Although I loved my foodie adventures in Colombia, eating away from home had me craving some serious salads upon my return. And a bath, a nice, long bubble bath. Withdrawing slowly from the plentiful tropical fruits and reintroducing my favourite vegetables. With a quick trip to the grocery store under my belt, I was able to fix my salad cravings.
While I don’t believe in detoxes, this is a spin off of Whole Food’s Detox Salad. Like my Raw Thai Pineapple Parsnip Rice Salad, broccoli and cauliflower form the vegetable base that is pulsed into small pieces. Grated carrots add more vegetables and a lovely orange! Currants confer sweetness, sunflower seeds supply crunch and protein and while the original salad uses a lemon-parsley dressing, I went with a cilantro-lime route instead. The other twist in the dressing comes from dulse granules. Whole Foods uses kelp granules, but I had dulse, another kind of seaweed, so I used that instead. This salad needs to be marinated for best flavours, and keeps really well as leftovers.
Broccoli and Cauliflower Salad with Lime and Cilantro (Whole Foods Detox Salad)
Adapted from Angela @ Eat, Spin, Run, Repeat
160g cauliflower (3 cups)
150g broccoli (3 cups)
200g carrot, grated (2 cups)
1/2 cup dried currants
2 tsp dulse granules (or kelp granules), or to taste
1/2 cup cilantro, chopped
1/3 cup fresh lime juice
1/2 cup sunflower seeds, toasted (do not toast for raw)
salt and pepper, to taste
1. Use a food processor with the S blade to finely chop the cauliflower and broccoli until they look like small pieces of rice. Place in a bowl. Add all remaining ingredients except for the sunflower seeds and stir to combine well. Allow to marinate for at least an hour, or even overnight, to mingle the flavours. Add sunflower seeds just prior to serving.
Serves 2 as a main, 4 as a side.