Stephanie’s Salad Standby

This is a quick, seasonal recipe for a chopped salad that can be made up in a big batch and kept in the fridge for a healthy addition to any meal or a ready to go snack. Get creative with your favorite veggies or experiment with ones you haven't eaten before.

Ingredients:

Any chopped raw veggie. Change the texture by chopping them up in big chunks or finely diced. Add herbs and freshly sliced  avocado before serving. Eat as is or use as an addition to a lettuce salad.

Dress the chopped veggies with raw apple cider vinegar, walnut oil, and unrefined sea salt.

My favorite vegetables to put in the salad:

tomato

cucumber

fennel

carrot

bell pepper

Ones you may want to try:

jicama

zucchini

red cabbage