Posted July 7, 2014 by Indra McMorran & filed under recipe.

I don’t know about you, but in the summer I try to avoid turning on the stove or oven as much as I can; it’s just too hot!

This salad is tasty, easy to put together and transport, making it perfect for potlucks, picnics and any time you need a healthy lunch on-the-go!

Chopped Veggie Salad

• 4 cups cauliflower florets
• 3 cups broccoli florets
• 1 bell pepper
• 5 stalks celery
• 1 onion
• 2 cloves garlic
• ¾ cup chopped raw macadamia nuts
• ½ cup hemp seeds
• 1 lemon, juiced
• 1 tsp oregano
• 1 tsp thyme
• ¹⁄₈ tsp salt
• 1 avocado

In a food processor with the S chopping blade in place, separately pulse the cauliflower, broccoli, bell pepper and celery stalks; now the onion and then the garlic until finely chopped. Empty the chopped veggies into a large bowl between varieties.

Now add in the chopped macadamia nuts, hemp seeds, lemon juice, oregano, thyme and salt; mix well.

Garnish with the avocado once the salad is served into individual bowls if you plan on keeping some for leftovers; if not, go ahead and mix it right in.