There’s a reason the expression ‘go with your gut’ exists, but what happens when your gut is out of balance? In her cookbook Good For Your Gut, registered dietician Desiree Nielsen explores everything ‘gut’ and provides readers with a road map to protect, heal and soothe theirs. This Kohlrabi Chopped Salad falls under the ‘heal’ category and is designed to help support those with IBS, intense bloating, gluten intolerance and celiac disease. Blanched green vegetables, crunchy lettuce and briny olives are dressed with a vinaigrette that derives its sneaky deliciousness from nutritional yeast and dried herbs. Good-tasting and good for you.
Kohlrabi Chopped Salad
A gut-friendly vegan salad recipe from RD Desiree Nielsen.
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.
