Not only is this Chopped Veggie Salad colorful, it is seriously good and definitely worth making for a Memorial Day cookout. Just the other night I took it to my monthly card game with a group of friends, and every single person loved it. Most had seconds. I had thirds.
One of the great things about this salad (besides it being delicious and healthy!) is that it is very versatile, but before you start changing things up, give this version a try. It is sure to win you over.
When you’re ready to experiment, use whatever vegetables are available or suit your tastes, and you can use the simple dressing below or change things up by using different salad dressings. As long as it’s gluten free, you’re good to go. In fact, this salad makes 8 cups, so if you’re not using it for feeding a crowd, eat it throughout the week at lunch or dinner and change the dressing for variety.
My recipe uses kohlrabi. If you’re not familiar with it, it looks like a bulb with leafy stems coming off of it, and it can be green or purple on the outside. The inside is whitish and it tastes much like broccoli stem. It is nice and crunchy, and I love it as an addition to this salad. If you can’t find it, try adding chopped broccoli stem with the tough outer part removed, or simply go with a different veggie.
Also, while you could use dried basil, using fresh makes a huge difference. Everything about this recipe is fresh, and one of the key yet subtle flavors comes from the fresh basil.
Chopped Veggie Salad
Yield 8 cups
For the salad
- 1 bulb kohlrabi, peeled and chopped (about 1 1/2 cups)
- 1 English cucumber, chopped (peeling is optional)
- 1 pint grape or cherry tomatoes, quartered
- 1/2 yellow bell pepper
- 1/2 orange bell pepper
- 1/3 - 1/2 cup sliced green onions
- 1 Tablespoon chopped fresh basil
For the dressing
- 1/4 cup extra virgin olive oil
- 2 Tablespoons fresh lemon juice
- 1/2 teaspoon sea salt
- 1 clove garlic, minced
- Combine the salad ingredients in a large bowl, gently stirring to combine.
- With a fork, briskly whisk together the dressing ingredients until the oil is emulsified. Pour over the salad, and gently stir.
If you don't plan on eating all the salad right away, refrigerate it without adding dressing. The salt in the dressing will draw out moisture, and it allows you to add whatever dressing you're in the mood for.