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Crunchy Detox Salad

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Welcome to our CrossFit 2024 Nutrition Blog! YAY! We love food and trust that you do too. All the recipes you’ll see here have been personally made, taste tested and approved by our 2024 family members. Some may be first time original recipes while others passed down over the years by loved ones. We think you’ll enjoy them and lets be honest, who doesn’t love a new recipe to try? Enjoy!

Here’s another delicious Kelsey Lyles recommendation! It’s a bursting with flavor and is a simple recipe 😀 Shout out to The Harvest Kitchen website and chef Deborah on this delicious meal. Bon Appétit!

CRUNCHY DETOX SALAD

YIELD: 6 SERVINGS
TOTAL TIME: 30 MINUTES

INGREDIENTS:

  • 2 cups cauliflower
  • 2 cups broccoli
  • 1 cup red cabbage, roughly chopped
  • 1 cup carrots, roughly chopped
  • 1-1/2 cups fresh parsley
  • 2 celery stalks
  • ½ cup almonds
  • 1/2 cup sunflower seeds
  • 1/3 cup organic raisins
FOR THE VINAIGRETTE
  • 3 Tbsp olive oil
  • ½ cup lemon juice
  • 1 tablespoon fresh ginger, peeled and grated
  • 2 tablespoons clover honey
  • 1/2 teaspoon sea salt

DIRECTIONS:

  1. Either chop the ingredients using a good sharp knife, or toss them individually in a food processor and quickly process until they’re finely chopped.
  2. Add all of the salad ingredients to a large bowl and toss with the vinaigrette.
FOR THE VINAIGRETTE
  1. Place the ingredients for the vinaigrette in a jar with a lid.  Place the lid on the jar and shake the ingredients.  Or place all of the ingredients in a small bowl and whisk to incorporate well.  Best if refrigerated for up to an hour before use.