One of my favourite things to do after visiting Whole Foods is to re-create salad bar foods or specialty products at home for much less money. Or at least, that’s my good intention until I get home and I can’t remember the ingredient list!
Not last night. :)
After we dined – Eric on pizza and me on the hot & cold salad bar – I picked up the ingredients for the Detox Salad and vowed to make it when I got home that night. I was literally bursting with energy after eating this salad and I knew that it would make a really great “feel-good”, make-ahead lunch.
Whole Foods salads typically have short ingredient lists as well as vegan and wheat-free options. They are the perfect inspiration for salads at home when you’re getting bored of the usual lettuce and vegetable routine.
But why call it a detox salad?
World’s Healthiest Foods reports that cruciferous vegetables (such as broccoli, kale, cauliflower, cabbage, watercress, and mustard greens) are said to be detoxifying because they provide support for the immune system, inflammatory system, hormonal system, detoxification system, and antioxidant system (source). These vegetables contain a wide variety of vitamins and minerals as well as phytonutrients. For example, one such group of phytonutrients found in cruciferous vegetables are called glucosinolates. Glucosinolates are thought to have anti-cancer properties in a variety of research studies (source). World’s healthiest Foods also suggest consuming 3 servings of cruciferous vegetables each week for maximum benefit.
I couldn’t remember the last time I had raw broccoli or cauliflower! They are definitely not my favourite vegetables, but they were great in this salad.
When re-creating something at home, keep in mind that ingredients are listed in order of weight. This will help guide you with how much of each you should use.
I started with the primary ingredients- broccoli and cauliflower. I used a head of cauliflower and two heads (which was one ‘bunch’) of broccoli. I actually ended up having a bit more cauliflower than broccoli, but it wasn’t a big deal.
I usually don’t like eating big hunks of raw broccoli and cauliflower, but it was great shredded up. I processed it in the food processor until fine. If you don’t have a processor, feel free to get your chop on!
Up next on the ingredient list: Carrots.
I plucked these babies straight from the garden. I think they are the last ones….sniff, sniff. :\
I processed the carrots just like the broccoli and cauliflower and used about 2.5 cups of shredded carrots. I added it a cup at a time until it looked like enough!
Then came the sunflower seeds, currants, parsley, and raisins. This is when it really starts to come together. The currants and raisins add a really nice sweetness to the salad and I wouldn’t recommend skipping them.
I couldn’t find kelp granules at Whole Foods (and the worker told me they didn’t have any), so I just used Herbamare since it has kelp in it. Kelp is also said to be detoxifying. I did pick up a bag of whole kelp pieces though. I wonder if I could process this into granules?
I added fresh lemon juice, kosher salt, black pepper, and Herbamare all to taste.
I served it with a drizzle of pure maple syrup to balance out the lemon juice. Yum!
Vegan, gluten-free, oil-free, soy-free.
Packing a powerhouse of nutrients, this light & energizing salad will have you bursting with energy. It makes a lot so you can enjoy it all week long for easy, energizing lunches. I wouldn’t recommend skipping the currants and raisins as it adds a much needed sweetness to balance out the vegetables and lemon juice. I loved it drizzled with a touch of maple syrup just before serving. Feel free to use any herbs and spices you wish. I also love it with a sprinkle of cinnamon on top.
Inspired by Whole Foods
Yield: 10 cups (lots for the whole week!!)
- 2 heads broccoli (1 bunch), stems removed
- 1 head cauliflower, stems removed
- 2.5 cups shredded carrots
- 1/2 cup sunflower seeds
- 1 cup currants
- 1/2 cup finely chopped fresh parsley
- 1/2 cup raisins
- 4-6 tbsp fresh lemon juice, to taste
- kosher salt, pepper to taste (1/4-1/2 tsp salt and lots of pepper)
- kelp granules or Herbamare (optional), to taste
- Pure maple syrup, to drizzle on before serving
1. In a food processor (or chop by hand) process the broccoli (no stems) until fine. Add into large bowl.
2. Now process the cauliflower (no stems) until fine and add into bowl. Do the same with the carrots.
3. Stir in the sunflower seeds, currants, raisins, and parsley. Add lemon juice and seasonings to taste.
4. Drizzle with maple syrup to taste.
Note: I saved the stems for a stir-fry later on in the week.
