A few years ago, I stopped at the salad bar at Whole Foods Market in Union Square in NYC and scooped some of the Detox Salad into my brown paper box. Thankfully, I took a photo of the ingredient list because it was amazing. It was the most perfect salad! Crunchy, finely chopped, filled with flavor, slightly sweet and super healthy. It’s all raw and you can choose for it to be oil free- it’s the perfect detox salad.

Since then, I’ve tweaked and changed it many times. Use what you have and taste as you go to make it your own. I’ve even added apples and curry powder to it.

Last year, I was a guest on WAMC radio, Food Friday and hundreds of you have reached out for this recipe. My newest addition was adding some fennel seeds. Feel free to leave them out if you prefer. Enjoy!

Ingredients
2 heads broccoli crowns
1/2 head cauliflower
3 stalks celery
5 medium carrots
1/2 cup sunflower seeds
1/2 cup currants, more if desired
1/2 cup finely chopped fresh parsley or kale
4-6 Tablespoons fresh lemon juice, to taste
1/8 teaspoon salt or Herbamare
3 Tablespoons olive oil (optional)
1 teaspoon maple syrup (optional)
2 teaspoons fennel seeds (optional)
toasted almonds for garnish if desired

Method

1. In a food processor with grating or S blade, process the broccoli and cauliflower heads (no stems) until fine. Add to a large salad bowl. Next, grate carrots and celery and add to the bowl. Chop the parsley and add to the bowl.

2. Stir in the sunflower seeds, currants and fennel seeds. In a small bowl, whisk lemon juice, salt and olive oil if using. Add to bowl and toss to mix. Taste and adjust seasonings. Garnish with toasted almonds just before eating. Keep them on the side if you’re meal prepping this.

3. Store in glass storage container in the refrigerator and enjoy with every meal. Will last 4-5 days.