Jenny's Raw Recipe Blog

New Video: Chopped Salad

Posted on July 06 2014 | (2) Comments
Category:Easy Raw Meals

Chopped salads are a well-loved menu item at fine restaurants around the world.  Truly a “chef’s choice,” these colorful salads can be made with everything from steamed cauliflower and broccoli, to roasted artichokes, raw cucumbers and onions.  In my video, I’ll demonstrate how to create a colorful raw salad that is an exceptionally satisfying one-dish meal made without animal protein.

You’ll be surprised at how easy it is to master a satisfying Chopped Salad, where several vegetables are chopped into uniform bite-sized pieces so you can taste all of them in every mouthful.

Raw Ingredients You Probably Have on Hand

The base of my salad is crisp Romaine lettuce. This is a lettuce variety that I use frequently in smoothies, so I always have it on hand.  In the demonstration, you’ll see how I use a knife to safely remove the stem end and chop the leaves neatly.

Cucumbers add another level of crunch and sweet flavor.  I’ll show you how to seed and chop a cucumber into fine dice so that it is in perfect harmony with the other ingredients.

Chopped Salad – The Color of Good Health

I love food that looks as good as it tastes.  Colorful veggies are often the healthiest.   (Think dark leafy greens).  The more kaleidoscopic your salad, the more nutritional goodness it contains.

I add bright orange bell peppers and tomatoes to my Chopped Salad which adds an extra helping of vitamins and antioxidants to this tasty meal-in-a-bowl.

What’s A Raw Salad without a Classic Vinaigrette

I’ll also show you how to mix a marvelous Classic Vinaigrette. My special twist is to use cider vinegar.  I find that it’s easier to digest than red wine vinegar varieties, and it has a fine fruity flavor.

If you forego salad dressings because you’re a calorie-conscious waist watcher, you’re going to love my trick for using lemons to lower the fat content of your dressing.

An Unexpected Finish

Just when you think it can't this salad couldn’t get any more packed with flavor, I add soft creamy avocado, the piece de resistance to the salad. Avocados can be tricky, so I’ll show you how to prep yours and explain why it should be the last ingredient added to your salad.

Chopped Salad is always “in season” and a thrifty raw food choice since it can be made with whatever vegetables are on sale at the market.

Go to my online “recipe box” to get my Raw Chopped Salad and make one for yourself tonight>>>


Previous Comments

On July 14, 2014 .(JavaScript must be enabled to view this email address) said...

Hi Jennifer,
I just watched the tossed salad video. I would have liked more info on washing the veggies and do you use organic? If not, do you peel skins?
I also wonder about a tossed salad for a meal satisfying me for dinner. I’m used to more calories for dinner. What raw foods would I add to keep me from getting hungry during the evening/night.
Thanks.

On July 14, 2014 .(JavaScript must be enabled to view this email address) said...

Hi Ann,

I use organic whenever I can, and when I can’t I do peel cucumbers, etc (I often don’t peel when they are organic.)

To wash organic veggies, I just rinse them in water. For nonorganic, there are “veggie washes” that you can buy at the store.

To turn this into a main-dish meal, you could add avocado, a tahini-based dressing, or some nuts. Or, if you aren’t strictly raw (I’m not) a little baked sweet potato, lentils, or quinoa in your salad will really satisfy!


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