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August 7, 2014

Carefree Veggie Chop

With lemon-mustard dressing

Heather Lounsbury, author of Fix Your Mood With Food

  • The author says, "Can't turn your head off at night? All of these ingredients help reduce worry and overthinking." Heather Lounsbury

Serves 4

1 Romaine heart plus 2 leaves kale, chopped into small pieces
1 cup (225g) pea sprouts and/or bean sprouts
2 celery stalks, sliced crosswise into small pieces
2 small radishes, thinly sliced
1/4 red bell pepper, thinly sliced
1/4 cup (60g) shredded carrots
1/2 cup (115g) garbanzo beans
1 tablespoon raw pumpkin seeds

2 tablespoons fresh lemon juice
1 teaspoon raw apple cider vinegar
1/4 cup (60ml) extra-virgin olive oil
1 teaspoon Dijon mustard
Freshly ground black pepper, to taste
Dash or two of sea salt
2 tablespoons fresh dill, chopped
1 tablespoon nutritional yeast
1 clove garlic, minced

Shake the salad dressing ingredients vigorously in a jar.

Combine the salad ingredients in a large bowl. Just before eating, add the salad dressing and toss the salad until it is thoroughly coated.


  • Make sure to use organic ingredients whenever possible.
  • Feel free to add or take away ingredients to emphasize your favorite vegetables.
  • You can double or triple this recipe to make salads for the week.
  • The salad dressing will keep in your refrigerator for up to nine days.
  • Find nutritional yeast in most organic grocery stores (often in bulk bins).

(Recipe courtesy of Heather Lounsbury, author of Fix Your Mood With Food.)


All figures are per serving (assumes 4 servings).

Calories: 234
Fat: 14 g 
Carbs: 20 g
Fiber: 6 g
Protein: 6 g
Sodium: 264 mg