Blended Green Salad

This simple salad utilizes a food processor for chopping many of the ingredients, providing a twist on traditional green salad, making it more inviting and fun to eat!

Use any salad ingredients you like, such as:
lettuce
carrots
bell pepper
zucchini
celery
chard or spinach
radishes
corn
green onion
fresh herbs: dill, parsley, basil, cilantro
cucumbers
tomatoes
green beans
citrus for dressing: lime, lemon or grapefruit juice
avocado, diced (optional)

Wash and very roughly chop all your vegetables and place evenly inside the food processor bowl (except soft vegetables, like tomato and cucumber—add them last since they would make your salad too watery). Pulse until the desired consistency is reached. (Scrape down sides of bowl between pulses so veggies get evenly chopped; don’t over-blend.) Place in a salad bowl with all of the other ingredients you are using, and squeeze some citrus juice over the salad and mix before serving. Add avocado last. Preparation: 15 minutes

Notes: You can add a can of salt-free cooked beans, such as garbanzo, black or cannellini beans before or after pulsing. Also try adding some chopped walnuts or hulled sesame seeds on top just before serving.

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