THE RECIPE JOURNAL · Lunch
Wholesome Chopped Salad Featuring Whole Plants
This vibrant salad is packed with fresh, whole plant ingredients that bring a burst of color and nutrition to your plate. It’s a simple, delicious way to enjoy a variety of textures and flavors in every bite.
FROM THE KITCHEN • Wholesome Chopped Salad Featuring Whole Plants
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
FROM OUR VIDEO COLLECTION
Noodles Accompanied by Meat Patties
Something delicious to watch next.
01
Step 1
Start by chopping up the romaine lettuce, cauliflower, cucumber, bell pepper, carrot, celery, green onions, and parsley into bite-sized pieces. Toss all these veggies together in a big bowl. Sprinkle in the sunflower seeds for a nice crunch. Then, drizzle your favorite homemade dressing over everything. Give it a good mix to make sure the dressing coats all the ingredients. Finally, season with a pinch of salt and pepper to taste, and it’s ready to enjoy!
Why you’ll love it
This salad is full of fresh, colorful ingredients that provide a variety of nutrients. It’s easy to make and perfect for a quick, healthy meal. The combination of textures and flavors keeps every bite interesting and satisfying.
How to serve
Serve this salad as a light lunch or a side dish with grilled proteins or roasted vegetables. It pairs well with crusty bread or a simple soup for a balanced meal.
Storage & leftovers
Store leftovers in an airtight container in the refrigerator for up to two days. Keep any dressing separate until ready to eat to maintain the salad’s freshness and crunch.
