Vegetable Salad

Vegetable Salad
1/2 cucumber
4 radish
1/2 american lettuce
1 orange bell pepper
1/2 slice of purple cabbage
salt, lemon and oil to the taste
With the hands dislodge the american lettuce
and put it on the base for the salad.
Cut the chili (bell pepper)O in stripes.
The radishes in small slices that later on
you’ll cut to make them look as sticks.
Do the same with the cucumber. Cut the
cabbage and mince it.Put all the vegetables
over the lettuce and adorn the edges with the
cabbage. Dress it with lemon, oil and
vegetable’s ac’cent.

Easy Chopped Detox Salad Recipe

This Easy Chopped Detox Salad is packed with veggies is a great make ahead lunch or light dinner.

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Chopped Detox Salad Recipe

1 bunch of broccoli (about 2 cups chopped)
1/3 large head of cauliflower (about 2 cups chopped)
1/2 small head red cabbage (about 2 cups chopped)
4 kale leaves, stems (about 2 cups chopped)
3 carrots, peeled (about 1 cup chopped)
1/2 cup parsley
1/3 cup roasted almonds, roughly chopped
1/4 cup dried cranberries, roughly chopped
2 tbsp. sunflower seeds

2 cloves crushed garlic
1 tbsp. grated ginger (about 1 inch)
1/2 cup lemon juice
1 tsp. dijon mustard
1 tsp. honey
1/4 cup extra virgin olive oil
Salt and pepper to taste

Roughly chop all the veggies into bite size pieces.

Place each veggie into the food processor and pulse until you have chopped the veggies nice and fine. They should look like crumbs and you will definitely have to do this in batches. Fine chop the parsley as well.

Transfer the veggies into a big bowl and add in the almonds, sunflower seeds, and dried cranberries.

In a separate bowl combine the garlic, ginger, lemon juice, dijon mustard, honey, extra virgin olive oil, salt, and pepper.

Drizzle the dressing over the salad and toss everything together. Serve and enjoy!

Makes 4-6 Servings

Nutrients per 1.5 cups of salad: Calories: 231g; Total Fat: 15.1g; Saturated Fat: 1.8g; Cholesterol: 0mg; Sodium: 117mg; Carbohydrate: 25.6g; Dietary Fiber: 6.5; Sugars: 11.5; Protein: 6.6g

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Raw Salad Dressing Recipe

I’ve been trying out so many RAW foods lately and this one is one of my favourite go to raw salad dressings:) Not only does it taste amazing, but your actually getting a serving of veggies and doesn’t contain any added oil, sugar, or salt! If your going to eat a salad make sure your topping it with a healthy dressing.

What You Need:
-1 cup organic cherry tomatoes
-1 heaping tbsp. raw tahini
-1/2 lemon
-1 green onion
-1 tsp. yellow mustard/ or raw mustard seed

I was inspired to make this video by an amazing Raw Foodist: Megan Elizabeth or EasyToBeRaw! . You should definitely go check her out her channel if you haven’t already.

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Raw Carrot Beet Salad With Apple, Lemon & Basil by Rockin Robin

Try this delicious carrot beetroot salad. It’s full of vitamins, minerals, and phytonutrients. It’s healthy and delicious.
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This makes a great side dish for chicken, beef, or fish and it only takes a few minutes to put together.

It’s reminiscent of slaw especially if you finely grate the carrots and beets.

The addition of the apple, and lemon is a nice contrast to the sweet vegetables. The flavor is bright and citrusy.


3 – 4 carrots
1 medium beet root
1 apple, I used a granny smith, peeled
1/4 cup raw sunflower seeds
1 lemon, juiced and zested
1 Tbsp. olive oil
2 leaves of basil, chiffonade
fresh parsley to garnish
salt to taste


Wash and peel carrots and the beet if they are not organic. Using a hand grater, grate the carrot and beet together in a large bowl. Take two forks and toss to combine.

In a separate bowl combine the olive oil, lemon zest, lemon juice, basil and a pinch of salt and whisk until well blended.

Pour the dressing over the carrots and beet. Stir to combine. Save the apple until last. Grate the apple and add it to the mixture along with the sunflower seeds. Mix well.

Chill until ready to serve. Sprinkle chopped parsley over the top just before serving.

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Rockin Robin
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5 Min Super Easy Crunchy and Healthy Salad

A quick salad to put together that not only is super delicious but crunchy, satisfying and healthy!
3 cups coleslaw or thinly sliced cabbage
1 cup matchstick carrots
1 med sized orange bell pepper diced
1 can red kidney beans
1 can sweet corn
1 small mango diced
1/4 cup caesar salad
14 cup mayonnaise
salt to taste
1/2 tsp black pepper
pepper flakes (optional) per your taste
1/2 fresh lime squeezed
In a big bowl mix all the ingredients, pls make a note of washing all the canned veggies, toss the salad give it a taste test and enjoy!

