Innovate or Renovate? It's time to switch out those food obsessions and anxieties with some new food trends and options. Try revitalizing yourself and "detox." It's about cleansing; removing toxins from the body and allowing energy in. Former Triangle neighbor, Deb Chapman, sends this crunchy, satisfying salad to make as a perfect lunch, snack or side dish.
| Servings | Prep Time |
| 6 lunches | 20 minutes |
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Innovate or Renovate? It's time to switch out those food obsessions and anxieties with some new food trends and options. Try revitalizing yourself and "detox." It's about cleansing; removing toxins from the body and allowing energy in. Former Triangle neighbor, Deb Chapman, sends this crunchy, satisfying salad to make as a perfect lunch, snack or side dish.
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Ingredients
Salad
- 2 crowns broccoli about 3 cups
- 1 head cauliflower about 4 cups
- 3 carrots chopped
- bunch kale about 2 cups chopped
- 1/2 cup parsley chopped
- 1/2 cup sunflower seeds
- 1/2 cup almonds chopped
- 1 cup dried berries
- 1/2 cup raisins
Dressing
- 1-2 lemons or limes fresh juice
- 4 tbsp rice vinegar
- 4 tbsp honey or maple syrup
Servings: lunches
Instructions
- Chop vegetables into 1/2 inch to 1 inch chunks or pulse in a food processor. Mix in a large bowl. Add parsley, sunflower seeds, almonds and dried fruit, stir. Add dressing ingredients and toss to coat. Season with salt and pepper to taste. Tip: Keeps for 5-6 days in refrigerator.
Recipe Notes
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