This recipe from A Taste of Canada: A Culinary Journey by Rose Murray is an example. We love the fresh taste of it and I love that there's no cooking involved! There's a little bit of prep work to be done that includes peeling the broccoli and slicing celery and sweet red peppers, but it's not particularly time consuming and the salad, with its simple vinaigrette dressing and toasted sunflower seed topping, can be prepared hours before serving. We're not fans of raw onions so those are omitted, and the sweet paprika doesn't add much flavour but does manage to leave an odd pink cast on the vegetables, so that's not included either. What it needs is a little bit of heat...a jalapeño or other hot chile pepper does the trick.
It's great for packed lunches as it stays crisp and fresh tasting for a day or 2....perhaps even longer but it's usually gone by that time!