Crunchy Detox Salad

• Vegetarian
• Gluten free
• Paleo

• Produce

  • 2 cups Broccoli
  • 1 cup Carrots
  • 2 cups Cauliflower
  • 2 Celery stalks
  • 1 tbsp Ginger, fresh
  • 1 1/2 cups Parsley, fresh
  • 1 cup Red cabbage

• Condiments

  • 2 tbsp Clover honey
  • 1/2 cup Lemon juice

• Baking & Spices

  • 1/2 tsp Sea salt

• Oils & Vinegars

  • 3 tbsp Olive oil

• Nuts & Seeds

  • 1/2 cup Almonds
  • 1/2 cup Sunflower seeds

Found on theharvestkitchen.com

Ingredients

• 2 cups cauliflower
• 2 cups broccoli
• 1 cup red cabbage, roughly chopped
• 1 cup carrots, roughly chopped
• 1-1/2 cups fresh parsley
• 2 celery stalks
• ½ cup almonds
• 1/2 cup sunflower seeds
• 3 Tbsp olive oil
• ½ cup lemon juice
• 1 tablespoon fresh ginger, peeled and grated
• 2 tablespoons clover honey
• 1/2 teaspoon sea salt

Directions

• Either chop the ingredients using a good sharp knife, or toss them individually in a food processor and quickly process until theyre finely chopped. Add all of the salad ingredients to a large bowl and toss with the vinaigrette. For the Vinaigrette Place the ingredients for the vinaigrette in a jar with a lid.  Place the lid on the jar and shake the ingredients.  Or place all of the ingredients in a small bowl and whisk to incorporate well.  Best if refrigerated for up to an hour before use.