Chopped Veggie Salad

We love a good chopped veggie salad in our house, and this recipe really hits home since it’s loaded with anti-inflammatory vegetables. It’s a win-win (for your body and your taste buds). Truthfully, we think some folks turn away from salads because they don’t feel compelled to get creative with them. Go crazy! Get creative!

This Chopped Veggie Salad is a feast for your eyes and your belly. Fresh flavorful herbs are a MUST and making your own tasty dressing is also a great perk (check out our amazing dressings!). Make a big bowl of this salad for dinner and add your favorite protein.

If you make this Fully Functional® dish and love it, save it with your favorite anti-inflammatory diet recipes!

Healthy Chopped Veggie Salad

This Chopped Veggie Salad is a feast for your eyes and your belly. Fresh flavorful herbs are a MUST and making your own tasty dressing is also a great perk (check out our amazing dressings!). Make a big bowl of this salad for dinner and add your favorite protein.

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Prep Time
15 mins

Total Time
15 mins

Course
Salad

Cuisine
American

Servings
4

Ingredients

• 1 lb cucumber organic, diced (peeled if desired)
• 1 lb tomatoes organic, seeded and diced
• 1/3 cup red onion minced
• 1 whole avocado diced
• 1 cup red cabbage chopped
• 1/4 cup flat leaf parsley minced
• 1/4 cup dill chopped
• 1/4 cup cilantro chopped
• 1 whole lemon zested
• 4 tbsp lemon juice
• 4 tbsp olive oil organic
• 1 pinch celtic sea salt or himalayan

Instructions

1. Combine lemon zest and juice, then whisk in organic olive oil.
2. Add sea salt to taste.
3. Place all the veg and herbs in a large bowl.
4. Whisk dressing one more time, then pour over veg and herbs, mixing to coat all (suggest using exam gloves to mix by hand).
5. Enjoy!

Keywords: anti-inflammatory diet recipes, anti-Inflammatory salad, anti-inflammatory vegetables, chopped veggie salad, salad