Chopped Veggie Salad

Chopped Veggie Salad Recipe
Prep time
Cook time
Total time
Serves: 4
  • 2 Tbsp. organic extra virgin olive oil
  • 1 pinch Celtic sea salt
  • 2 oz. organic walnuts, chopped
  • 1 medium cucumber, peeled, seeded and chopped
  • 2 medium organic scallions, chopped
  • 2 Tbsp. fresh mint, chopped
  • 8 oz. organic spinach, chopped
  • 1 medium organic green pepper, seeded and chopped
  • ¼ tsp. freshly ground black pepper
  • 2 whole fresh organic lemon juice
  • 2 medium organic tomatoes, seeded and chopped
  • 1 ½ Tbsp. fresh, flatleaf parsley, chopped
  1. Add lemon juice, olive oil, salt, and pepper to a small dish. Whisk to combine.
  2. Add spinach, tomatoes, pepper, cucumber, scallions, mint and parsley to a nonreactive bowl.
  3. Drizzle with dressing, and toss to combine.
  4. Separate salad onto serving dishes, top with walnuts, and serve

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Nutrient Information Per Batch

818.25 kcal Calories, 465.93 mg Calcium, 51.39 g Carbohydrate, 0 mg Cholesterol, 66.86 g Total Fat, 19.28 g Fiber, 12.2 mg Iron, 376.05 mg Magnesium 3027.42 mg Potassium, 21.88 g Protein,5.56 mcg Selenium, 301.61 mg Sodium, 17.54 g Sugars, 4.47 mg Zinc, 7.71g Saturated fat, 0 trans Fat, 25.59 g Monounsaturated fats, 30.23 g Polyunsaturated fats, 25227 IU Vitamin A, 1.43 mg Vitamin B6, 0 mcg Vitamin B12, 256.25 mg Vitamin C, 0 IU Vitamin D, 11.3 Vitamin E, 1342.73 mcg Vitamin K, 658.97 mcg Folate,0.67 mg Vitamin B1(Thiamin),5.3 mg Vitamin B3(Niacin),0.78 mg Vitamin B2(Riboflavin), 6329.61 mcg Lycopene, 29729.2 mcg Lutein and Zeaxanthin, 5.64 g ALA, 0 g EPA, 0 gDHA,476.94 mg Phosphorous, 5.03 mg Manganese, 289.53 mcg Alpha carotene, 14959.7 mcg Beta carotene, 60.73 mcg Beta cryptoxanthin, 0 g Conjugated Linolenic Acid


  • No Fish
  • No Red Meat
  • No Pork
  • No Eggs
  • No Shellfish
  • No Gluten
  • No Seeds
  • No Soy
  • No Dairy
  • No Poultry
  • No Corn
  • No Yeast
  • No Peanuts
  • No Tubers
  • No Grains
  • No Molds
  • No Legumes

About The Author

Kelley Herring, founder of Healing Gourmet, is a natural nutrition enthusiast with a background in biochemistry. Her passion is educating on how foods promote health and protect against disease and creating simple and delicious recipes for vibrant health and enjoyment.

Kelley Herring – who has written posts on Healing Gourmet.

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