Chopped Detox Salad
A few weeks ago I shared a video on YouTube called, "What's In My Fridge?". It was a snapshot of what my fridge looks like after finishing some weekend meal prep and setting up for a week
- Prep time
- 30 min
- Cook time
- No separate cook time
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 cups broccoli florets
- 2 cups cauliflower florets
- 2 cups red cabbage, (roughly chopped)
- 2 cups kale leaves, (stemmed and roughly chopped)
- 1 cup carrots, (roughly chopped)
- 1/2 cup parsley
- 1/3 cup roasted almonds (roughly chopped)
- 1/4 cup dried cranberries (roughly chopped)
- 1/4 cup sunflower seeds
- 2 cloves crushed garlic
- 1 tbsp. grated ginger (about 1 inch)
- 1/2 cup lemon juice
- 1 tsp. dijon mustard
- 1 tsp. honey
- 1/4 cup extra virgin olive oil
- Salt and pepper to taste
Instructions
- 1
Roughly chop all the veggies into bite size pieces.
- 2
Place each veggie into the food processor and pulse until you have chopped the veggies nice and fine. They should look like crumbs and you will definitely have to do this in batches. Fine chop the parsley as well.
- 3
Transfer the veggies into a big bowl and add in the almonds, sunflower seeds, and dried cranberries.
- 4
In a separate bowl combine the garlic, ginger, lemon juice, dijon mustard, honey, extra virgin olive oil, salt, and pepper.
- 5
Drizzle the dressing over the salad and toss everything together. Serve and enjoy!