Detox is a word you hear a lot around early January. People have this desire to “clean out” their systems by fasting or doing something like the Master Cleanse. Medically, there is no advantage to those programs that you can’t also get from eating a whole foods, plant-based diet. Hence, this salad.
Fact: I am unable to use the food processor without making a complete mess of our kitchen.
It’s a good thing Joe was in another country because I could hear him grumbling half a world away about the little broccoli and cauliflower particles that I got everywhere. Don’t worry, sweetie; I cleaned it up.
This salad looks and tastes a lot like a grain salad but without any wheat products or oil. I would never make a lunch out of broccoli and cauliflower, but when it’s chopped up so finely and tossed with parsley and dried fruit and some sunflower seeds for crunch, I didn’t mind. I found it surprisingly filling alongside some Greek yogurt for protein. With a green monster smoothie for breakfast and this salad for lunch, I’ve been downing my fair share of veggies!
source: Oh She Glows
Yields 4-5 large lunch-size portions
- 2 heads broccoli (1 bunch), stems removed
- 1 head cauliflower, stems removed
- 2.5 cups shredded carrots
- 1/2 cup sunflower seeds
- 1 cup currants (I substituted dried cherries since currants were not available)
- 1/2 cup finely chopped fresh parsley
- 1/2 cup raisins
- 4-6 tbsp fresh lemon juice, to taste (I used the juice of 2 lemons.)
- kosher salt, pepper to taste (1/4-1/2 tsp salt and lots of pepper)
1. In a food processor (or chop by hand) process the broccoli (no stems) until fine. Add into large bowl.
2. Now process the cauliflower (no stems) until fine and add into bowl. Do the same with the carrots.
3. Stir in the sunflower seeds, currants, raisins, and parsley. Add lemon juice and seasonings to taste.