The RAW Veggie Salad

This salad is so perfect to prep at the beginning of the week and to have for the remainder of the week for lunches, a really fulfilling snack, or to bring to a summer gathering as a healthy table option!

The majority of the work comes from all of the copping, but once you have everything chopped it's just a matter of tossing everything in the perfectly tart dressing to absorb its flavor. I have tried this salad a few different times, switching up the veggies I use and this one seemed to be the perfect combination of crunch, salty, sweet, and freshness. I have been adding over quinoa each day for lunch and it keeps me full all afternoon with enough energy to get through my workouts, which is so important for me to avoid that 2pm slump.

One key thing to keep in mind when making this salad in order to optimize it's freshness and tastiness is to chop the veggies really finely. I promise this will make such a huge difference and also won't tear up your mouth.

RECIPE

Raw Salad Ingredients:

1/2 head of cauliflower

2 large carrots

1 large zuchinni

1 large summer squash

1 small/medium raw beet

1 stalk of celery

1 can of green olives

1 can of artichoke hearts

Dressing Ingredients:

1/4 cup avocado or olive oil

1/4 cup champaign or red wine vinegar

1 cup fresh basil leaves

Juice from 1/2 a lemon

2 tbsp dijon mustard

2 tbsp of juice from olive jar

1 tsp salt and pepper

1 tsp oregano

Extras:

1 cup cooked quinoa

1 ripe avocado

2 tbsp chopped fresh cilantro

1. Dice or really finely chop your cauliflower, carrots, zucchini, squash, beets, and celery. Pro tip - shave your cauliflower head with a knife to get really fine pieces.

2. Pull apart the artichoke hearts and chop into small pieces.

3. Cut the olives into halves and then quarters.

4. Put all chopped veggies, artichokes, and olives into a large bowl.

5. Blend all ingredients for the dressing on low until it develops into a bright green glossy dressing.

6. Pour 1/2 the dressing over the chopped veggies and mix. You want to save the other half of the dressing for when you prepare your servings throughout the week.

7. For preparation, add some quinoa to a bowl, add the veggies and some avocado, sprinkle some cilantro, and drizzle some more dressing on top.

I promise this meal is so satisfying and delicious! It will give you so much energy and have you feeling vibrant from the inside out. I hope you love it as much as I do.