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Chopped Winter Salad

winter chopped salad

Continuing my celebration of fast, cheap and easy vegetables, I turn to one of my favorite salad types, the chopped salad.

I don’t know what it is about having all of the components reduced to tiny, crunchy bits–perhaps the assurance of getting a smidge of everything in each bite?–but I love it, and long for a good one right about this time of year. So why wait? I bypassed the pink tomatoes at the supermarket and made a beeline for the radishes, carrots and celery.

Crunch is critical for a great chopped salad, and all three of these vegetables have plenty of it. Despite a short list of ingredients, the salad is big and bright, and it packs some lively heat from the peppery radishes. Nothing more than lemons–both the juice and zest–a splash of olive oil, dried dill, and a bit of salt comprise the dressing; simplicity can be so cheerful, and this dressing proves it.

winter chopped salad 2

I’m familiar with the the health benefits of carrots (thank you, Bugs), including their role in vision health, vitamin C, antioxidants, fiber, and beta carotene, but I’ve never consider celery, nor radishes from a nutrition perspective. Until now.

Both radishes and celery are high in fiber, but pretty-in-pink radishes are also very high in vitamin C, folate, calcium, and iron. Humble celery, is equally impressive: it’s high in vitamins A and K, and also contains coumarins, natural compounds that help reduce the damage caused by free radicals, substances that can cause chronic health problems.

So grab your kitchen knife and get your crunch on!

Chopped Winter Salad (more fast, cheap & easy vegetables)

Chopped Winter Salad (more fast, cheap & easy vegetables)

Yield: 4
Prep Time: 20 minutes
Total Time: 20 minutes

This salad is so crisp and refreshing in the midst of winter. It stays crunchy for several days in the refrigerator, making it a great option for packed lunches.


  • 2 cups chopped or diced celery (about 4 stalks; cut in half lengthwise, then crosswise)
  • 2 cups peeled, chopped or diced carrots
  • 1-1/2 cups chopped or diced radishes (about 1 bunch)
  • 1 tablespoon extra-virgin olive oil
  • 2 teaspoons finely grated lemon zest
  • 1 tablespoon fresh lemon juice
  • 2 teaspoons dried dill
  • 1/2 teaspoon fine sea salt


  1. Combine all of the vegetable in a large bowl. In a small bowl, whisk the oil, zest, lemon juice, dill and salt; pour over vegetables, tossing to coat.
  2. Let stand at least 10 minutes to blend flavors.
  3. Store in an airtight container in the refrigerator for up to 3 days.
Nutrition Information
Serving Size 1-1/3 cups
Amount Per Serving Calories 70Total Fat 4gCarbohydrates 9gProtein 1g

Did you make this recipe?

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Friday 12th of May 2023

This is a wonderful salad I didn’t have radishes so I used some bok Choy stems and leaves and a green onion used carrot and celery and dried dill. Used olive oil and a true lemon packet. Thanks for the idea, and I can’t wait to try it with your recipe.


Friday 12th of May 2023

I am so glad you like it, Tacy! Great improvising with the dressing, brava!:)


Tuesday 24th of May 2016

Crazy simple... crazy good!!! We had this as a side salad with some dungeoness crab for dinner last night and my daughter gobbled it up so there weren't any leftovers. This was a great way to introduce radishes to the kiddos. Thanks so much!


Wednesday 25th of May 2016

You are so welcome, Tommy! So glad the kiddos gave radishes a go! :)


Monday 17th of June 2013

Do you think there is really 70 grams of fat in one serving? Seems the cauliflower tabbouleh salad is a bit off on fat grams as well?


Friday 21st of June 2013

Hi Jenny,

So sorry that the nutrients info was confusing. 70 grams of fat in a chopped veg salad would be pretty crazy! But it's 70 calories per serving; the amount for each item comes after the colon (:). So if you read from left to write, the nutrients are as follows:

Serving size: 1-1/3 cups Calories: 70 Fat: 4 g Carbohydrates: 9 g Protein: 1 g

All the best, Camilla :)

Veggie Soup, Chopped Winter Salad, and Corn | My Vegan Meals

Tuesday 2nd of April 2013

[...] side dishes, I made this chopped winter salad from Power Hungry (so yummy!) and boiled some corn on the cob. My ultra-picky [...]


Wednesday 20th of February 2013

This looks delicious! One question--could radishes be substituted with turnips instead? They have the same spicy bite. (I ask because I have everything I need to make this except radishes.)


Wednesday 20th of February 2013

Ooh, Kim, I think that is brilliant--do it!

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