Enjoyed with Sencha green tea. :)
Thank you all so much for your comments in my health issues post. I’m still working my way through them and wanted you to know how much I appreciate your support, stories, and experiences. I had my ultrasounds yesterday and I should know my results by Thursday. Today, I meet with the naturopath! Can’t wait to hear what he says.
I just made this for lunch today and it was DELICOUS! I am so upset though because I forgot the Herbamare!!!! It took me such a long time to find it at Greenlife. I also added cabbage since we have plenty of it from our CSA box. I scarfed down quite a large bowl. Thank you so much!
Awesome recipe. I’m planning to start a detox plan this week so the recipe came at the perfect time. Thank you for the health reminders and a fabulous recipe.
Loved the detox salad!! Instead of lemon I used the juice from canned
pineapple and added pineapple pieces. Maybe crushed pineapple
would be good. Love your site!
Just made this for the first time and absolutely loved it. I sauteed the vegetables to give it a little more flavor and it came out great. I also couldn’t find currants so I used dried cranberries instead. A lot of work, but worth it.
Thanks so much for this recipe Angela, I have made it over and over again since discovering it on your blog.
I have made a few tweaks and posted an adapted version of it on my site.
I’m happy to hear that! I will check out your version :)
I made last week and it was delicious and my husband loved it too! Great way to get a lot more then at the WF’s bar!
Just pinned your Detox Salad!
Eager to try this one. Love your blog!
very good idea, I saw that salad last time in wholefoods thanks for the information.
This is a mainstay meal for us. I toss in a cup of sprouted quinoa for protein and replace the raisins with dried cranberries. Chopped celery and beets are a good add in too.
I’ve had a long time love affair with the WF detox salad. I don’t have one in the area and so this morning, craving it big time, I came across your recipe. Made it this afternoon – spot on! Thanks!!
thanks for the inspiration! I added food processored beets, apples and kale to the list and it was FAN-tastic. A new staple.
How long will this salad keep in the fridge?
It should keep for 5 days :)
I love, love, love this salad! I can’t stop eating it! Thank you for this recipe!
Do I have to steam or boil the broccoli and califlower before i chop them?? Or is it raw??
it’s raw :)
Just made this with my 6 year old! AMAZING! love it! definitely going to be a staple in our house! :D
I added just a splash of balsamic vinegar, 1 cup of dried cranberries, and a drizzle of fresh honey from the back yard. It was AMAZING!
I just made this, and WOW!! It’s so delicious! I cannot wait to eat it every day this week!
This is perfect! I get this salad all the time at WF and to make it at home is awesome! I found kelp powder at a local store called Central Market and it is great in the salad. Thanks for the recipe, you never fail me!
Hey Amy, I’m so happy you emjoyed it!
i just made it and i am pretty sure this is only gonna make 3 meals for me! i am gonna gobble this up sooo fast! it’s absolutely amazing! i added a shredded apple since i didn’t have any currants, and i must say, it’s quite fantastic! :)
I love it! I am doing the exact same thing these days: Documenting ingredients and DIYing. Thank you. :)
My 16 month old son LOVES this salad (me too) but it is pricey at WF. Thanks for posting the recipe. I happened to be at the store today when an employee was setting it out. She told me the dressing they make is made from raisins, Leon, and water. I can’t wait to try your version!
Just wanted to let you know I make this salad ALL THE TIME. I have added to and changed it from time to time, adding roasted beets, and/or chopped kale, whatever I feel like adding. My favorites are adding beets and figs. I find that without the seaweed granules the taste is much different and I love the seaweed added (I was surprised) I had to use “Dulse Granules” as I could not find plain seaweed granules. Also have resorted to flakes too. the seaweed makes it that much better.
Thanks for providing this recipe!
Is there any chance I could make this with frozen broccoli? Thanks!
Love it! The second time I made it I didnt have any raisins or currants so I tossed a couple small mutsu apples into the food processor too, so yummy!
I love this with a few crumbs of blue cheese and roasted garlic. I put less lemon, and no maple syrup.
