First raw detox salad of the year! I love making this during the warmer seasons! Which means summer must be on it’s way yayay. It’s so light and refreshing and a great pick-me-up kind of meal! It was a long week so this was much needed.
- 2 cups raw broccoli (170 g)
- 2 cups raw cauliflower (170 g)
- 1 cup raw carrots (85 g)
- 2 TBSP raisins
- 2 TBSP currants (or more raisins)
- 2 TBSP parsley
- 2 TBSP sunflower kernels
- juice from 1 lemon
- 1/2 tsp combined salt and black pepper
With a food processor, pulse the raw broccoli and raw cauliflower. Then spiralize (or shred) the raw carrots. Mix this all with raisins, currants, parsley, sunflower kernels, lemon juice, and salt and black pepper (I like to use a seasoning called Ruth Annes Muskego Ave by Penzeys Spices. It’s a blend of salt, pepper, garlic, lemon peel, and onion). Enjoy!
Nutritional info: 351 calories; 8 g fat, 61 g carbs (14 g fiber), and 15 g protein
Master vegan baking with this specially outlined online course!