Raw Chopped Vegetable Salad

Raw Chopped Vegetable Salad Recipe

Raw Chopped Vegetable Salad

with cucumber, jicama, apples, red onion, romaine, peppers, garbanzo beans, celery, yellow Heirloom tomato, parsley, avocado with Maple Lemon Hazelnut Oil Dressing
This is a super crunchy salad. It’s a great salad for the summertime. This dressing for this salad is divine and my top 10 favorite dressings I make.
Serves 4-6 lunch-size salads


  • 1 cup cucumber, diced into small cubes, and peeled
  • ½ cup jicama, diced into small cubes
  • 1 honey crisp apple, diced into small cubes
  • 1/3 cup red onion, thinly sliced
  • 2 cups romaine, chopped
  • ½ cup red peppers, small dice
  • ½ cup canned or sprouted garbanzo beans, drain and rinse if canned
  • ½ cup celery, small dice
  • 6 baby yellow Heirloom tomato, cut in quarters
  • ¼ cup parsley, chopped
  •  1 avocado, small dice
  • Pink salt and black pepper, to taste
  • 3 Tbsp Maple Lemon Dijon Avocado Oil Dressing, (recipefollows)
  •  Crumbled goat cheese, garnish (optional)

Maple Lemon Dijon Hazelnut Dressing-

  • ¼ cup maplesyrup
  • ¼ cup lemon juice
  • ¼ cup seasoned rice vinegar
  • 1 Tbsp Dijon mustard
  • 2/3 cup hazelnut oil
  • Pink salt and black pepper, to taste


  • Make the salad dressing first. Mix the ingredients with a whisk, place in a jar and store in the refrigerator. Mix the prepared vegetables listed in the ingredients in a large bowl. Season with salt and pepper to taste. Slowly add the dressing, just enough to coat the vegetables. Place in a serving bowl to serve family style, or serve individually and garnish with crumbled goat cheese, if desired.