After coming off of my 14 day juice cleanse I have been craving green salads with a rich, vibrant, and earthy flavor. I am super excited to share my new favorite salad recipe with you today. I magically created this salad in my kitchen this weekend after being inspired on one of my many trips to Whole Foods.
If I am ever lacking inspiration in my kitchen I go to Whole Foods to see what is on their menu to recreate at home. This is also how my Blueberry Quinoa Pancakes were born. I love Whole Foods!
I am not sure about you but sometimes it can be challenging to eat a wide assortment of vegetables during the day. That is why I love this salad. Everything in it is good for me and I do not need to worry about what I am eating.
Can we discuss for a moment how much harder cooking is when your little one is in the kitchen with you. This is what was happening the entire time I was making this salad.
Caden loves being in the kitchen with me. How cute is his little face? He is going to be such a helper when he is older.
There are so many good things going on in this recipe! Kale, spinach, parsley, broccoli, carrots, dried cranberries and raisins, fresh squeezed lemon, and a touch of salt and pepper will leave your mouth and body refreshed. It is so good! Plus it is super easy. This recipe will be much quicker using a food processor.
The vegetables in this salad contain a variety of vitamins and minerals that will support your immune system and assist the body in flushing out toxins. By far the star of this salad is the parsley. It adds a bright and cheery taste and when mixed with the lemon juice helps to reduce the bitterness of the kale. Parsley aids in supporting a healthy digestive system, prevents bad breath, purifies the blood, helps to eliminate excess water from the body, and assists in balancing hormones.
- 1 bunch organic dino kale, stems removed
- 1 bunch or 1 bag of organic spinach
- 1 bunch of organic fresh parsley
- 4 large organic carrots
- 1 bunch of organic broccoli or cauliflower, stems removed
- 1/2 cup sunflower seeds
- 1/2 cup dried rasins
- 1/2 cup dried cranberries
- 1 lemon
- himalayan sea salt and black pepper to taste
- In a food processor chop kale, spinach, and parsley until fine. Remove and add to a large bowl. Do the same with the broccoli/cauliflower and carrots. If you do not have a food processor you can chop by hand.
- Stir in sunflower seeds, raisins, and cranberries. Add the juice of one lemon and salt and pepper to taste.
- Salad will keep for several days covered in the fridge.
Makes about 4-6 servings depending on portion size.
I always love to hear feedback if you try a recipe I share. Thanks for reading and I really hope you enjoy this salad if you make it!