Fall Detox Salad
Prep Time
15 mins
Cook Time
10 mins
Total Time
25 mins
This is a crunchy, nutritious, and beautiful fall salad that is free from gluten, is vegan (but could add some protein), sugar, soy and nut free.
Ingredients
- Brussels sprouts cleaned up, about 18-24
- 2 large peeled carrots
- 1 diced apple honey crisp or sweet tango is pretty good
- 1 large diced stalk of celery
- 2/3 cup sunflower seeds
- 4-6 tablespoons of raisins
- 2-4 tablespoons of lemon juice to taste
- 1/4 teaspoon celtic sea salt
- 1 teaspoon of thyme leaves or other herbs of choice
- Optional: pure maple syrup to sweeten it up
Instructions
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Add the grater/shredder to your food processor or grate by hand. Process the Brussels sprouts to shred. Shred the carrots. Transfer and mix in a large mixing bowl.
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Stir in the diced apple, celery, sunflower seeds, and raisins into the carrot and brussel sprout mixture.
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Add lemon juice, salt, pepper, and optional fresh thyme or herbs to taste.
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Can add about 1/2-1 teaspoon of maple syrup to cut the bitterness of the brussel sprouts and lemon juice.
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Could also sprinkle with cinnamon!
Want it warm? Could throw this mixture in the oven and roast for 10-15 minutes at 375 degrees to add a whole new level of flavor or help your body stay warm with the fall cool weather coming. Throw a little mild cheese on top to add a little protein and gooey-ness. Yum!