It's finally Spring! As the flowers bloom and the trees bud, it's a perfect time to cleanse your body and flush out winter's sluggishness. This is my version of the detox salad popular at the WholeFoods Market salad bar.
I call it Chop-Chop Detox Salad because with a few pulses of a food processor (chop-chop) you have a huge bowl of salad that'll last a week! Full of liver supportive (cabbage, carrot, cauliflower) and kidney supportive (parsley and lemon) plants, it's a perfect meal for any detox program.
Chop Chop Detox Salad
½ head cauliflower
½ half head purple cabbage
4 carrots, peeled
one bunch regular or flat leaf parsley
½ cup sunflower or pumpkin seeds
zest of one lemon
juice of one lemon
sea salt and black pepper
optional toppings: avocado, roasted beets, citrus flavored olive oil, flax oil, tahini dressing
In a food processor, shred the peeled carrots then place the carrots in a large bowl. Chop the cauliflower and purple cabbage in the food processor until they are in small pieces and add the cauliflower and cabbage to the carrots. Because I am already using the food processor I then use it to chop the parsley. Combine the carrots cauliflower cabbage parsley seeds lemon zest and juice. Add sea salt and black pepper to taste.
You can then eat this chop-chop detox salad topped with avocado, roasted beets, oils or other dressings. Alternatively, you can top a bed of salad greens or baby spinach with the chop-chop detox salad.