Fall Detox Salad Recipes

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FALL DETOX SALAD



Fall Detox Salad image

Inspired by Whole Foods. Honeycrisp apples, brussels sprouts, carrots, and celery. This #fall salad is delicious, healthy and easy to make.

Provided by menkjessica

Categories     Vegan

Time 25m

Yield 8 cups, 4-6 serving(s)

Number Of Ingredients 10

400 g Brussels sprouts, washed and stems removed (about 18)
280 g carrots, washed and peeled (about 2 large)
1 apple, diced (I used Honeycrisp)
1 large celery, diced
1/2 cup sunflower seeds
4 -6 tablespoons raisins
2 -4 tablespoons fresh lemon juice, to taste
1/4 teaspoon fine grain sea salt
1 teaspoon fresh thyme leave (optional)
2 -4 tablespoons maple syrup

Steps:

  • Add the grate/shred blade to food processor. Turn machine on and drop in the brussels sprouts to shred. Now drop in the carrots to shred. Alternatively, you can finely chop brussels and shred carrots with a hand-held grater. Transfer to a large mixing bowl.
  • Stir in the diced apple, celery, sunflower seeds, and raisins into the carrot and brussels sprout mixture.
  • Add lemon juice, salt, pepper, and optional fresh thyme to taste. Add a small amount of maple sryup (about 1/2-1.5 tsp) to take the edge off the lemon juice. Sprinkle with cinnamon if desired. Serve & enjoy!
  • *NOTE: Add more Maple Syrup to taste.
  • **NOTE: Add 2 Tablespoons of Apple Cider Vinegar.

Nutrition Facts : Calories 250.3, Fat 9.8, SaturatedFat 0.9, Sodium 231.8, Carbohydrate 39.1, Fiber 7.8, Sugar 22.6, Protein 7.4

DETOX SALAD



Detox Salad image

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.Don't skip the currants and raisins as it adds a much needed sweetness to balance out the vegetables and lemon juice. Good drizzled with a touch of maple syrup just before serving. Feel free to use any herbs and spices you wish. From ohsheglows, inspired by Whole Foods.

Provided by Sharon123

Categories     Cauliflower

Time 20m

Yield 10 cups

Number Of Ingredients 11

2 heads broccoli, stems removed (1 bunch)
1 head cauliflower, stems removed
2 1/2 cups shredded carrots
1/2 cup sunflower seeds
1 cup currants
1/2 cup finely chopped fresh parsley
1/2 cup raisins
4 -6 tablespoons fresh lemon juice, to taste
kosher salt, pepper to taste (1/4-1/2 tsp salt and lots of pepper)
kelp, granules to taste (or Herbamare -optional)
pure maple syrup, to drizzle on before serving

Steps:

  • In a food processor (or chop by hand) process the broccoli (no stems) until fine. Add into large bowl.
  • Now process the cauliflower (no stems) until fine and add into bowl. Do the same with the carrots.
  • Stir in the sunflower seeds, currants, raisins, and parsley. Add lemon juice and seasonings to taste.
  • Drizzle with maple syrup to taste.
  • Note: Save the stems for a stir-fry later on in the week.

Nutrition Facts : Calories 174.8, Fat 4.4, SaturatedFat 0.4, Sodium 84.2, Carbohydrate 32.5, Fiber 7.2, Sugar 19, Protein 7.2

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