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JumBowl Salad [Vegan]

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This salad is very good for you. Almost all of the ingredients (except for the dressing and olives) are totally raw -- leaving their nutrients and enzymes intact. All the ingredients are organic. The seeds in the salad are very high in protein and essential fatty acids. The chiogga beets are so pretty and are a great ingredient if you want to mildly detoxify your body or just want a jolt of energy. The fresh basil is packed with antioxidants, vitamin A and iron. The kale and swiss chard are loaded with vitamin K, calcium and more iron.

JumBowl Salad [Vegan]

This Recipe is :

Dairy Free Vegan






For the salad:

  • 2 small leaves green kale, or 1 large, rinsed and chopped small
  • 2 small leaves rainbow or green or red or yellow swiss chard, rinsed and chopped small
  • 1/2 English cucumber, rinsed and grated with a cheese grater
  • 1/2 chiogga beet, rinsed, peeled and grated with a cheese grater
  • 1 green zucchini, rinsed and grated with a cheese grater
  • 1 yellow summer squash (yellow zuchini), rinsed and grated with a cheese grater
  • 1/4 red onion, chopped small
  • 6-8 organic black olives
  • handful fresh basil, rinsed in warm or hot water and chopped into small pieces
  • 2 handfuls raw pumpkin seeds (pepitas)
  • 1 tablespoon white or black chia seeds

For the dressing:

  • 1/2 juice of a lime
  • 1 tablespoon balsamic vinegar (or another flavored vinegar like sherry vinegar or red wine vinegar)
  • 1-2 teaspoons kelp flakes (or a dash of coarse sea salt)
  • 2-3 tablespoons water
  • 1 tablespoon onion powder
  • 1-2 teaspoons organic ketchup (or another sweet ingredient like maple or pear or apple butter)
  • 1 teaspoon black olive brine
  • 1/2 teaspoon chili powder
  • dash cinnamon
  • 1/2 teaspoon cumin (optional)
  • 1-2 teaspoons olive oil (optional)


To Make the Salad:

  1. Add the chopped kale, chopped swiss chard, chopped onion, half the chopped olives, half the pumpkin seeds, and half the chia seeds to a large salad or soup bowl.
  2. Add half your salad dressing, half the chopped olives and half the chopped basil and mix the ingredients in the bowl together thoroughly. Set aside.
  3. Top the dressed greens with each of your grated vegetables by layering them. Top the grated vegetables with a sprinkle of the remaining chia seeds and pumpkin seeds, as well as the remaining basil and olives.
  4. When ready to serve the salad, drizzle the remaining dressing over the top of the grated vegetables or if this is for a dinner party or guest, serve the remaining dressing in a small bowl on the side for the salad-eater to add themselves.

To Make the Dressing:

  1. Whisk all ingredients together until thoroughly mixed. Use to dress salad or vegetables.




Danielle Dewar is a passionate baker and the woman behind the blogs Baking Backwards and Our Vegitable. Danielle has been tinkering with gluten-free baking for the past three years to improve her health and quality of life. Danielle's recipes are totally from scratch and use no gums or stabilizers and no pre-made flour mixes.



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