This post is from our Blogger Ambassador Angela Simpson of Eat Spin Run Repeat.
You know that feeling after a weekend of enjoying perhaps one or two more treats than you should have? You know the one – energy levels are lower than usual, the thought or sight of a pizza and cocktails makes your stomach turn, and sweatpants sound like a much better idea than skinny jeans. Wouldn’t it be nice if there was a reset button you could press to get yourself feeling back to normal again? Unfortunately our bodies weren’t built with a Ctrl+Z, but you can make yourself feel better and get back on track by eating whole, healthy foods.
This salad is my re-creation of the classic Detox Salad at Whole Foods, and it’s one that I love to make in big batches at the beginning of each week. Having lots of portions ready to take to work for lunch each day helps me stay on track with eating clean, and a big batch should last in the fridge all week. If any overindulging has happened on the weekend, the Detox Salad is one of my go-to recipes for getting back to feeling energized and lightened up again. I hope you enjoy it!
The Detox Salad
Prep Time: 15 mins
Cook Time: 0 mins
- 2 cups cauliflower (about 1/3 of a medium-sized cauliflower)
- 2 cups broccoli
- 2 medium grated carrots
- ¼ cup dried currants
- 1/3 cup raisins
- ½ cup sunflower seeds
- 2 tsp kelp granules (NOTE: kelp granules do have a fairly distinct sea vegetable-like smell, so you definitely don’t need to use very much! Kelp powder or the equivalent amount of dulse flakes could also be used.)
- ½ cup fresh parsley, finely chopped
- 1/3 cup lemon juice
- sea salt and black pepper to taste
- Chop the broccoli and cauliflower into bite-sized pieces. In batches, transfer to the bowl of a food processor and pulse until small pieces form. (You can also do this with the broccoli stems instead of throwing them out or trying to find another use for them!)
- In a large bowl, combine the broccoli, cauliflower, grated carrots, and all remaining ingredients. Toss very well to combine, then refrigerate for at least 30 minutes to allow flavours to blend
- Note: If you want the salad to keep you full for longer, feel free to add a source of lean protein. Chickpeas, shredded chicken breast, tempeh, salmon, and flaked tuna all work really well.
Angela is an avid runner, fitness instructor, foodie, healthy living blogger, and owner of her business, Spin 360 Health Coaching. Having been overweight, unhappy and insecure as a teenager, Angela took control, changed her unhealthy habits, and adopted a clean eating lifestyle that she continues to maintain today. Her goal is to support, inspire, and motivate others to improve their health and be their best. You can learn more about her on her blog, Eat-Spin-Run-Repeat.com.