To make the salad, simply cut all of your vegetables into chunks of a size that is manageable by your food processor. Throw the veggies, one variety at a time, into the bowl of your food processor equipped with a standard “S” blade and process on pulse until they’ve reached the desired consistency. You’re looking for fine gravel or VERY coarse sand. (appetizing, I know!)
Transfer all the veggies to a large mixing bowl and set aside.
In a small food processor, add all the ingredients for the vinaigrette and pour that slowly over the reserved salad. Delicately mix it in until well combined.
Place the salad in the refrigerator for at least 4 hours to allow for vegetables to wilt a little bit and flavors to fully develop.
This salad will keep for 3-4 days in an airtight container.
*You can also use Dijon, Whole Grain or any other type of mustard, just make sure it’s sugar, alcohol and sulfite free if you want to stay Whole30 compliant.