Raw Garden Salad


20 mins






For the Salad:

  • 2 stalks celery, sliced

  • 1/2 bell pepper & seeds, chopped

  • 1/2 cucumber, sliced

  • 2 carrots, grated

  • 1 turnip, grated

  • 1 cup green cabbage, chopped

  • 1/2 cup alfalfa or sunflower sprouts

  • 2 green onions, chopped

  • 1/2 cup red cabbage, chopped

  • 3 medium tomatoes, diced

  • 1 ripe avocado

  • Bragg apple cider vinaigrette, to taste

  • Lettuce of choice, for serving

For the ACV Dressing:

In this recipe:

  • In a small bowl, whisk together Dijon mustard, lemon juice, paprika, salt and pepper until combined
  • Whisk in ACV, followed by nutritional yeast until combined
  • Add olive oil and whisk until glossy and the consistency of a thick dressing. Set aside.
  • Toss all ingredients for salad except tomatoes and avocado with your dressing to taste
  • Serve on a bed of romaine, butter lettuce or leaf lettuce with tomato and avocado on the side for topping

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