All Week Rainbow Veggie Salad

All Week Rainbow Veggie Salad

Makes About 6 Servings


  • 2 small broccoli heads, stems removed (use them in this recipe)
  • 1 medium head cauliflower, stems removed
  • 3 carrots, cleaned
  • 2 cups edamame, thawed
  • 3 tablespoons minced garlic
  • 2 tablespoons Dijon mustard
  • 1/3 cup apple cider vinegar
  • 4 tablespoons fresh lemon juice
  • 1/2 cup extra virgin olive oil
  • 1/2 cup sunflower seeds, or sliced almonds
  • Salt and pepper to taste
  • Optional add-ons: chicken, fish, avocado, raisins, apples


  1. Working in batches, place the broccoli, cauliflower and carrots in the food processor, fitted with the S blade, and pulse until the vegetables are fully broken down.
  2. Place the shallots, Dijon, vinegar and lemon juice in a large bowl with salt and pepper and whisk until combined.  Slowly add the olive oil until combined.
  3. Add the processed vegetables and whole edamame to the bowl and mix thoroughly. Adjust the seasoning as necessary. Top with nuts.
  4. Flavors will develop more fully if you let the salad rest for a few hours (or overnight) before serving.

Note: Serve with different add-ons throughout the week.