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San Joaquin Valley Chopped Salad Recipe

My new novel came out in January, and as I promote it and think about the next one, I’m craving the best taste for my time investment.


Does this sound like you? Are you looking for something fresh and so simple you don’t even have to measure it? Something that—if you make enough—will last for days in the refrigerator? Something that tastes so good you can serve it to guests?


California’s San Joaquin Valley where I live is rich with nuts and vegetables, which are the basis of this salad, but wherever you are, pick the freshest produce, and enjoy. It’s a healthy and delicious way to kick off the new year.

Looking for more refreshing summer vegan salad recipe ideas?



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Feel free to share any of your uniques and healthy summer salad recipe with us on the links below, as we would love to hear them! You can also share your favorite recipes on our ➡️Share Your Recipe⬅️ page with our whole community!

VSan Joaquin Valley Chopped Organic Salad Recipe

San Joaquin Valley Chopped Organic Salad Recipe

Yield: 4
prep time: 30 M cook time: 0 M total time: 30 M


  • Vegetables—Pick the freshest
  • Broccoli
  • Cauliflower
  • Carrots
  • Scallions, chopped for garnish; use a manual chopper or a food processor
  • Walnuts, raw or toasted, chopped
  • Sunflower seeds
  • Dried cranberries, chopped
  • Bragg’s Seasoning or another salt-free seasoning
  • Black pepper, to taste


How to Make San Joaquin Valley Chopped Organic Salad Recipe

  1. Combine equal amounts of unflavored rice wine vinegar and lime juice. Add maple syrup and a shot of sriracha to taste.
  2. In a food processor, combine all ingredients except scallions and sunflower seeds until roughly chopped.
  3. Stir in dressing and refrigerate, covered for at least 20 minutes.
  4. Top with sunflower seeds and scallions before serving.
salad, no measure, quick fix
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Bonnie Hearn Hill

Bonnie Hearn Hill

Bonnie Hearn Hill is the author of more than a dozen novels. She has also written award-winning short stories and essays. Her most recent suspense novel, The River Below, was called “a poignant stand-alone...” and “...an emotionally involving novel,” by Publishers Weekly.

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