cup basil in these photos.
DRESSING
- 1 cup cannellini beans
- 4 pitted medjool dates
- 2 limes zested and juiced
- 1 large clove garlic
- 1 Tablespoon chopped ginger
- 2 Tablespoons hemp seeds
- ½ cup water
- ⅓ cup olive oil
- ½ teaspoon sea salt
- ¼ teaspoon crushed red pepper flakes
Instructions
- Prepare veggies: cut everything into small dice, uniform in size.
- Prepare herbs: wash and dry herbs, stack and slice into thin strips.
- Prepare lettuce: wash and thoroughly dry, stack and then julienne slice.
MAKE DRESSING
- Rinse, drain and then rinse beans again. Remove seeds from dates and roughly chop. Zest both limes and then squeeze as much juice as possible from them. Place everything into food processor or blender and process until smooth and creamy.
Notes
These iIngredients can be used as a guideline. Use the veggies YOU love or have on hand. An assortment of colors, textures and cutting methods will provide a better variety taste, texture and nutrition.
Nutrition
Serving: 1g | Calories: 298kcal | Carbohydrates: 40g | Protein: 8g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 12g | Sodium: 250mg | Fiber: 9g | Sugar: 17g