Description
A refreshing and nutrient-packed crunchy detox salad loaded with fresh vegetables, nuts, and a bright lemon-ginger vinaigrette.
Ingredients
- 2 cups cauliflower, chopped
- 2 cups broccoli, chopped
- 1 cup red cabbage, chopped
- 1 cup carrots, chopped
- 1 1/2 cups fresh parsley, chopped
- 2 celery stalks, chopped
- 1/2 cup raw almonds, chopped
- 1/2 cup raw sunflower seeds
- 1/3 cup organic raisins
- 3 Tbsp olive oil
- 1/2 cup lemon juice
- 1 tablespoon fresh ginger, peeled and grated
- 2 tablespoons clover honey
- 1/2 teaspoon sea salt
Instructions
- Chop all vegetables using a sharp knife or pulse each ingredient individually in a food processor until finely chopped.
- Add the cauliflower, broccoli, red cabbage, carrots, parsley, celery, almonds, sunflower seeds, and raisins to a large bowl.
- In a mason jar, combine olive oil, lemon juice, grated ginger, honey, and sea salt. Seal and shake well, or whisk ingredients together in a small bowl until fully blended.
- Pour the vinaigrette over the salad and toss well to combine.
- For best flavor, refrigerate the dressing for up to 1 hour before mixing, or chill the finished salad briefly before serving.
Notes
- Chop ingredients uniformly for the best texture and even flavor distribution.
- This salad stores well in the refrigerator for up to 2 days.
- Swap honey with maple syrup to make it vegan.
- Add grilled chicken or chickpeas for extra protein.
- Prep Time: 25 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Healthy
Nutrition
- Serving Size: 1 serving
- Calories: 210 kcal
- Sugar: 12 g
- Sodium: 180 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 5 g
- Protein: 5 g
- Cholesterol: 0 mg
