Crunchy Detox Salad

Ready for some salad love? This is an ultra simple recipe both for the salad and its dressing. It’s made with fresh and organic ingredients that are crisp and bursting with flavor.

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
1/2 cup dry roasted almonds
1/2 cup roasted pumpkin seeds
1/3 cup organic raisins

FOR THE VINAIGRETTE:
3 Tbsp Avocado oil
1/2 cup lemon juice
1 Tbsp fresh ginger, peeled and grated
2 Tbsp clover honey
1/2 tsp sea salt

DIRECTIONS:

  1. Either chop the ingredients or toss them individually into food processor and quickly process until they’re finely chopped.
  2. Add all of the salad ingredients to a large bowl and toss with the vinaigrette.

FOR THE VINAIGRETTE

  1. Place the ingredients for the vinaigrette in a jar with a lid. Place lid on jar and shake, shake, shake. Or place all of the ingredients in a small bowl and whist to blend. This dressing is best if refrigerated for up to an hour before use.