Crunchy Detox Salad
This Crunchy Detox Salad is loaded with chopped vegetables, almonds, and raisins, making it a perfect addition to your wellness plan.
Equipment
- knife
- Food Processor
- large bowl
- mason jar
- whisk
Ingredients
Salad Ingredients
- 2 cups cauliflower, chopped
- 2 cups broccoli, chopped
- 1 cup red cabbage, chopped
- 1 cup carrots, chopped
- 1.5 cups fresh parsley, chopped
- 2 stalks celery, chopped
- 0.5 cup raw almonds, chopped
- 0.5 cup raw sunflower seeds
- 0.33 cup organic raisins
Vinaigrette
- 3 tablespoon olive oil
- 0.5 cup lemon juice
- 1 tablespoon fresh ginger, peeled and grated
- 2 tablespoon clover honey
- 0.5 teaspoon sea salt
Instructions
Preparation
- Chop the ingredients using a good sharp knife or pulse them individually in a food processor until finely chopped.
- Add all of the salad ingredients to a large bowl and toss with the vinaigrette.
- For the vinaigrette, place the ingredients in a mason jar, seal the lid, and shake well or whisk in a small bowl to blend. Refrigerate for up to an hour before use for best flavor.
Notes
This salad can be made ahead of time by storing the chopped ingredients and dressing separately in airtight containers. Leftovers last in the refrigerator for up to 5 days if stored separately.
Nutrition
Serving: 1servingCalories: 282kcalCarbohydrates: 29gProtein: 8gFat: 18gSaturated Fat: 2gPolyunsaturated Fat: 15gSodium: 945mgFiber: 8gSugar: 16g
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