Rainbow Detox Salad
Servings: 2
This Rainbow Detox Salad is one nourishing salad - it truely is food as medicine without compromising on deliciousness.
Ingredients
- ¼ head/s cauliflower -florets and stems
- ¼ head/s broccoli -florets and stems
- 1 carrot/s (large) roughly chopped
- ¼ bunch/s fresh parsley leaves -or coriander leaves
- ½ pomegranate -seeds (can sub raisins, craisens or fresh grapes), see method below for tips on removing the seeds from the pomegranate very easily
Dressing
- 1 clove/s garlic
- ½ avocado/s -flesh
- 1 tbsp hulled tahini
- ¼ tsp sea salt
- ground black pepper
- ½ lime/s -juice (or lemon)
- 1 tbsp rice malt syrup or honey (optional)
- 60 ml water (¼ cup approx.)
Instructions
- If your cauliflower and broccoli are small, use a half a head. If they are large stick with quarter.
- Place the broccoli, cauliflower, carrot, parsley or coriander in a food processor and pulse until just chopped. Set aside.
- If using a Thermomix, I use the turbo pulse button in short bursts. Please watch the consistency closely as you go (over-processing can result in a detox juice rather than salad)!
- You could also chop/grate by hand, obviously a bit more labour intensive.
- Now make your dressing. Personally, I don't bother to rinse my processor to make the dressing. Mix all of the ingredients (except the water) together until combined (if using a Thermomix 5-10 seconds, speed 4). Now add the water gradually until you get a thick consistency that can be drizzled over the chopped salad.
- Top with pomegranate seeds. The easiest way to remove the seeds is to cut the fruit in half, holding the cut side facing down in your palm. Bang the skin side of the fruit with a large metal spoon, the seeds should just fall out leaving the white pith behind.
- Drizzle over the dressing, toss and serve immediately.