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Raw Veggie Salad

Lauren Liess' Raw Veggie Salad
 Don’t be fooled by the simplicity of this salad. The flavors of fresh vegetables, complemented by good olive oil and creamy gorgonzola, make it a frequent flyer on our weekly menu.
Serves 6 people, Prep time: 15 minutes


  • 5-6 Tbsp olive oil
  • 2-3 Tbsp lemon juice
  • 4 celery stalks
  • 2 cups cabbage
  • 1/4 cup scallions chopped
  • 1 cup red onion diced
  • 2-3 large carrots chopped
  • 1/2 cup radicchio chopped
  • 1/2 cup chickpeas
  • 1/4 cup pumpkin seeds
  • 1/4 cup gorgonzola cheese We used gorgonzola but any crumbly cheese would work like feta or blue cheese!
  • 2 garlic cloves minced
  • 3 tbsps parsley finely chopped
  • salt to taste


  • To start, roughly chop the celery, cabbage, scallions, red onion, carrots, raddicio, and parsley and add to a large mixing bowl
  • Next, prepare chickpeas according to directions on the can and rinse.
  • Stir in the chickpeas along with the fresh parsley
  • For a quick and easy dressing add in olive oil, lemon juice, salt, and minced garlic
  • Toss everything together and add in a handful of crumbly cheese to serve.
  • Enjoy!
Tried this recipe?Let us know how it was!

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