Happy Monday loves! I think a huge veggie salad and an apple a day keep the doctor away, right?!
Let’s start out this week on a healthy note 🙂 with a rejuvenating recipe to get us through these sticky, humid, hair-ruining days, ha. That’s right, it’s one of those weeks where doing your hair seems pointless because the second you walk outside, it turns into a frizz ball of a mess! But at the same time, I kinda don’t mind because I really want summer to stay forever. Pleeease don’t leave us!!
This Chopped Detox Salad combines everything I love all in one. Lately, I’ve been leaning more towards recipes that are detoxifying and nourishing. It’s good to give your body a break from heavy meals sometimes, so I’m loving this salad at the moment. It’s filling too – which is important to me. I want to feel fully satisfied, not sorta satisfied after eating a salad for a meal.
A huge veggie-packed, plant-protein packed bowl will do the trick. Adding superfoods like protein-packed hemp hearts (buy here) and crunchy sunflower seeds (buy here) really take it up a notch too. And we can’t forget about the citrus avocado dressing! Which I made oil-free… it is possible! For some reason, I always added olive oil to dressings, out of habit. I am trying to cut back on using oil and this dressing really didn’t need it, you wouldn’t even notice it was missing, I swear! I wonder how many other dressings I could recreate without using olive oil. And omitting the olive oil meant the salad was 100% RAW! Score.
So what else is in this big bowl of goodness? Cruciferous vegetables are packed with vitamins/minerals and are great for detoxification so I used a whole head of cauliflower, a bunch of kale, red cabbage, red onion and carrots. Then I added cilantro (herbs are key for detoxing too), hemp hearts, raisins, and sunflower seeds. I shredded all the veggies in the food processor which seriously was a life-saver and made everything a million times easier. Not only was it easier (and quicker), but every spoonful or forkful includes every nourishing ingredient which is why I love a chopped salad.
Everything is super small and for some reason, just tastes better that way. I used to love Portillo’s famous chopped salad so I tried to recreate that texture here. And it totally worked. The raisins add a touch of sweetness to cut out the bitter taste and bring the perfect balance. The sunflower seeds add that crunch factor, which is also key to making a great salad, in my opinion. And the hemp hearts are a complete-protein with all the essential amino acids plus they’re easy to digest and are chock full of vitamins.
I add hemp hearts to everything nowadays, from smoothies to hummus to salads and more. You can’t even taste them – they just add some wonderful texture to salads. You can buy my favorite Manitoba Harvest Hemp Hearts here! I definitely recommend getting your hands on some hemp hearts if you haven’t done so already.
This recipe makes a big batch – perfect for leftover lunches during the week, which you know I love! You may need to make extra citrus avocado dressing at some point, or just double the dressing recipe if you try this salad because you may run out of dressing before the salad is gone. I am crazy about this Chopped Detox Salad for many reasons! It’s well-balanced with texture and flavor – plus it will leave you feeling amazing afterward from all the super nourishing ingredients, it’s raw and oil-free and is absolutely beautiful! Totally presentable for a dinner party or event. If you need to revamp your usual salad, you have to try this recipe!!
- 1 head cauliflower, roughly chopped
- 2 cups kale, chopped
- 2 cups red cabbage, chopped
- 2 cups baby carrots
- 1/2 of a red onion
- 1/3 cup fresh cilantro, de-stemmed and chopped (or parsley)
- 1/2 cup raw hemp hearts
- 1/2 cup raisins
- 1/3 cup sunflower seeds
- Flesh from 1/2 of an avocado
- 1/3 cup raw apple cider vinegar
- juice from 1 lemon
- juice from 1 lime
- 2 cloves of garlic
- 1/2 tablespoon fresh cilantro
- 1/2 tablespoon fresh ginger (or powdered)
- 1/2 tablespoon raw agave nectar (or maple syrup)
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
- In a food processor, shred cauliflower, kale, cabbage, carrots, onion and cilantro. I had to do this in 3 or 4 different increments, it depends how big your food processor is. Add to large bowl and mix together. Then fold in hemp hearts, raisins and sunflower seeds.
- In a blender, combine all the ingredients for the citrus dressing and blend until well combined.
- I like to keep the salad and dressing separate unless being served at a party, but that way it doesn't get soggy in the fridge for leftovers throughout the week.
I wanted to mention that over the weekend, I made a vegan carrot cake for my baby cousin, McKenna, to celebrate her 1st birthday and after digging her hands in and figuring out what it was (sugary and sweet) she went back for more! She can’t eat dairy so this may be a good cake recipe to share here on the blog! Vegan baking definitely takes some getting used to 😉
Isn’t she the cutest!?