A neighbor of mine brought this salad to a pot-luck party and it was a huge hit! Of course I needed the recipe and she told me it was a variation of “Whole Foods Detox Salad“, but she had made some modifications. I immediately made a batch and modified it even further. Here is what I came up with….
Detox Salad
Ingredients:
- 1 head organic cauliflower
- 1 head organic broccoli
- 5 large organic carrots
- 1/2 cup organic currants (I have also used raisins and unsulfered apricots)
- 1 cup soaked organic sunflower seeds (soak in filtered water with 1 tsp sea salt for 7 hours, then drain. This removes the anti-nutrients) or you can buy pre-sprouted sunflower seeds
- 4 tsp kelp granules (where to find)
- 1 cup organic parsley
- 1 tbsp himalayan sea salt (where to find)
- 3-4 whole organic lemons
Directions:
- Soak the sunflower seeds
- Chop broccoli and cauliflower into smaller pieces
- Pulse everything but the lemons in your food processor until its ground up to the consistency pictured below
- Slice the lemons in half and squeeze over salad. Mix. Enjoy a delicious detox salad!
Let me tell you a bit about why this detox salad is detoxifying:
- Cruciferous vegetables (broccoli & cauliflower): one of the phytochemicals found in cruciferous vegetables (sulforaphane) can stimulate enzymes in the body that detoxify carcinogens. This prevents the carcinogens from causing damage to the tissues in our body. The sulfa components also boost liver detoxification pathways.
- Carrots: Raw carrots are one the best foods to eat when doing a cleanse or detox program because they bind to toxins and waste material and remove them from the colon. Carrots have a lot of fiber which makes your stools larger. Larger stools expose less toxins to colon walls and press against colon walls to promote peristalsis. This means that carrots keep you regular. Regularity = toxins out!
- Currants: have been the object of phytonutrient research primarily for their unique phenol content, which helps prevent oxygen-based damage to cells in the body. Thus, they reduce oxidative.
- Sunflower Seeds: They are high in selenium which is an important regulator of the heavy metal mercury. Selenium binds to mercury and removes it from the body. They are also high in Vitamin E, which is a potent antioxidant. Vitamin E protects against oxidative damage. Sunflower seeds also aid the liver’s ability to detoxify.
- Kelp: Kelp promoted detoxification in the body. It also helps regulate your thyroid due to it’s iodine content.
- Lemons: Lemons alkalize the body and they jump start digestion.
I pack it in Mason Jars and take it to work for lunch. So easy and portable!!!
Watch the video below for more info
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samadhi40
October 2, 2013 at 7:14 amThe sunflower seeds look like they are still in the shell. Are they soaked while in the shell? I have never soaked seeds before. Thank you.
Kate
October 2, 2013 at 7:22 amNo they are not in the shell, I buy a large bag of raw shelled sunflower seeds (they even sell them at Trader Joes raw and shelled). I keep them in the freezer and they last for months.
Liz
October 2, 2013 at 8:04 amI am deathly allergic to sunflower ….can you recommend an alternative? Thanks!
Kate
October 2, 2013 at 8:10 amYou could either omit them or use something like pumpkin seeds.
Yelogrl
October 10, 2013 at 2:24 pmThanks, I LOVE pumpkin seeds! I will try this.
Liz
October 11, 2013 at 7:18 amPerfect!! I just bought some and making it this weekend 🙂 Thanks!
Staci
April 21, 2015 at 8:07 amYum! I think this would be very tasty with slivered almonds or pine nuts as well. Who am I kidding. This looks yummy with any seed or nut.
Cinnamon Vogue
October 2, 2013 at 12:44 pmWow! Nice recipe. Love it. I like the way you explained the benefit of each ingredient. That is so useful and educational. This actullay reminds of a Sri Lankan salad called ” Gotu Kola ” which looks so similiar. Quite exotic. Just google it and see.
My only question is will this salad keep? I would presume it has to be made fresh and eaten within a day at the most.
Kate
October 2, 2013 at 8:36 pmI have had it last up to one week in the fridge, in mason jars!
Stella
October 3, 2013 at 4:53 amHi,
We’ve recently launched the website Mytaste.com. It’s a search engine that gathers all the best recipes from US websites and blogs in one place. Mytaste.com is part of the world’s second largest family of recipe sites, with sites in 37 countries and hundreds of thousands of visitors every week. We’ve noticed that you have a lot of great looking recipes on your blog that we would love to feature on our site. To read more about how it all works and to sign up with your blog, please visit: https://mytaste.com or send us an email on info@mytaste.com. We look forward to hearing from you!
