Chopped Veggie Citrus Salad

Easy to make with a food processor and avocado to make a creamy texture veggie slaw and tangy with oranges and orange peels.

Do you love creamy salads but don't want the unhealthy ingredients found in bottled dressing and mayonnaise from the store? Adding an avocado into the chopped veggie salad gives you the rich creamy texture but is all good and guilt free clean eating.

Get creative with the ingredients

Each time I make this, it is a little bit different depending on which vegetables I select. But the basic ingredients are generally the same.

For the salad seen in the video above, here is the ingredients list:

Ingredients:

1 stalk of Broccoli

Small bunch of Cauliflower

1 small Avocado or half a large Avocado

1 small blood orange with peel

1 medium carrot

A bowl of field greens washed and dried in salad spinner

Chopped chives, Dill and Fennel

Apple cider vinegar

Spices such as turmeric, cardomon, corriander, natural monk fruit to sweeten if needed

Your final creation will be a pretty and tasty salad!

Method:

Place the field greens in a medium/large bowl and set aside.

Chop the broccoli and place in the food processor.

chop the broccoli in chunks to fit into your food processor.

Put the broccoli in to Food processor, and now get your chunk of cauliflower.

Chop up the cauliflower into pieces to fit into the food processor.

You can fill the food processor with your favourite veggie mix.

After you place the cauliflower in the food processor on top of the broccoli, grab a small orange. My favourite for this recipe are blood oranges. they are sweet and not too bitter so that you can eat the peels and all! Eat the orange peel you say? Yes! If you research it, you will find that the orange rind is even more nutritious than the inside of the orange. The rind is loaded with vitamins A and C, enzymes, fibre and pectin. A great immune system booster. And the citrus-y taste to thi sald will be amazing when you include it!

Chop the ornage to fit into the food processor but reserve 3 slices for garnish later.

Next grab a medium carrot out of the crisper or your garden if you are lucky to have your own growing!

Chop the carrots and place them on top of the other veggies in the food processor.

Your food processor is probably starting to get pretty full now. We can still squish in a nice soft and ripe avocado. The avocado is the secret to a creamy texture to your veggie slaw without relying on store bought creams, dressings or mayonnaise.

Use a whole small avocado or a half a large one. Scoop out the middle with a spoon and squish it down into the food processor on top of the chopped veggies.

finally on top of the avocado and veggies I add some spices. Such as a couple tablespoons of apple cider vinegar.

I also, added a spoon of turmeric, splash of pepper, sprinkle of cardamon, a sprinkle of anise seeds, some corriander seeds and to offset the tart and peppery tastes I use a spoonful of natural monk fruit sweetener or you can use your favourite natural sweeteners like maple syrup or natural unpasturized organic honey.

Here you see turmeric, anise seeds and cardamon. Also shake in some pepper on top of the turmeric.

Turmeric is an anti-inflammatory and strong antioxidant for your health, but it helps to consume black pepper with it. Pepper contains peperine to help with your body's absorption of the nutrients from turmeric.

Pulse your veggie mixture in the food processor. You may need to open the lid a few times to push the veggies down with a rubber spatula then lock the lid and pulse again until you reach your desired consistency. Don't chop it too fine or it will be too mushy.

Load the chopped veggie slaw onto your garden greens that had been set aside.

Arrange the left over orange slices on top. Sprinkle on top of that the chopped chives and fennel. Your beautiful bowl of citrus chopped salad is ready to share or you can sit down and have this as an entre salad for yourself! Enjoy!

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