This was a lovely lunch to have after a very unhealthy dinner the night before. And it was pretty filling! A friend of mine referenced a recipe from your website a while ago and I’ve been hooked ever since! Almost any time I have down time now I’m either scouring your website for a new recipe to try or in the kitchen making one! My husband and I thank you! :)
That looks so good. I’ll bet you felt like leaping tall buildings in a single bound after eating this.
Could you grant permission for me to use this recipe and photo on our website and in an email, in exchange for links back to your blog? Please email me, if so!
One upon a time, I thought I had IBS and surprise, it turned out to be celiac disease. :P
I’m behind the times, but came across your website today while looking for inspiring recipes. Thanks much for this. I’ve got several additional recipes of yours on the roster, including blueberry-coconut steel cut oatmeal and california chicken, veggie, avocado and rice bowls. Can’t wait to try the others!
Omg that’s all I can say. I’m eating as I write and this salad is awesome!!! Love it!!!! Prepped last night and I was so afraid I wouldn’t like it. Actually, I don’t… I love it!!!! Thanks, paying it forward and sharing, thanks again!!!
Tried this today. Love it :)
Just finished making this and am having myself a bowl as I type this.
This is a good, healthy, and interesting start to a salad. Make sure you use a big bowl, and have a few spares on hand for prep work (1 for cut veggies/1 for processed veggies).
I made some changes.
It needs protein, and 1/2 sunflower seeds doesn’t cut it. Added some tomato-basil chicken sausage I fried in ghee. You could do tofu or tempeh if you want to keep it all vegan.
Salad without some good oil? Boring and tasteless!! Olive oil added. Could do avocado oil instead.
With a cup and a half of dried fruit, this does not need extra sugar. Omitted maple syrup.
This is a big salad. Takes up my largest mixing bowl. 1/2 t salt REALLY doesn’t cut it. You’ll end up adding salt to your individual bowls. Which is fine if that’s the way you play but I’d rather just get it the way I want it from the start. I just kept adding salt til I liked it.
Otherwise, this is a good salad and I’ll be making it again!
Do you think I could make this with brussel sprouts instead of broccoli?
I’m a little late to the party, but I just made this, and man is it just what I needed! Thanks for the delicious recipe, Angela.
I love this salad and make it often (no Wholefoods in Aus!), but I always make too much.
Do you think it could be frozen?
So glad you posted this. I had it while at WF and took a picture of the ingredients too!
Gotta copycat Whole Foods!! Their food is the best!
This salad is Delicious, try topping it with, Turkey/Chicken Breast or Tofu for added protein and to bulk it up more try adding a handful of spinach as the bed of the salad. this is indeed a detox salad but can be a protein packed gym loving meal if needed.
Thanks so much for sharing the recipe..Whole Foods has really jacked their prices up on the salad bar. I bought 1/2Cup of just the detox salad the other day and paid almost 3.00 for it!!
This mix is great! I snack on it all day! Does anyone know how many calories?
Tanks! Great recipes… Im testing right now and i will come back here to say what i think about. See you!
Thank you for your recipe! This looks delicious and can’t wait to try it. I was just wondering what brand and where you buy your raisins and currants? Do you get specific raisins (ie yellow raisins) or a mix? Thanks in advance!
Made this today. It is so good. I am not crazy about raisins so I substituted pomegranate and dried cranberries. Absolutely delicious!!
detox and is even being otimo salad or juice, and helps cleanse our body parabens by Article
I made this yesterday for lunch and am excited to have it for the remainder of the week! I added blue cheese crumbles and chickpeas to make it a little more filling for my mid-day meal. I might also add some veganaise to it so it’s broccoli-salad esque :)
I want to make this recipe for a family gathering, but my brother is allergic to raw carrots. I was wondering if red cabbage could be a good replacement.
Hi, I need permission to post this recipe in my site http://www.portalja.com.br?
I have whole carrots, a mini Cuisinart (no special attachments), a Vitamix, and your standard block grater that I use to shred cheese and the like. How would you recommend I shred the carrots for this salad?
Oh my, that is one of the best cruciferous vegetable salads EVER!! Will become one of my firm favourites throughout the year. Thanks for re-creating it Angela, the whole family loved it (I’m the only plant based eater in a family of 4).
Salad is key to helping balance healthy eating in order to contribute to overall health. Consuming fresh and organic fruits and vegetables are essential for a balanced life.