This raw rainbow detox veggie salad will energize your body with all of the cleansing, fiber-rich cruciferous vegetables. Add your favorite protein for a complete meal.
It's a new year, so you know what that means? Time to care about your health more than all other times of year. Yes, ideally, you care all the time, but staring a new year is like a blank slate to start fresh. I go completely dry in January, refraining from all alcoholic consumption, and I tighten up my diet that gets a little loose over the holiday period. This raw rainbow detox veggie salad is a great way to kick off the new year.
There are some people who aim to only eat raw foods. When food is in a raw state, it contains more vitamins and minerals since it's not lost in the cooking process. The high fiber content of raw vegetables keeps your digestion and system in tip top shape too. My body can't handle all raw, all the time, since it can be difficult to break down the uncooked ingredients. So for this recipe, I helped the process along by processing all of the vegetables in the food processor so they're about the size of quinoa.
Lemon and apple cider vinegar further help to break down the vegetables so they're yet again more digestable. I've thrown in chicken, fish and even avocado into this salad to make it a one dish meal. You could also add raisins or apples for a touch of sweetness.
Hopefully this raw rainbow detox veggie salad will help kick off your new year in a healthy and positive way!
Raw Rainbow Detox Veggie Salad
Makes About 6 Servings
- 2 small broccoli heads, stems removed (use them in this recipe)
- 1 medium head cauliflower, stems removed
- 3 carrots, cleaned
- 3 garlic cloves
- 1/4 cup shallots, minced
- 2 tablespoons Dijon mustard
- 1/3 cup apple cider vinegar
- 2 tablespoons fresh lemon juice
- 1/2 cup extra virgin olive oil
- 1/2 cup chopped walnuts
- Salt and pepper to taste
- Optional add-ons: chicken, fish, avocado, raisins, apples
- Working in batches, place the broccoli, cauliflower and carrots in the food processor, fitted with the S blade, and pulse until the vegetables are fully broken down.
- Place the shallots, Dijon, vinegar and lemon juice in a large bowl with salt and pepper and whisk until combined. Slowly add the olive oil until combined. Add the processed vegetables to the ball and mix thoroughly. Adjust the seasoning as necessary. Top with walnuts.
- Flavors will develop more fully if you let the salad rest for a few hours (or overnight) before serving.