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Makes
8 cups
Author Notes
This is a recreation of my favorite Whole Foods salad. The detox salad. Bursting with colour and flavor, it is one nutritious powerhouse. The recipe makes a lot so you can enjoy packing fast and easy lunches throughout the week. It’s a great salad that can be customized to fit your own tastes. —Jennifer Trennum
Ingredients
2
heads broccoli
2 1/2 cups
of roughly cut cauliflower florets
3
large carrots, roughly chopped
3/4 cup
chopped parsley
1/2 cup
sunflower seeds
1/4 cup
raw pumpkin seeds
1/2 cup
raisins
1 cup
dired currants
1/4 cup
freshly squeezed lemon juice
1/8-1/4 teaspoons
sea salt
1/2 teaspoon
black pepper
Directions
- Place the broccoli florets into a food processor and pulse until chopped very fine. Empty out into a large bowl.
- Do the same with the cauliflower florets. Depending on the size of your food processor you may have to work in batches.
- Next add the carrots and pulse until finely chopped and add to the bowl along with the broccoli and cauliflower. Give it a good stir to mix everything together.
- Stir in the parsley, sunflower seeds, pumpkin seeds, raisins and currants. Add the lemon juice, salt and pepper.
- To store: keep refrigerated in a tightly sealed container. I like to keep it in a big sealed glass container because I find that the glass keeps the salad fresher than plastic.