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A Low Sugar Variation on Whole Foods Detox Salad - Recipe
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Lower Sugar Variation on Whole Foods "Detox Salad"

A great way to enjoy brassica vegetables with plenty of flavor. I love to enjoy this salad as a heaping helping alongside a grassfed ribeye steak or a big piece of roasted chicken.  It’s also really good as a filler inside collard wraps along with hummus, avocado, etc.
Prep Time1 hour
Cook Time0 minutes
Total Time1 hour
Course: Salad, Side Dish
Cuisine: Meal Prep Friendly, Primal, raw food
Keyword: beef with broccoli, Brassica Vegetables, cauliflower, Detox Salad, dinner salad, fancy vegetables, low carb, low fat, meal prep, Side dish, superfoods, vegan, vegetable, Whole Foods
Servings: 6 Servings
Author: Inspired by Whole Foods

Equipment

  • Very good chef knife
  • Optional: Food Processor

Ingredients

  • 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!

Instructions

  • 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!

Notes

I love to use pink salt in this recipe!