Two photohraphs of the salad against a pink graphic

RAW VEGGIE CHOPPED SALAD

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Serves 2

This salad is RAW-SOME! This week, Donya – the master vegan chef behind the Instagram account, @lilbroccolihead, is introducing us to some of her favorite plant-based (and gorgeous looking) recipes this week. Everyday, Donya eats raw food until 4pm. Sounds tough, right? Not when you have a nourishing salad like this Raw Veggie Chopped Salad to satisfy you! Garnished with a deliciously creamy Lemon-Tahini Dressing, these plants and fruits are bursting with flavor. Pro-tip, this salad is also gluten and soy free!

Learn about how going vegan changed Donya’s life in her Q+A, and try her other recipes like this Roasted Squash W/ Cilantro Chimichurri and Root Vegetable Tian!

CHOPPED SALAD

4 cups purple cabbage (about ¼ of a cabbage), chopped

4 cups lacinato kale (about 8-10 leaves), de-stemmed and finely chopped

½ pomegranate, de-seeded

¼ cup pistachios

1 persimmon, julienned

½ green apple, julienned

LEMON-TAHINI DRESSING

1 lemon, juiced

¼ cup tahini

1 garlic clove

sea salt, to taste

freshly ground black pepper, to taste

PREP

Thoroughly wash cabbage, kale, persimmon and green apple.

Chop purple cabbage.

De-stem and chop kale.

Seed pomegranate.

Julienne (cut into matchstick pieces) the persimmon and apple.

Juice the lemon.

CHOPPED SALAD

Place chopped cabbage, chopped kale, pomegranate seeds, pistachios, julienned persimmon, and julienned apple into a mixing bowl.

Mix thoroughly.

LEMON-TAHINI DRESSING

Combine fresh lemon juice, tahini, garlic clove, sea salt and freshly ground black pepper in a food processor fitted with a “S” blade.

Pulse until texture is smooth and creamy.

NOTES + STORAGE TIPS

Drizzle Lemon-Tahini Dressing atop salad, and enjoy!