Ingredients

Scale

2 stalks celery, chopped
1 large carrot, peeled & chopped
2 mini sweet peppers, seeded & chopped
About 1/2 cup chopped red cabbage
3/4 – 1 cup chopped fresh, juicy pineapple
2 – 4 Tablespoons fresh cilantro, basil or mint, chopped

For the creamy lemon avocado ginger dressing:

1/2 of a ripe avocado
Juice of 1/2 of a lemon (about 2 Tablespoons)
1 inch chunk of fresh ginger root, grated
2 Tablespoons light mayonnaise + 2 Tablespoons Greek yogurt (or 1/4 cup mayo … for vegan, use vegan mayonnaise)
2 – 3 teaspoons honey (or to taste)
pinch of salt

For the top: about 3- 4 Tablespoons chopped, toasted walnuts, a light sprinkle of marinated feta (optional) & more chopped herbs

Instructions

Chop the veggies and the pineapple and toss them together in a small mixing bowl.
Blend together the dressing ingredients until smooth.
Pour some of the dressing over the chopped mixture and stir, adding more as needed to lightly coat all the chopped goodness. Taste and add more as needed.
Pour into serving bowl and sprinkle with chopped walnuts, crumbled feta (optional) and additional chopped herbs

Notes

While the crunch will remain, this salad is best enjoyed the same day you make it as the visual appeal will fade over time.

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Keywords: Pineapple, Crunch, Chopped, Salad, Celery, Heart Healthy, Gluten free, Diabetic, Walnuts, Avocado, Cabbage, Peppers