When you bite into a healthy chopped salad packed full of vitamin rich nutrients, it makes you feel good about what you’re putting into your body. This chopped salad with citrus vinaigrette in particular is powerfully good for you. A trip to my local Farmer’s Market yesterday brought about some great finds and inspired the makings of this colorful bowl of yum.
Fresh eggs, beautiful flowers, and delicious crisp veggies are a must when visiting the local farmer’s market.
This recipe does not contain eggs and is fully vegan, but I can never pass up a dozen fresh farm eggs when I’m at the market. Pasture fed (meaning they eat bugs!) produces a rich, vibrant orange yolk that tastes nothing like store bought. And purchasing veggies knowing they are pesticide-free is well, you know, glorious!
Vibrant vitamin-packed veggies ready for chopping.
I purchased broccoli, which is a nutrient powerhouse, full of Potassium, vitamin C, vitamin K, and calcium. Next I found a beautiful head of purple cabbage, rich in Potassium, vitamin C & vitamin A. Kale is one of those veggies that people have a love/hate relationship with. Many complain it is too rough. They feel like they’re eating rabbit food. Did you know you can soften your kale leaves? If they are a bit too rough for you, simply place your leaves in a bowl, sprinkle them with salt and gently massage the leaves. Carrots are known for their B vitamins as well as vitamin K and potassium. Snow Peas are also rich in vitamins A & C and scallions are another great source of vitamin K. All of these veggies are a superb source of fiber, so all-in-all, this healthy chopped salad with citrus vinaigrette, is one nutrient dense salad!
This chopped salad is a powerhouse of nutrient dense veggies!
Healthy Chopped Salad with Citrus Vinaigrette
This colorful, healthy chopped salad made of everything good for you, is a must make salad! The lite citrus dressing adds a delicious tangy element.
- 1 head purple Cabbage (small)
- 1 bunch Kale leaves
- 1 bunch Scallions (4-5 stems)
- 1 1/2 cup Broccoli flowerettes
- 1 Large Carrot (julliened)
- 1 cup Snow Peas (sliced diagonally in thirds)
- 1/2 cup Orange Juice (fresh squeezed-about 2 lg oranges)
- 1/3 cup Avocado Oil (or extra virgin olive oil)
- 1/3 cup Rice Vinegar
- 2 tablespoons Honey
- 1 tablespoon GF Soy Sauce (tamari)
- 1 tablespoon Dijon Mustard
- 1 clove Garlic (minced)
- Fresh Ground Pepper (to taste)
Changing up the recipe: Add your favorite toasted nut, grilled chicken, or grilled shrimp.
|Chop purple cabbage in 1/4"x 2" strips. Place in large bowl |
|Chop kale leaves 1/4" x 3" strips. Place in bowl with cabbage. |
|Chop scallions and broccoli and add to bowl. |
|Cut snow peas in thirds on the diagonal. Add to bowl. |
|Cut carrot julienned style and add to bowl. |
|Place all dressing ingredients except the black pepper into a blender. Blend on medium speed for one minute. Remove from blender and add fresh ground pepper. Pour dressing over chopped veggies and toss well to evenly coat. |
This recipe has also been posted on the following blogs: chickenchick, NourishingJoy, FeedingBig, DIYDreamer, GlutenfreeHomemaker, RealFoodForager, LadyBehindtheCurtain