Elise’s Detox Salad
This colorful, crunchy, and raw salad is my go-to choice when I need something super clean and healthy to help get back on track. Filled with hearty greens, mineral-rich seeds, and deeply pigmented fruits & veggies, it’s also a great way to add in a host of nutrients whenever you’re feeling depleted. Drizzle on some flax seed oil or avocado oil and a squeeze of lemon or toss it in my signature lemony dijon vinaigrette. Just clean & simple deliciousness!
INGREDIENTS
Serves 2-4
1 bunch curly kale, thick stems removed and sliced (about 2-3 cups)
2 cups Brussels sprouts, thinly sliced or shredded
2 large carrots, thinly sliced
1 large beet (or 2 small beets), shredded
1 cup blueberries
2-3 tablespoons hemp seeds
2-4 tablespoons sunflower seeds
Optional: add in a handful of microgreens
FOR THE DRESSING
¼ cup olive oil
¼ cup lemon juice
1 tablespoon Dijon mustard
1 tablespoon minced shallots
2 teaspoons maple syrup
Sea salt & pepper to taste
Variation: simply drizzle flax or avocado oil, a squeeze of lemon and sea salt & pepper to taste
This colorful, crunchy, and raw salad is my go-to choice when I need something super clean and healthy to help get back on track. Filled with hearty greens, mineral-rich seeds, and deeply pigmented fruits & veggies, it’s also a great way to add in a host of nutrients whenever you’re feeling depleted. Drizzle on some flax seed oil or avocado oil and a squeeze of lemon or toss it in my signature lemony dijon vinaigrette. Just clean & simple deliciousness!
INGREDIENTS
Serves 2-4
1 bunch curly kale, thick stems removed and sliced (about 2-3 cups)
2 cups Brussels sprouts, thinly sliced or shredded
2 large carrots, thinly sliced
1 large beet (or 2 small beets), shredded
1 cup blueberries
2-3 tablespoons hemp seeds
2-4 tablespoons sunflower seeds
Optional: add in a handful of microgreens
FOR THE DRESSING
¼ cup olive oil
¼ cup lemon juice
1 tablespoon Dijon mustard
1 tablespoon minced shallots
2 teaspoons maple syrup
Sea salt & pepper to taste
Variation: simply drizzle flax or avocado oil, a squeeze of lemon and sea salt & pepper to taste
METHOD
Combine the sliced Brussels sprouts and kale in a large bowl and mix together. Add in the carrots, beets, and blueberries and mix again. Top with microgreens (optional). Sprinkle in the seeds and set aside. In a small bowl, whisk together the lemon juice, mustard, and maple syrup. Add in the minced shallots. Slowly combine the olive oil to the dressing mixture and blend until well combined. Season with salt & pepper to taste. Pour the dressing over the salad and toss until evenly coated. Serve immediately and enjoy your gorgeous, nutrient-dense salad!
Subscribe
Be the first to know
Sign up for recipes and tips to change the way you eat, think, and live.