Broccoli Salad Recipe: How To Make Broccoli Salad: Recipe:Diane Kometa-Dishin’ With Di #91

Broccoli Salad Recipe: With Bacon and Cheese!! How To Make Easy Raw Broccoli Salad: Recipes, Videos & Ingredients Colorful Broccoli Salad with bacon, Cranberries/Craisins and cheese! Can be made ahead! Quick and easy side dish recipe for any holiday, but perfect for Summer! This recipe for broccoli salad couldn’t be easier! The dressing for broccoli salad is made with mayonnaise/mayo, sugar, vinegar, and fresh ground black pepper. It’s a sweet dressing, that goes perfectly with the salty bacon. It’s actually very similar coleslaw dressing or dressing for macaroni salad. You can use a fat free or light mayo to make this a more healthy recipe. Fresh broccoli florets are used not frozen, as they would become soggy. There’s also no need to cook the broccoli, since this is a raw salad. I cut the tops from the broccoli and put the stem in the freezer to save for broccoli soup. The broccoli is placed in an extra large bowl and some tasty ingredients are added: cheddar cheese cut into small cubes, crumbled fresh cooked crispy bacon, minced red onion, sliced almonds and dried cranberries (known as craisins). I use the craisins, rather than making the salad with raisins, because I like their tart/sweet flavor and the color they add to the salad. I love colorful Summer salads and side dishes and this one looks beautiful! Green, red, orange and flicks of lightness from the onions and almonds and then the creamy dressing coating it all makes your mouth water and also make you want to get the amera out! :) This salad is also served for Easter with ham and for other holidays or gatherings, since it’s one of my sons’ and husband’s favorites. Back to the craisins! I soak them in hot water to make make them pump and juicy. I prefer the dried to fresh cranberries, simply because I usually have them on hand. Into the big bowl, all of the ingredients are simply tossed together. This salad should be made in advance, to let the ingredients mingle. I usually make it one day before serving and then cover and refrigerate. When you’re ready to serve, just toss everything around a bit at set it on the table! Goes perfectly with my Brown Sugar BBQ Chicken and Classic Macaroni Salad! Make my Guacamole & Salsa and Fruit Tart and Chocolate Cupcakes and my Nutella Popsicles for dessert and you’ve got a party menu! So get in the kitchen and learn how to make broccoli salad! Recipe for this and more on my site or visit my channel Below are the links from the end of this video and more!

Old Fashioned Chocolate Cupcakes:
Brown Sugar BBQ Chicken: Grilled Barbecue Chicken Recipe:
Fruit Tart Recipe: How To Make with Filling: Easy!
Red Velvet Cupcakes:
Loaded Baked Potato Salad:
Sweet & Spicy Burger Recipe: Thai Style Burger:
Deviled Egg Recipe: Mom’s Best Recipe!
Strawberry Rhubarb Pie: From Scratch:
Classic American Macaroni Salad Recipe:
Key Lime White Chocolate Chip Cookies:

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RECIPE: Raw Vegan Fresh Garlic Lime Cucumber Fennel Salad

Day 187 Raw Vegan

30 Day Meal Plan with Recipes. Eat how I eat:
52 To a New You Guide to help you go raw vegan here:

Recipe time! I love making these videos! Hope you enjoy – and remember, you can change up the recipe all you like, add less or more of ingredients depending on your tastes!! Adjust the dressing and salad ingredients to your heart’s content!

Soak 1tbsp dill, 1/4 tsp mustard powder and 1/4 tsp salt in a bit of water to intensify flavours
In the Vitamix or high speed blender add:
5 pitted dates
1 clove garlic (or more, or less. 1 clove is pretty strong – beware! hah)
2 brazil nuts (optional – it’s brazil nut Monday – that’s why I added them)
1/2 of a small shallot
2 tbsp lime or lemon juice
1tsp apple cider vinegar
The inside of one long english cucumber
2 tbsp SESAME SEEDS (not on film)
1 cup water
Blend and save for later – makes a lot – you can use it for other salads and/dip with more veggies later during your favourite TV show!

Chop the emptied cucumber into pieces for the salad and add more if you so desire.
Add chopped fennel, red onion and red pepper.
You can add anything else you want – such as arugula, kale or celery!

Add your dressing, mix and and top with the fennel tops and cracked black pepper! Enjoy! xo

Comment if you have questions, and you can find me all over social media too:


Fruit on!! xo Lissa

Chat Pat Salad – Indian way by vahchef

Chatpata salad is a healthy, colourful and delicious salad with full of nutrition like iron, protein.


Radish 1 nos
Carrot 1 nos
Garlic 3 cloves
Green bell pepper 1 nos
Onion 1 nos
Cucumber 1 nos
Curry leaves 1 spring
Coriander leaves ¼ bunch
Lime 1 nos
Ground nut 1 tsp
Roasted chana dal 1 tsp
Cumin seeds ¼ tsp
Olive oil 1 tbs
Tomato(chopped) 1 nos


1. Grate radish, carrot and keep aside.

2. Chop garlic, green bell pepper, onion, cucumber, curry leaves, coriander lime and keep aside.

3. Heat pan, add ground nut, roasted chana dal, cumin seeds and saute it, later add olive oil.

4. Add radish, carrot and saute it.

5. Add salt and mix nicely and switch off the flame.

6. Add curry leaves, coriander leaves, green bell pepper, onion, cucumber.

7. At last squeeze lime juice and toss it.

8. Transfer into a serving bowl and top it with tomato.

9. Now chatpat salad is ready to serve.

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