detox salad [whole30 / paleo]

About a year ago, I stumbled upon the Detox Salad at my local Whole Foods -- colorful and packed with cruciferous veggies, I immediately knew it was a nutritious powerhouse. Even my husband liked it! Since starting my WHOLE30 journey, I decided to recreate my own for a quick and easy lunch or a midday snack to fill me up while still satisfying me and keeping me lean. 

[Makes approximately 8 cups]

2 heads broccoli, chopped into rough florets
2 1/2 cups roughly cut cauliflower florets
1 cup shredded carrots (or 3 large, roughly chopped)
1/2 cup chopped parsley (adjust to preference)
1/2 cup sunflower seeds // I prefer roasted, unsalted
1/4 cup raw pumpkin seeds (pepitas)
1/2 cup raisins
1 cup diced currants
1/4 cup freshly squeezed lemon juice
1/4 teaspoon sea salt
1/2 teaspoon black pepper

Extra sunflower seeds to garnish with // I'm pretty much obsessed with sunflower seeds these days so I love dropping a few on top of the salad before eating!

1. Place broccoli in food processor and pulse until finely chopped; set aside in large bowl
2. Place cauliflower in food processor and pulse until finely chopped; add to large bowl
3. Add shredded carrots to bowl (or pulse in food processor if using whole carrots)
4. Stir until above ingredients are mixed well
5. Add in chopped parsley, sunflower seeds, pumpkin seeds, raisins and currants
6. Add lemon juice, S+P
7. To store: Keep refrigerated in tightly sealed glass container
8. To eat: fill a bowl, top with S+P and a small handful of sesame seeds or pumpkin seeds


1 comment:

  1. I made this and it's delicious! Thanks for the great recipe... keep 'em coming!


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