So every Sunday, I go grocery shopping at Whole Foods and I always get their salad bar with it for that evenings dinner. The one thing that I love and wish I can have during the week is their detox salad, but if I go their everyday it gets expensive! So recently I decided to re-create it for much less money!
You might be wondering why this is called a detox salad? and from my reading and research into raw food diets, I’ve learned that some of the best vegetables for detoxing are raw cruciferous ones. That includes broccoli, cauliflower, Brussels sprouts, kale, bok choy, and cabbage. These are full of phytonutrients, minerals, and antioxidants which are exactly what our detoxing organs (that would be your liver, kidneys, and lungs) need to keep them humming along nicely. Of course, the lovely nutritional benefits are lost the second you decide to cook any of these veggies, and that would be a shame, wouldn’t it?
Okay, so enough chit-chat! Let’s get to the recipe! Also, once this is made, you can toss the detox salad onto a bed of lettuce and add some fish or any other type of protein and you got a delicious and healthy meal ready!
Whole Food’s Detox Salad
Packing a powerhouse of nutrients, this light & energizing salad will have you bursting with energy. It makes a lot so you can enjoy it all week long for easy, energizing lunches. I wouldn’t recommend skipping the currants and raisins as it adds a much needed sweetness to balance out the vegetables and lemon juice. Feel free to use any herbs and spices you wish. I also love it with a sprinkle of cinnamon on top.
Vegan, gluten-free, oil-free, soy-free.Inspired by the Whole Foods.
- 2 cups cauliflower (about 1/3 of a medium-sized cauliflower)
- 2 cups broccoli
- 3-4 leaves kale
- 2 medium grated carrots
- ¼ cup dried currants
- 1/3 cup raisins
- ½ cup sunflower seeds
- 2 tsp kelp granules (NOTE: kelp granules do have a fairly distinct sea vegetable-like smell, so you definitely don’t need to use very much!)
- ½ cup fresh parsley, finely chopped
- 1/3 cup lemon juice
- sea salt and black pepper to taste
- Chop the broccoli and cauliflower into bite-sized pieces. In batches, transfer to the bowl of a food processor and pulse until small pieces form. (You can also do this with the broccoli stems instead of throwing them out or trying to find another use for them!)
In a large bowl, combine the broccoli, cauliflower, grated carrots, and all remaining ingredients. Toss very well to combine, then refrigerate for at least 30 minutes to allow flavors to blend.
Makes 6 servings (about 1 cup each)
Nutrition per cup: 130 calories, 6g fat (1g saturated), 0mg cholesterol, 34mg sodium, 20g carbs, 3g fiber, 11g sugar, 4g protein.
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