Crunchy Detox Salad
This Crunchy Detox Salad is packed with fresh vegetables and a zingy vinaigrette, supporting your digestive system and delivering a delightful crunch.
Equipment
- Sharp knife or food processor
- large mixing bowl
- Mason jar or small bowl
- Whisk or lid for shaking
- Salad tongs
Ingredients
Salad Base
- 2 cups cauliflower chopped
- 2 cups broccoli chopped
- 1 cup red cabbage chopped
- 1 cup carrots chopped
- 1.5 cups fresh parsley chopped
- 2 stalks celery chopped
- 0.5 cup raw almonds chopped
- 0.5 cup raw sunflower seeds
- 0.33 cup organic raisins
Ginger-Lemon Vinaigrette
- 3 tablespoon olive oil
- 0.5 cup lemon juice
- 1 tablespoon fresh ginger peeled and grated
- 2 tablespoon clover honey
- 0.5 teaspoon sea salt
Instructions
Preparation
- Grab your sharpest knife or pull out your food processor—either works beautifully for this Crunchy Detox Salad.
- Pour the olive oil, lemon juice, grated ginger, honey, and sea salt into a mason jar with a tight lid. Seal it up and shake vigorously for about 20 seconds until everything emulsifies into a golden, glossy dressing.
- Add all your chopped vegetables, parsley, almonds, sunflower seeds, and raisins to a large mixing bowl. Drizzle the vinaigrette over the top and toss everything together using salad tongs or clean hands.
- For the best flavor, refrigerate your gut healthy salad for at least an hour before serving.
Notes
Store your undressed Crunchy Detox Salad in an airtight container in the refrigerator for up to 4 days. Keep the vinaigrette separate in a sealed mason jar for up to a week. Meal Prep: Chop all your vegetables at once and divide into individual containers for grab-and-go lunches.
Nutrition
Serving: 1servingCalories: 150kcalCarbohydrates: 15gProtein: 4gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gSodium: 100mgPotassium: 400mgFiber: 5gSugar: 3gVitamin A: 600IUVitamin C: 80mgCalcium: 60mgIron: 1mg
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