Crunchy Detox Salad

April 1, 2017

  • 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

  1. Either chop the ingredients using a good sharp knife, or toss them individually in a 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.



  1. 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.

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