This recipe is inspired by the detox salad found in the Whole Foods salad bar. I loved it so much I decided to create my own version at home. To my delight, it turned out even tastier than the original — and also easier on the wallet.
Why call it a detox salad?
Cruciferous vegetables (like broccoli, kale, cauliflower, cabbage, watercress, and mustard greens) are detoxifying because they provide support for the immune system, inflammatory system, hormonal system, detoxification system, and antioxidant system. These vegetables contain a wide variety of vitamins and minerals as well as phytonutrients. For example, one group of phytonutrients found in cruciferous vegetables is called glucosinolates, and these are thought to have anti-cancer properties according to results in a variety of research studies. Consuming three servings of cruciferous vegetables each week for maximum benefit.
No matter what your reason is for making this salad, it provides a healthy addition to any lunch!
Vegan, gluten-free, oil-free, soy-free.
Packing a powerhouse of nutrients, this light and energizing salad will have you bursting with energy. It makes 10 cups 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.
Ingredients (click on any highlighted ingredient to read more about their health benefits):
2 heads broccoli (1 bunch), stems removed and diced
1 head cauliflower, stems removed and diced
2.5 cups shredded carrots
1/2 cup sunflower seeds
1 cup currants
1/2 cup finely chopped fresh parsley
1/2 cup raisins
4-6 tbsp fresh lemon juice, to taste
Kosher salt, pepper, to taste (I used 1/2 tsp salt)
Kelp granules or Herbamare (optional), to taste
Pure maple syrup, to drizzle on before serving
Sprinkle of cinnamon, to garnish
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. Add a sprinkle of cinnamon to garnish.
Yield: 10 cups
Angela Liddon is the creator of Oh She Glows — an inspiring, healthy vegan recipe website — and one of Chatelaine‘s Women of the Year 2011. Angela’s passion for healthy vegan food is contagious and she’s eager to show others that vegan (and often gluten-free) food can blow your taste buds away.