Every home cook knows what a lifesaver a food processor can be, especially when you’re entertaining. These five easy food processor side salads will make sure your kitchen prep is done in no time.
Chicken Avocado Salad
If you want to add a bit of Mexican flair to your meal, look no further than this delicious chicken avocado salad. With your food processor, shred two cooked chicken breasts and set them aside. Then, use the processor to finely chop half an onion. By hand, dice two avocados and mix them together with the chicken and onion. Create a puree by processing half a cup (25 grams) of coriander and 2 tablespoons (30 grams) of mayonnaise. Mix this puree with the chicken breast, avocado, and onion. For a burst of spice, you can add some freshly chopped chili peppers or jalapenos. Optionally, cut up limes for guests to spritz on top of their salads.
Veggie Confetti Salad
Perfect for summer picnics, this easy veggie confetti salad will be the talk of any gathering. All you have to do is chop your ingredients separately in your food processor, place them together in a bowl, and toss them with dressing. You’ll need to do this with one head of cauliflower, one head of broccoli, three carrots, three celery stalks, one red or yellow bell pepper, and one purple onion. Once you’ve mixed these together thoroughly, toss them with a blended dressing of olive oil, minced garlic, salt, and a touch of lemon juice.
Shredded Brussels Sprout Salad
This salad delivers such a punch of flavour that you’ll forget it’s packed full of nutrients. Halve and roast your sprouts and combine them in your food processor with shelled pistachios and half an onion. Let your machine work its magic until the Brussels sprouts and onion are shredded. When it’s finished, simply dump the mixture into a bowl and add dried cranberries, grated Parmesan cheese, and a bit of pepper. Taste it before adding salt, as Parmesan has a high sodium content to begin with. Once these are thoroughly incorporated into your mixture, dress the salad with olive oil.
Cauliflower, Broccoli, and Chickpea Salad
This light salad will add a nice touch of colour to your plate. In your food processor, separately chop 1.5 cups (265 grams) of broccoli, 2 cups (215 grams) of cauliflower, three spring onions, half a yellow bell pepper, and half a purple onion. Place the chopped vegetables in the same bowl, and add one can of drained chickpeas before mixing the ingredients together. Next, use your food processor to make the dressing. Combine one avocado with half a cup (115 grams) of mayonnaise and one clove of garlic. Blend this to a liquid, adding lemon juice, pepper, and salt to taste. You can toss this mixture with your salad, or leave it on the side for guests to pour themselves.
Fresh Tabbouleh Salad
Because nearly everything in Tabbouleh has to be very finely chopped, making it can be quite an ordeal. Luckily, with a food processor, you’ll have your vegetables, herbs, and dressing mixed together in no time. Place one sliced cucumber, two parsley bunches, ten to twelve mint leaves, and four spring onions together in your food processor. Once everything is finely chopped, spoon it into a bowl. Mix in three tablespoons (45 grams) of lemon juice and three tablespoons (40 grams) of olive oil, and salt to taste. With your salad finished, you can place small portions on individual romaine leaves. Serve with chopped tomatoes on top for a refreshing Levantine side dish.