I know I’m not alone when it comes to salad lunches at Whole Foods. You walk into the store to get a quick salad and the next thing you know you have vegetables bursting out of your little brown box. The Whole Foods salad bar has been a staple for me over the past couple of years. It is conveniently located right next to my school and it offers great lunch options. And how about those free samples?! Every time I walk in there they are sampling a new popcorn or green juice. Don’t mind if I do 🙂
I also really enjoy lunching there because everything at their salad bar has the ingredients listed! It doesn’t just say “BBQ Chipotle.” There are no excuses for bad food choices when you can see exactly what is in everything.
Day after day I found myself going for the same salad – the “Detox Salad.” I am obsessed with the crunch and all the yummy flavors. It is also oil-free and packed with nutrients. All the vegetables are finely chopped so they are really easy to eat. Of course, I was excited to try to make my own version of this salad.A quick stop to the grocery store and I was ready to get “cooking.” I literally had only 20 minutes to make this salad and take photos before my 5 o’clock yoga class. I am never late to yoga because they lock the doors 5:01. I was not taking any chances. This salad was done in no time. It was that easy.
Not only is the “detox salad” good on its own, but it is also easily made ahead of time and added to other salads to enhance their crunch and flavor. The currants offer a slight sweetness while the vegetables are super flavorful. It is bright and summery and a great salad to enjoy all week long.
- 2 heads of broccoli (just florets)
- 1 cauliflower
- 6 carrots (peeled)
- 1/2 cup sunflower seeds
- 1/2 cup currants
- 1/2 cup parsley chopped
- 1/4 cup lemon juice
- sea salt to taste
- In a food processor process each vegetable separately– broccoli florets (cut off stems – you can use them for a vegetable broth), cauliflower and carrots until finely chopped. You may need to stop the machine, mix it and process again
- Add your vegetables to a large mixing bowl. Add sunflower seeds, currants, parsley, lemon juice and sea salt.
- Mix together store in the refrigerator in an airtight container