Whole Foods Detox Salad with Kale, Quinoa and Berries

Hi friends!

Happy Tuesday!

I recently took a poll on Instagram of whether or not you’d be interested in seeing more plant-based recipes in my content mix and the majority of you said yes! For those of you who chose the “I only eat meat” option, I still hope you’ll add more veggies into your life. ;)

Today I’m sharing a salad recipe, which I know in the wintertime, salads sounds less than ideal. But this one is hearty, filling and packed with flavor. Whenever I hit up the salad bar at Whole Foods, I love adding their “Detox Salad” into whatever concoction I’m coming up with that day. It’s crunchy, super satiating and, of course, good for you. While the word “detox” might throw you off a bit, don’t let it — it’s called their “detox” salad because of its ingredients: broccoli, cauliflower, carrots, sunflower seeds, currants, parsley, lemon juice, kelp granules, salt, pepper. Cruciferous veggies like broccoli and cauliflower are naturally detoxifying to the body while carrots are an excellent source of vitamin A (healthy eyes) and parsley is a powerful antioxidant / anti-inflammatory.

I found the perfect detox salad recipe from one of my favorite bloggers Oh She Glows, which I’ll be including her recipe below! Make sure you check out her site and all of the amazing veggie goodness she has to offer.

To round this salad out, we’re also going to be adding kale and quinoa. I love adding rice or quinoa to salads in the winter because I find them to be more comforting and filling than just eating a plain ‘ol salad.

Salad Ingredients:

2 heads broccoli (1 bunch), stems removed

1 head cauliflower, stems removed

2.5 cups shredded carrots

1/2 cup sunflower seeds

1 cup currants

1/2 cup finely chopped fresh parsley

1/2 cup raisins

Juice of half of a lemon

Pink himalayan salt, pepper to taste (1/4-1/2 tsp salt and lots of pepper)

Kelp granules, to taste (optional)

1 bunch curly kale, washed, stems removed, leaves torn into pieces and drizzled with lemon juice

1/2 cup of cooked quinoa

2 handfuls of mixed berries (I used blackberries, blueberries and raspberries)

Dressing Ingredients:

1 heaping TBS of stone ground mustard

2 TBS balsamic vinegar

1 TBS maple syrup

Juice of half of a lemon

1/4 cup avocado oil (or olive oil — your choice)

Dash of garlic powder

Dash of onion powder

Salt and pepper, to taste

Let’s make it:

Start with your dressing so that it has time to marinate in the fridge while you make everything else. Place all of your ingredients into a small glass jar, shake really well to combine. Pop into fridge.

If you don’t already have cooked quinoa on hand, make that next so that you can assemble the rest of your salad while the quinoa cooks. After I rinse my quinoa, I always add it to a hot skilled or pan (no oil) and dry it out before cooking it. You’ll hear your quinoa sizzle from the water when it’s first added to the pan, but as it dries out, the seeds will start to pop. When you hear the popping, add your liquid, cover and cook until all liquid is absorbed. Once it’s done, remove from heat and set aside to cool.

For the detox salad, toss your broccoli (no stems) into a food processor (or chop by hand) and process the broccoli until fine. Pour into large bowl.

Next, process the cauliflower (no stems) until fine and add into bowl. Do the same with the carrots.

Lastly, stir in the sunflower seeds, currants, raisins, and parsley. Add lemon juice and seasonings to taste.

Toss in your curly kale and cooled quinoa. Stir to combine. Add in mixed berries. Lastly, drizzle in your dressing and stir so that everything is coated. What I love about all of the ingredients of this salad, especially the kale, is that the texture holds up against the dressing. This is the perfect salad to make ahead of time and store for later / take with you throughout your day.

 
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If you have any questions or make this salad yourself, let me know! <3

 

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