Gourmet Recipes for One is a resource of simple, delicious recipes that focus on cooking for one. Single-serving recipes are featured as well as ideas and inspiration for achieving a well-balanced lifestyle.

raw vegetable salad

raw vegetable salad | photo by: Karen Covey

This recipe was adapted from The Detox Salad recipe at Whole Foods Market. It’s a really nice combination of crunchy flavors and can be modified in just about any way you like, with more of less of the ingredients depending on your preference. I like to make the full batch of this (more than just a serving for one) because it keeps really well in the refrigerator and is a nice, light refreshing raw salad to have on hand for meals throughout the week (keep dressing separate until ready to serve). If you have a food processor, this salad comes together in just minutes. If not, you can simply chop it finely by hand, just make sure all the vegetables are roughly the same size when you’re done.

1/2 head broccoli, stems removed and chopped
1/2 head cauliflower, stems removed and chopped
1 small carrot, peeled and chopped
1/4 cup whole almonds
1/2 cup sunflower seeds, or to taste
1/2 cup raisins, or to taste
1/4 cup chopped fresh flat-leaf Italian parsley, optional
Kosher salt, to taste
Freshly ground black pepper
Juice from 1/2-1 lemon
1-2 teaspoons honey

1. In a food processor (or by hand), add broccoli and pulse until nicely chopped and uniform in size. Transfer to a medium bowl.
2. Add cauliflower to food processor and pulse until nicely chopped and uniform in size. Transfer to a bowl with broccoli.
3. Add carrot and pulse until nicely chopped and uniform in size. Transfer to bowl with broccoli and cauliflower. Toss vegetables together to combine.
4. To bowl of food processor, add almonds and pulse until nicely chopped and uniform in size. Transfer to bowl of vegetables and combine along with sunflower seeds and raisins and parsley (if using). Season with salt and pepper.
5. In a small bowl, combine lemon juice and honey to taste, adjusting amount to your preference (if too tart stir in a bit more honey). Add dressing to salad just before serving, and toss well to coat evenly. Serve chilled or at room temperature.

Serves 2-3.

a few ideas to use up the remaining broccoli and cauliflower:
one of my most popular recipes: roasted cauliflower cakes
simple, yet delicious: roasted cauliflower with parmesan
something more hearty: whole-wheat spaghetti with roasted cauliflower
my dad’s favorite: fettuccine carbonara
an easy way to jazz up a potato: baked stuffed potato with broccoli

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