I try to eat at least one salad a day with lots of raw vegetables and I fully admit that it’s a challenge to make them appetizing and enjoyable on a regular basis.
Micro-Chopped Salad Technique:
However, one technique I picked up from other salad aficionados that I love is to put the ingredients in a food processor to change the texture and offer a little variety. This weekend, as the temperatures climbed here in Southern California, a version with chopped green vegetables, garbanzo beans, and a light vinegar dressing sounded refreshing.
I decided to use celery, kale, romaine, sunflower sprouts, onion, and broccoli slaw, mainly because that’s what I had in the refrigerator. I’m certain you could use whatever sounds good to you. It is important to give your ingredients a rough chop before putting them in the food processor, though, to make it easier for the appliance to work.
I layered my ingredients in the bowl (the order is of no importance, I just tried to make it pretty for the picture):
I pushed the “pulse” button several times and this is what I got:
I used a spatula to push the vegetables around a bit and pulsed it again for just about another 5-10 seconds:
I topped the salad with some coconut vinegar (I buy mine at Vitacost…use this link if you’re a new customer and we’ll both get $10 off), and some garbanzo beans.
Here is the printable recipe:
about 4 one-cup servings
4 celery stalks
1 cup roughly chopped kale
1 cup roughly chopped romaine
1 large handful sunflower sprouts
¼ of a medium red onion
1/2 cup broccoli florets or broccoli slaw
Roughly chop celery, kale, romaine, sunflower sprouts, onion, and broccoli florets and place into the bowl of a food processor fitted with the “S” blade. Pulse several times until ingredients are finely chopped. Serve with vinegar or dressing and garbanzo beans, if desired.
I uploaded the Micro-Chopped Salad to Vegan Delish this weekend, here’s a screenshot of the iPad version:
I liked this salad so much on Saturday, that I made it again on Sunday. For the second version, I used the same vegetables, but topped with a simple dressing of almond butter mixed with the vinegar and some chopped olives and sauerkraut that I got at the farmers’ market:
I hope you had a nice weekend. I worked really, really hard and wrote the last section of my master’s degree paper just this morning. I can’t tell you how good it feels to get near the end of this project. A few other milestones occurred this weekend (in addition to my four-year blogging anniversary just last week!).
First, we reached the end of Part I of our Summer 2013 Healthy Vegan Challenge, woo-hoo! Congrats to everyone who participated. This Challenge mainly exists on Facebook, so feel free to join the group here and stay tuned for announcements regarding Part II of this Challenge.
Secondly, Saturday was the 8-month anniversary of my thyroid cancer surgery. You all have been so sweet and supportive and interested in how I am feeling. I would say that I have about 85-90% of the energy I had before surgery, but every six weeks I am having blood work done to monitor my thryoid levels and make adjustments to my replacement medication.
I’ve also had laser work done on my scar and that is really starting to heal nicely. I posted a picture on my Facebook page, but here it is again in case you want to see the progress (I posted other progress pictures here and here).
That’s it for today! I’ll be back here on Wednesday with a brand new post. In the meantime, connect with me on Facebook, Twitter, Pinterest, Instagram, or Google+ and don’t forget to help keep my blog going by downloading my recipe app, Vegan Delish, on the iTunes store here.