Are you on the salad strugglebus? I am here to rescue you.

No matter what your reason for wanting more salad and raw vegetables in your diet we all know it's the right thing to do.  Salad bars, premade salads and salad prep all can be prohibitive either due to price or the P in the A factor. I have solved all of this.  

Enter the food processor. Get that S-blade in there, greens, vegetables (leave out wet or mushy salad items like avocado, cucumber and tomatoes to be added in just before eating), seeds and beans and get ready for an ultra chopped salad that you can make in bulk and it will keep for several days.

I can take me 2-3 processor bowlsful to get everything chopped. I make enough chopped salad for 6 meals, eating two of these per day.  This tends to average about 3 lbs of raw vegetables chopped. Pulse down that bowl full of chunks and shreds until it's all a uniform size. Store in an airtight container, I like Debbie Meyer green boxes.


Try pulsing together:

  • sunflower seeds
  • chickpeas (the come across very egg like while still being vegan and high fiber)
  • green onions
  • parsley
  • spring mix
  • celery
  • cauliflower/broccoli
  • spinach
  • kale
  • arugula
  • carrots
  • cabbage

Switch up your salad dressing each time for variety or use the same thing if you're a creature of habit.  I like to put blueberries, a few walnuts and lemon balsamic one day then hemp bbq ranch and fakon bits the next. Vegan nutritarian goodness.  Very portable, storable and positively craveable.