Detox Salad
Gluten Free: undefined
Vegetarian: undefined
Reset 7: undefined
MAKES: serving
Ingredients
2 Cups Kale
2 Cups Broccoli, roughly chopped
2 Cups Brussel Sprouts, roughly chopped
2 Cups Red Cabbage, roughly chopped
1 Cup Carrots, roughly chopped
1 Cup Cauliflower, roughly chopped
1/2 Cup fresh Parsley
6 oz of Almonds
4 oz Sunflower Seeds
For the dressing:
3 Tbsp Olive Oil
½ Cup Lemon Juice
1 Tbsp fresh Ginger, minced
1 Tbsp Dijon Mustard
2 tsp Honey
¼ tsp Sea Salt
Directions
Add ingredients 1-7 to a food processor and process until finely chopped and mix together in a large bowl. (This may take a few batches)
Add Almonds to the food processor and pulse, until roughly chopped. Add them to the salad. Next, mix in the Sunflower Seeds.
In a small bowl, whisk together all the ingredients for the dressing and drizzle over top of the salad or place in a jar and use as needed.