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Kathi
October 7, 2013 at 8:25 pmThank you for explaining why each ingredient is important. The texture looks great. I never would have thought of using my blender to make a salad. Thank you for sharing this with the HomeAcre Hop. I hope you’ll join us again this Thursday.
Paige
October 10, 2013 at 1:34 pmI just graduated nursing school, and will be taking my NCLEX here in about 2 weeks. I am OVERJOYED to see another nurse who is passionate about real, whole food. I am so excited to start my journey, and to read your recipes! 🙂
Kate
October 11, 2013 at 6:56 amGood luck on the NCLEX!!! Glad you are enjoying my recipes 🙂
Tati
October 11, 2013 at 8:59 amYou look good Kate and the recipe is so great. Great blog and the baby so cute, healthy and you sure is shining:) XOXO
Kate
October 11, 2013 at 9:26 amThanks Tati! 🙂
Dawn Tasher
October 11, 2013 at 10:28 amThat sounds delicious! Thank you for sharing this so that more people can learn the healing power of real food! I would love it if you would link up with us at Healing With Food Friday! https://peelingbacktheonionlayers.com/healing-with-food-friday-5/
Vicki
October 15, 2013 at 11:37 amLooks great! How much of this salad should be eaten every day and for how long?
Kate
October 15, 2013 at 1:21 pmIt’s just a healthy salad, not prescriptive 🙂 Eat it as often as you like.
Naomi Snider
October 15, 2013 at 4:28 pmCan I assume that the yield is 3 quarts since that is what is pictured?
Kate
October 15, 2013 at 5:39 pmYes, plus one bowl that I ate after I made it 🙂
karla
January 22, 2014 at 5:10 pmHi the salad look wonderful and will make it today but, my mum has hashimotos would this be healthy for her to have everyday. Thanks
Kate
January 22, 2014 at 8:41 pmGoitrogens can be an issue. I would not eat it as frequently. Thyroid conditions do better with cooked cruciferous. You certainly could try steaming the broccoli first to be safe.
Butch
February 15, 2014 at 7:00 pmThank you for all your outstanding efforts/information; all are enlightening as well as effective! Non dairy turmeric milk (went from 5 to 8/9 hrs. sleep), pumpkin pie refrig.’d oatmeal (no-mus, no-fus, SOOoo KOOL) and am presently embarking on the Detox Salad expressway.
When stress creeps around, DO NOT allow it to get you down! Always remember, good air IN – BAD air out. I am a 66, vet/ptsd, adhd & a pacemaker. We WILL wait on you. You are paying it forward. Thank you 🙂
lb.
Kate
February 16, 2014 at 5:27 pmThanks Butch! I am so happy to hear you are sleeping better. Sleep is so important!!! I really appreciate the positive feedback 🙂
Kate
Louey
June 20, 2014 at 11:49 pmCould you add protein i.e. chicken/tuna to this?
Kate
June 21, 2014 at 9:51 pmYes, it would be different than the detox salad from Whole Foods, but it would still taste great!
Alex Applebee
November 12, 2014 at 11:55 pmI was skeptical because I hate brocolli, but this is actually quite good!
Kate
November 14, 2014 at 12:46 pmGlad you liked it 🙂
Kathryn Grace
November 28, 2014 at 4:17 pmWish I’d seen this recipe first! Early this morning I posted a similar one, perhaps the one you mentioned that started it all, as Recipe of the Day on a fledgling Facebook page I curate, “Cooking with Whole Grains & Whole Foods.”‘
With all the information you provided about how these foods help us detox, this one makes the perfect follow-up to the earlier posting, so I shared it too. Hope it brings you a little traffic.
Thank you!
Kristi Rimkus
March 25, 2015 at 8:28 amHi There! I wanted to stop by and tell you how delicious this salad looks. My daughter discovered it on Pinterest. I also wanted you to know that I’ve linked to your recipe on my Weekend Healthy Recipes Roundup. I’ll be giving it a try for sure.
Anna
April 5, 2015 at 1:26 pmThis looks delicious! I’ll definitely be making this soon. I am not supposed to eat kelp though. What would you recommend as an alternative?
Kate
April 6, 2015 at 9:20 pmYou can just leave the kelp out.