Dark and Colourful Vegetable Salad

I can make this into a meal. It sticks with me for hours and that removes the desire or necessity to snack. Also I am getting all the fibre, vitamins, and health benefits that dark rich coloured vegetables provide in an easy and available meal. I make a large salad and keep it in the fridge for several days. If I get sick of salad, I can throw it in a soup and yum yum, renewed.
Sometimes I open a can of tuna and put some of it on top of my salad serving. This is terrific when I come home from a workout and need a quick fix.

Chopped Vegetable Salad

( It should be assumed that all of the vegetables are chopped to a uniform size)

4-5 large radishes,

2 ribs of celery

1/2 red pepper

1 green pepper

3/4 cup of frozen peas

2 large carrots

1/2 cup edemame beans

1 broccoli tree

1 cup cauliflower springs

1 cup red cabbage

3/4 cup green cabbage

1/2 cup of almonds

1/4 cup unsalted sunflower seeds

1 cup cooked quinoa

Stir it all together and store it undressed in a container in the fridge

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Dressing

about 1/3 portion of vinegar (acid) to 2/3 portion of oil.

olive oil

balsamic vinegar

1 T dijon mustard

1 T grated fresh ginger root

chopped cilantro

1 tsp dill

2 T lime juice

add some water if when blended it is too thick