Quick Grind Salad

Raw Food Recipe Quick Grind Salad

 

Such a tasty and quick recipe from our Weekday Raw – Spring course.

The idea behind this salad is that you gather up all your favourite veggies, or even what you have in the fridge, and pulseΒ it down just right in the food processor, to then add a simple and delicious salad dressing to.

 


Serves 2

  • 1 head broccoli, cut from the stalk
  • 3 stalks purple sprouting broccoli, roughly chopped
  • 1/4 of a cauliflower, roughly chopped
  • Small handful fresh dill
  • 1 avocado
  • 1 little gem lettuce, main stem removed
  • 1 small chicory/endive, main stem removed
  • Zest from 1 lemon
  • Juice from 1/2 a lemon
  • 1/2 cup pine nuts
  • 1/2 cup pitted olives
  • 1 cup sprouted quinoa

Salad Dressing

  • 2 tablespoons olive oil
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon salt
  • 1 teaspoon of honey or coconut nectar
  1. Add all salad ingredients to the food processor and pulse until ground into a chunky salad
  2. Transfer to a bowl.
  3. Combine all dressing ingredients in a far with a lid and shake, add to salad and enjoy!

Want more quick, easy and simple raw food recipes like this? That’s exactly what you’ll find in Weekday Raw.

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16 Comments

  1. Soraya
    Reply
    Posted

    For sure tomorrow I am eating this salad, I don’t have pine nuts but I am going to use some cashews!!!
    Thanks

  2. Shelley
    Reply
    Posted

    I have been looking for sprouted Quinoa at our health food stores and can’t find any.. are there any subs ? Thanks cannot wait to try this.. I made your little pizza bites the other day and they were looooved πŸ™‚

  3. Prudence
    Reply
    Posted

    Oh — and a question: Is there any ingredient you would recommend avoiding for this salad? (I’m wondering about onions, for example.) Thanks!

  4. Prudence
    Reply
    Posted

    I’ve made this salad according to the recipe several times and really love the flavor combination, texture, and visual presentation. But today, I decided to try the “throw everything you have in the fridge into it” method. I was nervous, because I had so few of the ingredients in the original recipe. I had carrots, parsley, romaine, zucchini, lemon juice, tomatoes, almonds, and some leftover chopped portobello mushroom soaked in nama shoyu. I put everything in but the tomatoes in the food processor and pulsed, then I chopped a tomato and put it on top. It tastes delicious! And because the lemon and the nama shoyu combined so nicely, I didn’t even need a dressing.

    I want to tell you that your raw food course and instructive recipes like this one have made me so much braver about creating my own concoctions, which is really where you start to have fun in the kitchen. And since we have to eat every day, that makes a life so much more enjoyable! Thanks, Russell.

    • Reply
      Posted

      Thanks for sharing Prudence! We are so happy that you were able to make the most out of recipes! πŸ™‚ Keep it up! And stay tuned for more exciting recipes!

  5. Kathryn
    Reply
    Posted

    What a great idea. Perfect for the weekend when I have some smaller portions of vegi’s that are left over from weeks creations! Thanks! Love your recipes!

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