Raw Veggie Salad

Raw Veggie Salad (page 11 and page 12) from Justin’s Hearty Recipes, a healthy post-transplant cookbook for heart/organ transplant recipients.

The color of this salad never fails to astound.  The green of the broccoli, orange/yellow of the bell peppers, and purple of the grapes combine to make a beautiful arrangement. Justin is not a fan of fruits or anything sweet, but in this salad, we were able to create something he would eat. It all starts with vegetables he likes combined with something he is not a big fan of (grapes). The dressing gives a pleasant flavor that he thought would be very sweet, but to his surprise, the dressing gave a delicate balance of sweet and sour.


Serves 4 / 4 Servings


  • half medium-size yellow bell pepper – diced
  • half medium-size orange bell pepper – diced

Note: You can use one whole bell pepper instead of two halves. Also, the color of the bell pepper doesn’t have to be yellow or orange, it can be any color.

  • 1 medium size broccoli – cut into small florets
  • 1 cup grapes
  • 2 tablespoons sunflower seeds


  • ¼ cup apple cider vinegar
  • 1 tablespoon red wine vinegar
  • ½ lemon – zest and juice
  • 1 clove garlic
  • 4 to 5 pitted grapes
  • 1 tablespoon maple syrup
  • 1 tablespoon maple syrup
  • ½ tablespoon Dijon mustard
  • pinch of dried dill


  1. Bring a pot over medium-high heat. Add just enough water to cover the surface of the pot. When water is boiling, add broccoli florets and cover with a lid. Turn heat down to medium-low or low. Steam broccoli for about 3 to 4 minutes.


  1. Place all dressing ingredients in a high-speed blender until smooth.


  1. Mix all ingredients and dressing together. Garnish with sunflower seeds. Enjoy!