Fall Detox Salad
Vegan, gluten-free, oil-free, soy-free
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Yield
8 cups
Prep Time
15 Minutes
Cook time
0 Minutes
Total Time
15 Minutes
Ingredients:
- 400 grams brussels sprouts (about 18), washed and stems removed
- 280 grams carrots (about 2 large), peeled
- 1 apple, diced (I used Honeycrisp)
- 1 large celery stalk, diced
- 1/2 cup sunflower seeds
- 4-6 tbsp raisins
- 2-4 tbsp fresh lemon juice, to taste
- 1/4 tsp fine grain sea salt or Herbamare, or to taste
- 1 tsp fresh Thyme leaves (optional), or other herbs of choice
- Pure maple syrup, to taste
Directions:
- Add the grate/shred blade to food processor. Turn machine on and drop in the brussels sprouts to shred. Now drop in the carrots to shred. Alternatively, you can finely chop brussels and shred carrots with a hand-held grater. Transfer to a large mixing bowl.
- Stir in the diced apple, celery, sunflower seeds, and raisins into the carrot and brussels sprout mixture.
- Add lemon juice, salt, pepper, and optional fresh thyme to taste. Add a small amount of maple syrup (about 1/2-1.5 tsp) to take the edge off the lemon juice. Sprinkle with cinnamon if desired. Serve & enjoy!