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Chopped Detox Salad Recipe
This Chopped Detox Salad is a recipe you can make once and eat all week! It makes a big salad and will put you well on your way to getting your 7 veggie servings a day.
Prep Time 20 minutes
Total Time 20 minutes
Ingredients
Salad
- 1 bunch of broccoli about 2 cups chopped
- 1/3 large head of cauliflower about 2 cups chopped
- 1/2 small head red cabbage about 2 cups chopped
- 4 kale leaves stems (about 2 cups chopped)
- 3 carrots peeled (about 1 cup chopped)
- 1/2 cup parsley
- 1/3 cup almonds roughly chopped
- 1/4 cup dried cranberries or any dried fruit roughly chopped
- 2 tbsp. sunflower seeds
Instructions
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Roughly chop all the veggies into bite-size pieces. This can be a fast process, let the food processor do most of the work for you!
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Place each veggie into the food processor and pulse until you have chopped the veggies, fine and crumbly. Do this in batches. Finely chop the parsley as well.
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Add the veggies into a big bowl, then add the almonds, sunflower seeds, and dried cranberries.
Dressing
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In a separate jar combine the garlic, ginger, lemon juice, dijon mustard, honey, extra virgin olive oil, salt, and pepper. Put the lid on and shake, or mix in a bowl and whisk until combined.
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Drizzle the dressing over the salad and toss everything together, or store separately if want the salad to last all week. It will last 2-3 days in the refrigerator with dressing added, 4-6 days in the refrigerator without. Ours has always lasted at least 6 days.