Natalie Norman

Quick Chop Salad with Rosemary Dressing


You know I’m not going to lecture you about making healthy choices without giving you practical recipes to follow! This is a “whatever’s left in the fridge salad.” Sometimes you just have to work with what you have, and that’s what I did here. It’s all about building that arsenal of sauces and go-to quick recipes and techniques so that you are never without options. Feel free to substitute these vegetables with what you have available.


Quick Chop Salad with Rosemary Dressing


1 carrot, grated
1.5-2 cups chopped purple cabbage
1 tomato, diced
3 celery stalks, diced
1 large handful of cilantro, minced

2 tablespoons nutritional yeast
2 tablespoons lemon juice
2 tablespoons orange juice
1 tablespoon coconut oil (or extra virgin olive oil*)
1 large pinch of fresh rosemary leaves

*If you use olive oil, you might need to add a small pinch of pink salt to get that rich flavor.


Blend dressing ingredients until well emulsified. Toss with salad ingredients and enjoy!

Yours in delicious heath!

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