Kohlrabi Chopped Salad

This Kohlrabi Chopped Salad is full of colour, texture and flavour. Kohlrabi, English cucumber, green beans, chickpeas, Kalamata olives and romaine are tossed in a zippy red-wine-vinegar vinaigrette with nutritional yeast and fresh herbs. The result is a vibrant, gluten-free salad that supports digestion, may help boost mood, and is packed with fibre and nutrients.

Registered dietitian Desiree Nielsen, in her book Good For Your Gut, explains how a balanced gut supports overall health and can help ease digestive issues. This salad falls into the ‘heal’ category and is designed for people with IBS, bloating, gluten intolerance or celiac disease. With green vegetables, romaine, olives and a nutrient-rich dressing, it’s both delicious and good for you.

Kohlrabi Chopped Salad

Desiree Nielsen

A crunchy gut-friendly chopped salad featuring kohlrabi, green beans, chickpeas, cucumbers and Kalamata olives tossed in a tangy herb-nutritional yeast vinaigrette — a delicious plant-forward Mediterranean-inspired dish.

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Ingredients

Salad

• 20 green beans chopped into 1-inch (2.5 cm) pieces
• 1 heart of romaine trimmed and chopped
• 2 cups peeled and cubed kohlrabi
• 1 cup cubed English cucumber
• 1 cup canned chickpeas rinsed and drained
• ½ cup Kalamata olives, pitted and halved
• 4 green onions dark green parts only, sliced into ½-inch (1 cm) pieces
• 2 tbsp raw sunflower seeds

Dressing

• ¼ cup red wine vinegar
• 2 tbsp extra-virgin olive oil
• 1 tbsp nutritional yeast
• 1 tsp organic cane sugar
• 1 tsp salt
• ½ tsp dried oregano
• freshly cracked black pepper

Instructions

 

• Bring a small pot of water to a boil over high heat. When the water is boiling, add the green beans and blanch for 2 minutes. Drain and rinse under cold running water.
• In a small mason jar, add the red wine vinegar, olive oil, nutritional yeast, cane sugar, salt, oregano and pepper. Place the lid on tightly and shake.
• In a large bowl, toss together the romaine, kohlrabi, green beans, cucumber, chickpeas, olives, green onions and sunflower seeds. Drizzle the dressing over the salad and toss again.

Notes

Tips and recipe variations

• Make‑ahead tip: Prep the vegetables ahead (except cucumber, which can water-log), store in the fridge, then toss with dressing just before serving to maintain crunch.
• Seasonal swaps: Swap green beans for snap peas, cucumbers for zucchini, or add shredded carrot or radishes for extra colour.
• Protein boost: For more substance, add grilled chicken, tuna or pan‑seared tofu — or sprinkle crumbled Feta or goat cheese for a more Mediterranean vibe.
• Crunch & flavour twists: Toasted pumpkin seeds, chopped nuts (walnuts, almonds), or a sprinkle of sumac or fresh herbs (parsley, dill, basil) add aromatic depth and texture.
• Dressing alternative: Try a lemon‑herb vinaigrette (olive oil, lemon juice, a touch of mustard, herbs) for a brighter, lighter flavour profile.

Keyword easy Mediterranean salad, Kohlrabi

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Excerpted from Good for Your Gut by Desiree Nielsen. Copyright © 2022 by Desiree Nielsen. Published by Penguin Canada, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.