Detox Cleanse Salad

• Vegan
• Gluten free
• Paleo

• Produce

  • 1 Apple
  • 1 Avocado
  • 250 g Cabbage
  • 2 Carrots, medium
  • 175 g Celeriac
  • 1 Lemon, Juice of

• Condiments

  • 1 tbsp Maple syrup

• Baking & Spices

  • 1 Salt and pepper

• Oils & Vinegars

  • 1 tbsp Olive oil, Extra Virgin

• Nuts & Seeds

  • 1 tbsp Almonds
  • 2 tbsp Pumpkin seeds
  • 2 tbsp Sunflower seeds

Found on pickledplum.com

Description

Ingredients

• 2 medium carrots, peeled
• 175g / 6oz (about 1½ cup) celeriac, peeled and roughly sliced into sticks (optional)
• 250g / 9oz (about 2 heaping cups) cabbage, roughly chopped
• 1 apple (I use Honey Crisps or Pink Ladies), cored, peeled and cut bite size
• 1 avocado
• 1 tbsp shaved almonds (optional)
• 2 tbsp pumpkin seeds
• 2 tbsp sunflower seeds
• juice of 1 lemon
• 1 tbsp extra virgin olive oil
• 1 tbsp maple syrup (or honey)
• salt and pepper to taste

Directions

• Use the grate blade of your food processor (alternatively, you can finely chop all the vegetables by hand or with a grater).
• One by one, add carrots, celeriac and cabbage to the blender. Transfer to a large mixing bowl and the apples.
• Drop the almonds, pumpkin seeds and sunflower seeds.
• Add lemon juice, olive oil and maple syrup. Toss well to coat all the ingredients evenly.
• Season with salt and pepper.
• Cut avocado in half and take out the pit. Serve the salad with avocado on the side.