Detox Salad

I shamelessly stole this recipe idea from the Whole Foods salad bar. I just loved the idea of useing naturally cleansing cruciferous vegetables to make a detoxifying meal. I used the original salad as an inspiration, then my goal was to make it healthier, yummier, and of course cheaper! I switched up the ingredients a bit, and was delighted with the results. The raisins balance out the flavors of the vegetables, and the lemon and apple cider vinegar in the dressing increase the cleansing benefits of this salad.
Cruciferous vegetables are some of the most nutrient dense plants in nature. Examples of cruciferous vegetables in season right now include; broccoli, cauliflower (guess I'm still obsessed), kale, brussel sprouts, bok choy, and cabbage, to name a few. Cruciferous vegetables offer a wide array of health benefits; they support the liver and aid the body’s detoxification system (hence the name of the salad!), provide antioxidants which eliminate free radicals in the body, and even protect against certain forms of cancer. These veggies are also an excellent source of vitamin A, vitamin C, vitamin K, folic acid, and fiber. You can understand why I was so inclined to steal this recipe featuring cruciferous vegetables as the key ingredients! 

Ingredients:

1 cup of broccoli (finely chopped)

1 cup of cauliflower (finely chopped)

1/2 cup of kale (finely chopped)

1 large carrot (grated)

1/2 cup of raisins

Dressing:

juice of 1/2 a lemon

2 tbsp of apple cider vinegar

1 tbsp of maple syrup

Combine broccoli and cauliflower in a blender or food processor and blend until finely chopped.

Finely chop kale with a knife.

Grate carrot with a cheese grater.
Combine dressing ingredients in a seperate bowl and whisk together.

Combine all ingredients in a salad bowl and add dressing.

Toss well.

Enjoy!