5055 Lydell Avenue | Suite 1 | Glendale, WI 53217


Raw Veggie Chopped Salad (Oil Free)



  • 1 orange bell pepper (chopped small) (about 1 cup)
  • 1 yellow bell pepper (chopped small) (about 1 cup)
  • 5-8 radishes (cut in half and sliced thin) (about 3/4 cup)
  • 8 radishes (cut in half and sliced thin) (about 3/4 cup)
  • 1 small head of broccoli (chopped small) (about 2 cups)
  • 1 seedless cucumber (chopped small) (about 2 cups)
  • 1 cup halved red seedless grapes
  • 2-3 tbsp chopped fresh dill
  • 1/4 cup chopped fresh parsley
  • 1/4 cup raw shelled sunflower seeds
  • 1/8 cup raw hemp hearts (hulled hemp seeds)

Oil-free Dressing

  • 1 garlic clove (minced)
  • 2 tbsp red wine vinegar
  • 1 tbsp apple cider vinegar
  • Juice of 1 lemon
  • 1 tbsp dijon mustard1 tbsp dijon mustard
  • 1 tbsp pure maple syrup
  • 1/2 tsp salt (or to taste)
  • 1/8 tsp pepper (or to taste)

Raw Veggie Chopped Salad (Oil Free)

A Raw Veggie Chopped Salad is perfect for summer parties, potlucks and BBQs. Full of flavor and no lettuce needed. You can easily double the recipe to feed a huge crowd.

This is the perfect salad for summer when peppers, cucumbers and radishes are growing plentiful in gardens and can be found in every farmers market. The chopped broccoli, sunflower seeds and hemp seeds add real staying power to fill you up without filling you out! And, I love the addition of red seedless grapes for a little sweetness.

It’s best to make this salad ahead of time and let it mingle with the dressing for at least an hour or two. I like to toss the salad once or twice during this time so the dressing completely covers all the veggies.  The veggies will start to soak up the dressing and soften just a bit, while still maintaining their crunch.

Not only is this veggie chopped salad healthy and delicious, but look at all those beautiful colors! Healthy eating advocates often say to “eat the rainbow” and I’m here to tell you that this is the perfect way to start!

How to Make It

  1. Whisk all the dressing ingredients in a small bowl and set aside.
  2. In a large bowl, combine all the salad ingredients.
  3. Pour the dressing over the chopped veggies and toss well to coat.
  4. Cover and place in the fridge for an hour or two, tossing the salad once or twice during that time to coat evenly.
  5. Enjoy!