Detox Salad
Vegan, gluten-free, oil-free, soy-free.
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. I loved it drizzled with a touch of maple syrup just before serving. Feel free to use any herbs and spices you wish. I also love it with a sprinkle of cinnamon on top.
Inspired by Whole Foods
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 10
vegan
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
dairy free
pescatarian
- 1/2 cup raisins
- 1/2 cup sunflower seeds
- 2 heads broccoli (1 bunch) stems removed
- 1 head cauliflower stems removed
- 2.5 cups shredded carrots
- 1 cup currants
- 1/2 cup finely chopped fresh parsley
- 4-6 tbsp fresh lemon juice to taste
- kosher salt pepper to taste (1/4-1/2 tsp salt and lots of pepper)
- kelp granules or herbamare (optional) to taste
- pure maple syrup to drizzle on before serving
- Carbohydrate 34.0630708724053 g
- Cholesterol 0 mg
- Fat 1.50469137270145 g
- Fiber 4.23276399334156 g
- Protein 3.15095756572572 g
- Saturated Fat 0.146198558476699 g
- Serving Size 1 1 Serving (119g)
- Sodium 88.6409884446601 mg
- Sugar 29.8303068790638 g
- Trans Fat 0.278073389969174 g
- Calories 145 calories
1. In a food processor (or chop by hand) process the broccoli (no stems) until fine. Add into large bowl. 2. Now process the cauliflower (no stems) until fine and add into bowl. Do the same with the carrots. 3. Stir in the sunflower seeds, currants, raisins, and parsley. Add lemon juice and seasonings to taste. 4. Drizzle with maple syrup to taste. Note: I saved the stems for a stir-fry later on in the week.
