Free time. It’s one thing we all crave as busy moms. One way I try to make my life easier is by doing work on the front end, so I can relax on the back end. The beginning of the week is busy for me. Grocery store, workout, cleaning and food prep. I’m pretty much the opposite of a procrastinator. As a result, my Fridays and weekends are more relaxing!
This salad is another example of something you can make at the beginning of the week and just scoop out for a quick lunch the rest of the week.
It’s full of crunchy veggies, almonds and my favorite….pumpkin seeds. I don’t know why I like these so much. I just do.
So, first you have to buy all these veggies. But, the good news is you’ll be spending all your time in just one spot. Produce.
If you have a food processor, get it out. It will make your life easier, I promise. If you’re super talented and quick with your knife and you feel like chopping a whole heck of a lot then you can do that do. Good luck to you.
So, here goes…
Wash and scrub all your veggies. Especially the radishes. I don’t know why those things are so dirty. Like beets, it’s as if they pulled them straight out of the ground and plopped them in produce. Mud included.
Scrub your carrots with a vegetable brush so you don’t have to peel them.
Now, even if you’re using a food processor, you’ll need to chop your veggies down a bit so, they don’t just bounce around in the machine doing a happy dance and everything else gets pulped.
Now, start putting everything in your processor in batches. Not all at once. Everything at the bottom will get chopped too fine and nothing will happen to the stuff on the top.
So, work in thirds. Fill your machine up to no more than half. Pulp it 3-4 times until it’s the size you want. Then, empty into a large bowl.
Keep going until everything is chopped up, including your nuts. I left some big pieces in mine so it didn’t turn into a slaw. If you want everything chopped into tiny pieces, just pulse it more until it’s the size you want.
Stir it all together and store in an airtight container until ready to use.
Now, when it’s time for lunch…scoop up as much as you want, add some salad dressing and enjoy! The Apple Cider Vinegar Dressing is my favorite. This recipe makes a ton so you can eat on it all week. Easy peasy!
xo-Megan
Don’t forget to Pin this for lunch later!
| Prep Time | 10 minutes |
| Servings |
people
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- 2 1/2 Cups Broccoli
- 1 Cup Carrots
- 2 Cups Cauliflower
- 2 Stalks Celery
- 1 Tablespoon Ginger Fresh
- 1 1/2 Cups Parsely Fresh
- 1/2 Cup Radishes
- 1/2 Cup Almonds Raw
- 1/2 Cup Pumpkin Seeds
Ingredients
|
- Adding in batches, put all ingredients in a food processor and pulp until chopped. Add desired dressing. Enjoy!