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
Directions
- 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
YUMMY…I am all about the crunch, so this salad is made for me…thanks for sharing! 🙂
I used raisins to sub for the currants. I thought this made for too big of a salad. Maybe the broccoli and cauliflower I bought were too big. It was pretty good anyway. Very clean and simple ingredients.
I made this today and it was very good. I didn’t find currents at my grocery store so I used dried cherries and also added pumpkin seeds and some dried cranberries. This salad will make you feel very light and healthy, hence the name. It was even better after a few hours in the fridge. Thanks for the recipie Lottie!
Thanks for this! I wanted a little protein, so I mixed in some black beans and added a sprinkle of feta on top. I also subbed dried cranberries for currants. I’ll be trying more variations before long, for sure!
This came out GREAT! It ended up being a whole lot, but it will last me the entire week so its not a big deal.
I subbed raisins for the currants and added crushed walnuts. So yummy!!!
This recipe is so good! It does make a lot though. I have been adding this onto a bed of spinach for a yummy salad.
Also I made a very yummy veggie wrap with sliced cucumbers, sprouts, a little bit of avocado and this detox salad inside a whole wheat tortilla with red pepper hummus. Delish!!
thanks for the great recipe
OH MY GOODNESS. Okay, so, as soon as I read this recipe I KNEW I had to make it for dinner tonight. And I did. And it was SO GOOD. I’ve made a salad similar to this one, but instead of cauliflower, the recipe called for quinoa. This one is just so fresh and lovely. Thank you for sharing. I love your recipes!
This is my go-to salad at Whole Foods. THANK YOU for sharing the recipe!!