Spring Detox Salad

Call: 480-219-1010

[email protected]

6116 East Arbor Avenue, Building 2, Suite 108, Mesa, AZ 85206

[email protected]

Call: 480-219-1010

[email protected]

6116 East Arbor Avenue, Building 2, Suite 108, Mesa, AZ 85206

480-590-2882

Makes: 6 Servings

INGREDIENTS

2 cups kale
2 cups broccoli florets
2 cups brussels sprouts, roughly chopped
2 cups red cabbage, roughly chopped
1 cup carrots, roughly chopped
½ cup fresh parsley
½ cup almonds (OPTIONAL!–not kidney stone friendly)
1 to 2 Tbsp sunflower seeds

For the dressing:

3 Tbsp olive oil
½ cup lemon juice (or juice of 2-3 lemons)
1 Tbsp fresh ginger, peeled and grated
3 tsp. Dijon mustard
2 tsp. honey (or maple syrup or STEVIA for less sguar)
¼ tsp. sea salt

Directions:

Using a food processor, process all the veggies up to the parsley until finely chopped and mix together in a large bowl. This may take a few batches.
Add optional almonds to the food processor and pulse, until roughly chopped, and mix in with the salad along with the sunflower seeds.
In a small bowl, whisk together all the ingredients for the dressing and drizzle over top of the salad OR place in a jar and use as needed. Enjoy!

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