This chopped salad is loaded with fresh vegetables. Get creative with the recipe and incorporate what you have on hand, or add what you’ve always wanted to try. The possibilities are endless.


  • 2 tablespoons tahini
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon nutritional yeast
  • 1 teaspoon white miso paste
  • 1 teaspoon dried basil or another herb of your choice, such as thyme, marjoram or tarragon
  • ¼ teaspoon onion powder
  • ¼ teaspoon garlic powder
  • ¼ teaspoon ground black pepper
  • ¼ teaspoon ground cumin (optional)


  • 1 head romaine lettuce, chopped into bite-size pieces
  • 1 cucumber, peeled, halved lengthways and chopped
  • 2 cups/350g steamed small broccoli or cauliflower florets
  • 1 sweet potato, roasted and cooled, then diced
  • 1 large ripe tomato, chopped
  • 1 yellow pepper, de-seeded and chopped
  • 1 Hass avocado, peeled, pitted and diced
  • 3 radishes, chopped
  • 1 tablespoon sunflower seeds or hemp hearts

FOR THE DRESSING: Combine all the dressing ingredients plus 3 tablespoons of water in a small blender or food processor and blend until smooth.

FOR THE SALAD: In a large bowl, combine all the salad ingredients, except the sunflower seeds. Shake or stir the dressing to recombine, and then add it to the salad, tossing gently. Sprinkle with sunflower seeds and serve.


Endotoxins come from bacteria, such as E. coli. Most spoilage organisms cannot penetrate the surface barrier of plants to spoil the inner tissues, but once you cut them open, bacteria can gain access and vegetables can start to spoil in a matter of days.

What does this mean for pre-cut veggies? While it’s better to eat pre-cut vegetables than no vegetables at all, slicing and dicing whole veggies yourself might be healthiest. 

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