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White dishes with salad and dressings on the side photographed from above.

Kohlrabi Chopped Salad

A gut-friendly vegan salad recipe from RD Desiree Nielsen.
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Course Appetizer, Salad, Side Dish, Snack
Cuisine Canadian
Servings 4

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.