I’ve made versions of this salad for a few years now – ever since enjoying a few spoons of it from a Whole Foods salad bar – back when those were a thing. While I liked the Whole Foods version, I wanted to make a more savory version not only to cut back on sugar, but also to bring the lemon and pepper to the forefront. In 2016 I made a video about this salad and I’ll embed it below the recipe for you too. While I make some variations on the recipe (for instance substituting pumpkin seeds for sunflower seeds), golden or red raisins instead of zante currants, etc. the basic idea stays the same. If you decide to make your own version, please share your additions in the comments!
Lower Sugar Variation on Whole Foods "Detox Salad"
- Very good chef knife
- Optional: Food Processor
- 1 Bunch Broccoli 2 crowns of broccoli
- 2/3 Head Cauliflower
- 2 Carrots
- 1/2 Bunch Parsley flat leaf or curly
- 1/3 Cup zante currants or a little less
- 1/2 Cup Sunflower Seeds or plain pumpkin seeds
- 1 Lemon Juice from one lemon
- 1 Tbsp kelp granules optional but recommended!
- Fresh Cracked Pepper To taste - I use a heavy hand!
- Sea Salt or Himalayan Mineral Salt To taste - again I don't hold back!
- Wash, dry and chop the broccoli, cauliflower and carrots. Either with a chef knife or by pulsing in a food processor in batches. Add all to a large bowl
- Wash dry and chop the parsley, mix into the large bowl
- Chop the currants and sunflower seeds if you wish, then mix it all in.
- Season the salad with the juice of the lemon, salt, pepper and kelp granules, mix well
- Cover and let the flavors meld in the refrigerator for at least an hour
- Serve in heaps!