Crunchy Detox Salad
This Crunchy Detox Salad is filled with fresh veggies, almonds, and raisins, all dressed in a zesty lemon ginger vinaigrette.
Equipment
- sharp knife
- food processor
- large bowl
- mason jar
- whisk
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
- Either chop the ingredients using a good sharp knife, or toss them individually in a food processor and pulse a few times so they are 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 and seal the lid and shake well. You can also place the ingredients in a small bowl and whisk to blend. Best if refrigerated for up to an hour before use.
Notes
This salad can be made ahead of time and stored in airtight containers. Best if the salad and dressing are stored separately. Leftovers can be stored in an airtight container in the refrigerator for up to 5 days.
Nutrition
Serving: 1servingCalories: 282kcalCarbohydrates: 29gProtein: 8gFat: 18gSaturated Fat: 2gPolyunsaturated Fat: 15gSodium: 945mgFiber: 8gSugar: 16g
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