Oh She Glows Detox Salad

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4 of 5 (2)

Nutritional Info

Servings Per Recipe: 10
Amount Per Serving
Calories: 160.4

Total Fat: 3.8 g
Cholesterol: 0.0 mg
Sodium: 169.4 mg
Total Carbs: 31.7 g
Dietary Fiber: 6.0 g
Protein: 4.9 g

View full nutritional breakdown of Oh She Glows Detox Salad calories by ingredient

Introduction

Recipe from Oh She Glows food blog:
http://ohsheglows.com/2011/09/27/
detox-salad/

Vegan, gluten-free, oil-free, soy-free.

Packing a powerhouse of nutrients, this light & energizing salad will have you bursting with energy. It makes a lot so you can enjoy it all week long for easy, energizing lunches. I wouldn’t recommend skipping the currants and raisins as it adds a much needed sweetness to balance out the vegetables and lemon juice. I loved it drizzled with a touch of maple syrup just before serving. Feel free to use any herbs and spices you wish. I also love it with a sprinkle of cinnamon on top. Recipe from Oh She Glows food blog:
http://ohsheglows.com/2011/09/27/
detox-salad/

Vegan, gluten-free, oil-free, soy-free.

Packing a powerhouse of nutrients, this light & energizing salad will have you bursting with energy. It makes a lot so you can enjoy it all week long for easy, energizing lunches. I wouldn’t recommend skipping the currants and raisins as it adds a much needed sweetness to balance out the vegetables and lemon juice. I loved it drizzled with a touch of maple syrup just before serving. Feel free to use any herbs and spices you wish. I also love it with a sprinkle of cinnamon on top.

Minutes to Prepare: 15

Number of Servings: 10

Ingredients

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

1/2 cup finely chopped fresh parsley

1/2 cup raisins

4-6 tbsp fresh lemon juice, to taste

kosher salt, pepper (I used 1/2 tsp salt and lots of pepper)

Pure maple syrup, to drizzle on before serving

Directions

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.

4. Drizzle with maple syrup to taste.

Note: I saved the stems for a stir-fry later on in the week.

Serving Size: makes ten 1 cup servings

Number of Servings: 10

Recipe submitted by SparkPeople user PRINCESSNURSE.