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

Whole Foods Market Detox Salad - Healthy, Raw, Gluten-Free, Grain-Free, Paleo, Oil-Free, Plant-Based, Vegan


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 Food's Famous Detox Salad


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. Remove and place in a large mixing bowl. Clean out the food processor and return to the machine. Switch out the grater blade and use the regular round blade. 
Add the broccoli and pulse 10-15 times, until roughly chopped.  Add broccoli to the bowl with the shredded carrot.
Add the cauliflower to the food processor. Pulse 10-15 times, until roughly chopped. Add to the mixing bowl with the broccoli and carrot. 
Add the remaining ingredients to the mix 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.