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Vegan Chopped Salad with Avocado Dressing

Chopped Salad with Avocado Dressing

This easy chopped salad recipe with avocado dressing has an incredible tangy and zesty flavor, and is an awesome vegan side dish or light meal.
Prep Time 30 minutes
Total Time 30 minutes
Servings 4

Ingredients

salad:

  • 1 head cauliflower, cut into florets
  • 1/2 head red cabbage, cut into 8 pieces
  • 1/2 small red onion, cut into 4 pieces
  • 2 medium carrots, peeled
  • 1 bunch kale, stems removed, and shredded
  • 1 bunch cilantro (or flat-leaf parsley, finely chopped
  • 1/4 cup raw sunflower seeds
  • 1/4 cup raw shelled hemp seeds

dressing:

Instructions

  1. To make the salad, rice the cauliflower by placing the florets in a food processor fitted with the s-blade and pulsing until the consistency of couscous. Then place the red cabbage and onion in the food processor, and pulse until finely chopped. Switch the s-blade for the dicing disc (if you have one) and dice the carrots. Alternatively, dice the carrots by hand with a knife. 

  2. In a large bowl, toss processed cauliflower, cabbage, onion, and carrot with the chopped kale and cilantro, sunflower seeds, and raisins if using. Chill in the fridge while you're making the dressing. 

  3. To make the dressing, whisk all of the salad ingredients together in a bowl.

  4. To serve, toss the dressing through the salad, and add lemon juice, salt, and pepper to taste. Enjoy immediately. 

Recipe Notes

Recipe from The Fresh 20
Photo by Trent Lanz; styling by Alicia Buszczak

Note: if taking this salad to a party, store the salad and dressing separately, and if possible, open the avocados and add to the dressing right before serving to minimize oxidation.