Salad Story

I was perusing through some files on my computer and the title got my attention. I sometimes have issues eating enough veggies. Butch is not a fan and I tire of the few he will eat. So despite knowing this makes a huge amount of salad I plunged ahead...and I love it! You can decide about this – perhaps pair up with a fellow veggie lover.

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

Yield: 10 cups (lots for the whole week!!)

Ingredients:

• 2 heads broccoli (1 bunch), stems removed

• 1 head cauliflower, stems removed

• 2.5 cups shredded carrots

• 1/2 cup sunflower seeds

• 1 cup currants ( I used dried cranberries)

• 1/2 cup finely chopped fresh parsley

• 1/2 cup raisins

• 4-6 tbsp fresh lemon juice, to taste

• kosher salt, pepper to taste (1/4-1/2 tsp salt and lots of pepper)

• Pure maple syrup, to drizzle on before serving

 

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 when serving.

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