Sometimes we come upon a recipe that is soooo good, it requires NO altering. That doesn’t happen often, but when it does, we celebrate the perfection of the recipe by sharing it with others.
Although we can’t take credit for this recipe, we can certainly share in its delight by posting it for our followers to try for themselves.
Oh She Glows is a plant-based food blog that I frequent for recipe inspiration often. She has consistently great recipes that are not just delicious but nutritious as well. Go check out her blog for this Fall Detox Salad and many others.
The following recipe is: Vegan, Gluten Free, Soy Free, & Oil Free.
Chopped Detox Salad
**We added a few extra raisins to our bowl of yum!
18 brussels sprouts
2 lg carrots
1 honeycrisp apple, diced (or any other sweet variety)
1 lg celery stalk, diced
1/2 cup sunflower seeds
2/3 cup raisins, chopped
4 Tbsp fresh lemon juice
1/4 tsp sea salt
1 tsp fresh thyme leaves
Pure maple syrup, to taste
Chop the brussels sprouts and carrots using a food processor to your desired “Chopped” size. If you don’t have a food processor, you can use a cheese grater and grate them by hand. Transfer to a mixing bowl.
Stir in the diced apple, celery, sunflower seeds, raisins, lemon juice, salt (and pepper if you like), thyme and a glug of maple syrup. Stir to combine.
Check the flavor and if the lemon juice is too strong add a bit more maple syrup to take the edge off.
**We loved the salad as is, but we also enjoyed it as a dip using tortilla chips. The saltiness (apparently that is not a word) of the chip worked really well with the sweetness of the salad.
Be sure to check out Oh She Glows and enjoy!