Crunchy Detox Salad

Ingredients:

  • 2 cups cauliflower
  • 2 cups broccoli
  • 1 cup red cabbage, roughly chopped
  • 1 cup carrots, roughly chopped
  • 1-1/2 cups fresh parsley
  • 2 celery stalks
  • ½ cup almonds
  • 1/2 cup sunflower seeds
  • 1/3 cup organic raisins

 For the Vinaigrette

  • 3 Tbsp olive oil
  • ½ cup lemon juice
  • 1 Tbsp fresh ginger, peeled and grated
  • 2 Tbsp clover honey
  • 1/2 Tsp sea salt

Method:

  1. Either chop the ingredients using a good sharp knife, or toss them individually in a food processor and quickly process until they’re finely chopped. Add all of the salad ingredients to a large bowl and toss with the vinaigrette.

For the Vinaigrette

  1. Place the ingredients for the vinaigrette in a jar with a lid. Place the lid on the jar and shake the ingredients. Or place all of the ingredients in a small bowl and whisk to incorporate well. Best if refrigerated for up to an hour before use.

This recipe is sourced from The Harvest Kitchen

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