Whole Food's Famous Detox Salad, Best-Selling Recipe Hack (vegan, oil-free, raw)

Healthy cauliflower and broccoli are quickly chopped in your food processor for this crunchy, satisfying salad.  This vegan detox recipe is based off the best-selling Whole Foods Market version, naturally gluten-free, oil-free, and Paleo.  Kelp granules add flavor and iodine, but you can omit.  This makes a plant-based, delicious raw lunch or a quick dinner side dish.

EASY          Servings: 10     Ready In: 10 minutes

Whole Foods Market Detox Salad - Healthy, Raw, Gluten-Free, Grain-Free, Paleo, Oil-Free, Plant-Based, Vegan Recipe with Broccoli, Cauliflower, Kelp, Currants, Sunflower Seeds, Pumpkin Seed Pepitas, Parsley, and Cider Vinegar

Whole Foods Market Detox Salad - Healthy, Raw, Gluten-Free, Grain-Free, Paleo, Oil-Free, Plant-Based, Vegan Recipe with Broccoli, Cauliflower, Kelp, Currants, Sunflower Seeds, Pumpkin Seed Pepitas, Parsley, and Cider Vinegar

Ingredients

2 stalks broccoli
½ head cauliflower florets (about 2 cups chopped)
1 large carrot
1 bunch parsley
¼ cup sunflower seeds
¼ cup raw pumpkin seeds
½ cup raisins
½ cup dried currants
¼ cup apple cider vinegar
¼ tsp sea salt
¼ tsp black pepper
2 tsp sea kelp granules


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Whole Foods Market Detox Salad - Healthy, Raw, Gluten-Free, Grain-Free, Paleo, Oil-Free, Plant-Based, Vegan Recipe with Broccoli, Cauliflower, Kelp, Currants, Sunflower Seeds, Pumpkin Seed Pepitas, Parsley, and Cider Vinegar Pin

Procedure

Gather ingredients. 

To prepare the vegetables: Peel the broccoli stalks and cut the stalk and florets into large chunks.  Cut the cauliflower into large pieces.  Peel the carrot and cut into 2-inch long pieces.

Set up the widest grate opening on your food processor. Shred the carrots in the food processor. Switch out the grater blade of the food processor to the slicer blade.

Feed the broccoli and cauliflower through the food processor, shaving the veggies with the slicer blade.  Remove and place in a large mixing bowl.

Add the remaining ingredients to the mixing bowl the parsley, sunflower seeds, pumpkin seeds, raisins, currants, apple cider vinegar, sea salt, black pepper, and sea kelp granules.  Stir well to combine.

Serve and enjoy. This gets even better after it sits for a day. 
 

Chef's Tips: Kelp granules provide a lot of iodine and a few other key nutrients. It also adds a unique salty flavor. You can omit, but you might need more salt to suit your tastes.
To pack more flavor, you can roast the pumpkin seeds and sunflower seeds in a 350 oven for 10-15 minutes, until golden brown
 

Yield: about 10 cups


Step-by-Step Photos:

Nutrition Facts

Serving size: 1/10 of a recipe (about 1 cup)

Calories 106.88
Calories From Fat (29%) 30.82
% Daily Value
Total Fat 3.68g 6%
Saturated Fat 0.49g 2%
Cholesterol 0mg 0%
Sodium 80.73mg 3%
Potassium 406.19mg 12%
Total Carbohydrates 17.45g 6%
Fiber 3.23g 13%
Sugar 6.48g
Protein 3.77g 8%
Calcium 43.75mg 4%
Iron 40.09mg 223%
Vitamin A 1659.71IU 33%
Vitamin C 0.73mg 1%


In just 10 minutes you have oil-free, gluten-free, Paleo, vegan satisfaction. This is the ultimate salad for quick, healthy eating that you can take anywhere in the world. I use this salad as a base, then add variations depending on what's in season and local flavors. Make this one of your plant-based essential recipes.