Green Vegetable Salad

This green vegetable salad is a great picnic or potluck dish.  The avocado pesto-type dressing is creamy and refreshing.

IMG_5354Green Vegetable Salad

For PDF copy of recipe, Green Vegetable Salad

Serves 4-6


  • 2 cups broccoli florets
  • 1 cup celery, diced
  • 1/2 large green pepper, chopped
  • 1 cup seedless grapes
  • 1 cup spinach
  • 1/2 cup carrots, chopped (1 small)

Dressing* (Note that it makes more than needed for salad):

  • 1/2 cup walnuts
  • 1/2 avocado
  • 1/2 cup lightly-packed fresh basil leaves
  • 3 tablespoons olive oil
  • 3 tablespoons lemon juice
  • 2 tablespoons water or brewed green tea
  • 1/4 teaspoon each of Salt and Pepper


  1. Cut broccoli florets into bite-sized pieces, grapes into quarters, and spinach into strips.
  2. In large bowl, add broccoli, celery, green pepper, grapes, spinach and carrots.
  3. In a blender or food processor, blend together the dressing ingredients.
  4. Add 1/4 cup of dressing to vegetable mixture and toss well to coat.
  5. Refrigerate salad for at least 1 hour before serving.

*Note that the recipe will make about 1 1/2 cups of dressing that can be used for other recipes. Only use about 1/4 cup for the salad.

If you like, you may add turkey bacon pieces or cooked chicken to the salad for extra protein.

1 Response to Green Vegetable Salad

  1. Pingback: Celebrate St. Patrick’s Day with Green Foods | Aspire, Perspire, Nourish Yourself

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