Summertime and salads go hand in hand. I love the fresh taste of local ingredients combined with a seasonal vinaigrette. This recipe is inspired by a salad I LOVE at Whole Foods. With the nearest Whole Foods over 2 hours away from me I am not able to go and pick it up for lunch. While the original Whole Foods salad does not contain kale I wanted to add the superfood for an extra boost of nutrition. The end result is a salad that taste great, stores in the fridge for up to 4 days and is a perfect side for any meal, and satisfying enough to each for lunch on it’s own.
A delicious, fresh and crisp salad filled with all the nutritional goodness needed to detoxify your body.
- 4 cups broccoli
- 2 cups carrots
- 3 leaves leafy kale
- 1 cup sunflower seeds
- 1 cup almonds sliced
- 1/2 cup lemon juice fresh squeezed
- 1 cup olive oil
- 1 tbsp Herbamare (or Kosher salt)
- 2 tbsp parsley fresh
- 1 cup raisins
In a food processor place broccoli, carrots and kale. Pulse until chopped.
Add almonds, and sunflower seeds, pulse until chopped.
Mix together lemon juice, olive oil and Herbamare.
In a mixing bowl place food processor ingredients and top with raisins and parsley
Add salad dressing and mix.
This salad is now my go-to salad for dinner parties, potlucks and BBQ’s. It is fresh, delicious and travels well. I do not add the raisins to mine but for those of you who enjoy a sweetness to your salad, the raisins will cut the tartness of the lemon juice.
For the food processor I used my Breville All-in One because it’s easy to use and clean and processes quickly.