Description
This Crunchy Detox Salad is a rainbow in a bowl that’ll make your body say “thank you” while your taste buds do a happy dance. Detoxing never tasted so good!
Ingredients
Scale
- 2 cups broccoli florets, finely chopped
- 2 cups cauliflower florets, finely chopped
- 2 cups kale, stems removed and finely chopped
- 1 cup red cabbage, finely shredded
- 2 medium carrots, grated or julienned
- 1 large red bell pepper, diced
- ¼ cup sunflower seeds
- ¼ cup pumpkin seeds
- ½ cup dried cranberries (unsweetened if possible)
- 1 avocado, diced (added just before serving)
- ¼ cup extra virgin olive oil
- 3 tablespoons fresh lemon juice
- 1 tablespoon apple cider vinegar
- 1 tablespoon raw honey or maple syrup
- 1 clove garlic, minced
- 1 teaspoon Dijon mustard
- ¼ teaspoon sea salt
- Freshly ground black pepper to taste
Instructions
- Process broccoli and cauliflower in a food processor until rice-like in texture. Transfer to a large mixing bowl.
- Remove stems from kale, massage with a teaspoon of olive oil and pinch of salt for 2-3 minutes, then chop finely and add to bowl.
- Add shredded cabbage, grated carrots, and diced bell pepper to the bowl.
- In a separate container, whisk together olive oil, lemon juice, apple cider vinegar, honey, garlic, mustard, salt, and pepper.
- Add sunflower seeds, pumpkin seeds, and dried cranberries to the vegetable mixture.
- Pour two-thirds of the dressing over the salad and toss thoroughly.
- Refrigerate for at least 30 minutes to allow flavors to meld.
- Just before serving, add diced avocado and the remaining dressing. Toss gently and serve.