Happy New Year! If you are looking to get back into the swing of things AKA healthier habits and easy meal prep, then look no further. I came up with this recipe during my last Reboot and it has become one of my monthly favorites. Not only is it easy to throw together, it is so versatile – it can be used as a main dish, side dish, in veggie Bolognese, stir fried or sautéed for any other recipes. Plus, feel free to use any vegetables you have on hand and make it your own. Happy chopping!
“Little Adapts” Chopped Salad (DF, GF, V)
Prep time
Total time
Author: Little Adapts By Jax
Serves: 8
Ingredients
- 1 golden beet, peeled
- 3 large carrots
- 1 cucumber or zucchini
- 1 pepper
- ¼ of a red cabbage
- 2 cups spinach or leafy greens
- 3 stalks of celery
Instructions
- Wash, peel and chop off ends as necessary for each vegetable. Then chop into bigger chunks so it’s easy to dice in the food processor.
- Take each vegetable and chop in the food processor or high speed blender separately and add each ingredient into a big bowl. This will ensure that you’re not pulverizing the veggies and they are still in nice diced pieces.
- Once everything is in a large bowl, mix until well combined.
- Store in an airtight container in the fridge for up to 2 weeks.
- To serve, add 1-2 cups to a bowl or glass container. Top with healthy fat (like avocado or olive oil) and a plant based protein (nuts, seeds, beans, Hilary’s veggie burger, hummus, or homemade falafels) for a complete meal. Enjoy!
Happy eating!
With Health + Happiness Always,
Jax
