Saucy Seaside Salad

We literally ate this for at least one meal a day the entire trip to Kauai.  We ate raw, juicy, refreshing, vegan foods the whole time, and never felt better.  Here is a trick that made meal time a breeze!

We chopped many of the veggies the night before, and enough for a few days.  You can do this with cabbage (we shred it), zucchini, some greens, peppers and a few other things.  Cucumber, avocado and tomato should always be chopped fresh, not in advance, as they expire more quickly.


  • 1/2 head of lettuce, we love red leaf or red butter lettuce, chopped thin
  • 1/2 c shredded cabbage, we mix red and green
  • 1/2 bell pepper, chopped
  • 1/4 cucumber or 1 persian cucumber, chopped
  • 1/4 zucchini, chopped
  • 2 Tbsp chopped tarragon
  • 1/4 c fresh cilantro

Mix the veggies in a container with a lid that you can travel with. Top with the fresh herbs. Set aside ready to go.


  • 2 Tbsp olive oil
  • 2 Tbsp lemon juice, fresh (never use bottled, fresh is so easy! Just cut in half, use a fork and turn it.)
  • 2 Tbsp water
  • 1/2 tsp sea salt
  • 1/2 tsp black pepper or pinch cayenne (or both!)
  • 1/2 avocado, chopped
  • 1/2 roasted bell pepper, chopped
  • 1/4 cup chopped pitted olives, we used salt-cured

Mix the ingredients together in a bowl and transfer the mixture to a sealed, water-tight container.


Top the salad with the sauce and mix evenly to serve.


Enjoy anywhere.


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About The Author

Lisa Berry's picture

Lisa Berry is a Health Activist with an insatiable passion for changing the planet and the sustainability of all life.  With over 15 years of study & work in the wellness industry, she deeply understands the range of human health issues, the major causes and the many invaluable ways to help the body to heal and thrive.

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