Goodful Super Immune Chopped Veggie Salad

serves 2 people, 20min prep time

1 beet, peeled & chopped into 1/4” cubes
2 carrots, peeled (optional) cut in half lengthwise, sliced
1/2 cucumber, peeled (optional) & sliced
4-5 leaves of lettuce, ripped or chopped

Dressing Ingredients
4 tbs extra virgin olive oil
juice from 1/2 meyer lemon
5 stems of thyme, leaves removed from stem
1/2 tsp cardamom
1/4 tsp coriander
Dash of white (wine) vinegar


  1. Wash lettuce. (I always do this first to give the lettuce time to dry. If you have a lettuce spinner, great! But if not wet lettuce in a salad can make your meal unnecessarily soggy).
  2. Peel and prep beets, carrots and cucumber. Set aside.
  3. Remove thyme leaves from the stem. Keeping the younger stems (lighter in color and very flimsy) won’t make a huge difference. Roughly chop the thyme.
  4. Blend olive oil, lemon juice, cardamom and coriander. Add thyme and the dash of vinegar. Mix until blended.
  5. Chop or rip lettuce and place on plate or in salad bowl. 
  6. Layer beets, then carrots, and then cucumber on top of lettuce. Dress the salad.
  7. Enjoy!! 

This would also be great with some cold, roasted chicken!