Veggie Salad

This Raw Veggie Chopped Salad is perfect for summer parties, potlucks, and BBQs. Full of flavor and no lettuce needed. You can easily double the recipe to feed a huge crowd.


Summer is here and it’s time for fresh salads of all kinds. Salads are perfect for quick lunches and the first course before dinner. They also travel really well, so pack ’em up for parties, potlucks, and BBQs!

To ensure you don’t get bored of this veggie wonderland, change up your ingredients often, try different dressings and toppings, add fruit for a little sweetness and, sometimes, you can even leave out the lettuce!

This Raw Veggie Chopped Salad is one of my new favorites and there’s not a leaf of lettuce in sight!


The key to this incredibly healthy salad is super fresh ingredients. Fresh herbs are key! Please don’t make this with dried herbs, I promise it won’t be the same.

This is the perfect salad for summer when peppers, cucumbers, and radishes are growing plentiful in gardens and can be found in every farmer’s market. The chopped broccoli, sunflower seeds, and hemp seeds add real staying power to fill you up without filling you out! And, I love the addition of red seedless grapes for a little sweetness.


You don’t need a lot of dressing for this colorful raw salad because the fresh herbs bring a ton of flavor.

This veggie chopped salad has it all: crunch from the raw broccoli and peppers, freshness from the herbs, a spicy bite from the radishes, cucumbers, and grapes that are clean and crisp, seeds that are filling and hearty, and a lemony oil-free dressing to bring it all together.


It’s best to make this salad ahead of time and let it mingle with the dressing for at least an hour or two. I like to toss the salad once or twice during this time so the dressing completely covers all the veggies.  The veggies will start to soak up the dressing and soften just a bit, while still maintaining their crunch.

Not only is this veggie chopped salad healthy and delicious, but look at all those beautiful colors! Healthy eating advocates often say to “eat the rainbow” and I’m here to tell you that this is the perfect way to start!

I hope you love this Raw Veggie Chopped Salad as much as we do. If you try it, please come back and leave me a comment below with your feedback and star rating. You can also find me on social media. Be sure to tag @veggie_inspired and #veggieinspired so I’m sure to see it. Enjoy!


Chopped Raw Veggie Salad

  1. ▢1 orange bell pepper (chopped small) (about 1 cup)
  2. ▢1 yellow bell pepper (chopped small) (about 1 cup)
  3. ▢5-8 radishes (cut in half and sliced thin) (about ¾ cup)
  4. ▢1 small head of broccoli (chopped small) (about 2 cups)
  5. ▢1 seedless cucumber (chopped small) (about 2 cups)
  6. ▢1 cup halved red seedless grapes
  7. ▢2-3 tbsp chopped fresh dill
  8. ▢¼ cup chopped fresh parsley
  9. ▢¼ cup raw shelled sunflower seeds
  10. ▢⅛ cup raw hemp hearts (hulled hemp seeds)

Oil-free Dressing

  1. ▢1 garlic clove (minced)
  2. ▢2 tbsp red wine vinegar
  3. ▢1 tbsp apple cider vinegar
  4. ▢Juice of 1 lemon
  5. ▢1 tbsp dijon mustard
  6. ▢1 tbsp pure maple syrup
  7. ▢½ tsp salt (or to taste)
  8. ▢⅛ tsp pepper (or to taste)


  1. Whisk all the dressing ingredients in a small bowl and set aside.
  2. In a large bowl, combine all the salad ingredients.
  3. Pour the dressing over the chopped veggies and toss well to coat.
  4. Cover and place in the fridge for an hour or two, tossing the salad once or twice during that time to coat evenly.
  5. Enjoy!

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