Chopped Detox Salad
Ok its the new year!!! We made it through the holidays happy and healthy and little bit heavier 🙁 So now its time to get in shape for spring break. I need to shed a few of these pounds because we always go to the beach for spring break because its warm, sunny and we can have a true family break. When March rolls around we are all in desperate need of a relaxing, calm vacation as a family. Spring break is one of those holidays I truly cherish and protect. It is an opportunity for us as a family to spend quality time together without distractions or schedules. Since my boys are now teens 🙁 time with them is more precious now than it has ever been and I do my best to carve out time with all of us together. These vacations will end soon so for the time being spring break vacation is not an option to miss-sorry school and coaches my kids will miss whatever ridiculous thing/game/tournament scheduled to spend time with family and catch up on sleep.
Back to the goal of loosing some holiday weight and generally eating better- here is a delicious salad that you can eat for lunch or add a protein and eat for dinner. My kids even ate it, gasp! Its full of leafy greens, vegetables and good fats.
If you are into meal prep this is a great salad because the longer it sits the better it is. It can sit with the dressing on it for up to three days. If you want to prep this on Sunday for a lunch on Thursday I would suggest you toss the dressing on the salad on Tuesday you don’t want it to get too soggy. You want it still crisp!
Enjoy and Happy New Year here we go…..!
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Chopped Detox Salad
Makes 6-8 Servings
1 head cauliflower
1 large broccoli head
1 cup shredded carrots
1 small bunch kale, stems removed or 1 small bag prepared kale
1/2 cup parsley
2 Stalks celery
1/2 cup unsalted sunflower kernels
1/2 cup slivered almonds or 1/2 cup chopped almonds
Juice of 1 lemon about 2 Tablespoons
2 Tablespoons rice vinegar
1 Tablespoon sugar
1 Teaspoons olive oil
Salt and Pepper
Remove the stems of the cauliflower and broccoli and break into florets.
Using a large chefs knife roughly chop all the vegetables (cauliflower, broccoli, carrots, kale, parsley and celery) into small bite sized pieces.
In a large salad bowl combine chopped vegetables, carrots, sunflower seeds and almonds. Pour dressing over salad.
For the dressing:
In a small bowl or lidded jar combine lemon juice, vinegar, sugar, oil, salt and pepper. Mix well.
*If I can't find unsalted sunflower seeds I will substitute pepitas (pumpkins seeds).