Finally! A Salad That I LOVE To Eat…Really!
I am NOT what you’d call a “salad” person. The first thing that pops up in my head when I think about salads is iceberg lettuce, tomatoes and cucumbers. It’s not that this is so terrible, but it’s not really something that makes me say, “Ooh, I can’t wait to eat that!”
To be honest, I’m more of a desserts person. I love cakes, pies and whatever other desserts are in creation! However, as much as I enjoy a good slice of cake or pie, I’m aware that this is not a healthy daily choice (although eating them in moderation is cool). I’m all about making better food choices but taste is very important to me. Eating something healthy that tastes like cardboard is not an option.
In my quest to add more green foods (check out my green smoothie recipe) to my diet, particularly salads, I’ve made many a beeline to the Whole Foods prepared foods section. Whole Foods offers a variety of tasty options that do not disappoint. One in particular caught my attention – the Detox Salad.
So one day I grabbed a serving, took it home, ate it and LOVED IT! It is by far the best tasting bowl of vegetables and dried fruit that I’ve ever had. The combination of ingredients made me want more. Even better, Whole Foods shares the ingredients of all of their prepared food! With a little research I was able to locate the correct measurements to make it at home.
The Whole Foods Detox Salad
- 2 heads of fresh organic broccoli
- 1 head of organic cauliflower
- 2-3 large organic carrots, roughly chopped (for shredding)
- 3/4 cup of chopped parsley
- 1/2 cup of raisins
- 1 cup of dried currants
- 1/2 cup of sunflower seeds
- 1/4 cup of freshly squeezed lemon juice
- 1/2 teaspoon of black pepper
- sea salt and pepper to taste
- kelp granules to taste (available at Vitacost)
- Remove stems from broccoli and cauliflower.
- Using a food processor, chop up the broccoli florets until fine. Remove chopped broccoli to a bowl.
- Process the cauliflower until fine. Remove from processor into the bowl with broccoli.
- Process carrots until fine. Remove from processor to into the bowl with broccoli and cauliflower.
- Add currants, raisins, sunflower seeds and parsley into bowl. Stir thoroughly.
- Add lemon juice and seasonings to taste.
- Sometimes I add a little drizzle of organic honey for some extra oomph but this is totally optional.
SUGGESTION: Prepare your salad in the evening and let it sit in the refrigerator overnight to allow the ingredients “settle.” Make sure to keep salad in the refrigerator!
I enjoy having my salad for lunch, dinner or as a little in-between meal snack. It’s light, crunchy, filling and delicious! You can eat it as a meal or side dish. It makes getting in my daily servings of veggies so much easier. Coming from a non-salad person, that says a lot! Enjoy!