Purple Beet ‘n Greens Detox Salad

Prep Time : 30m Servings: 6

  • 3 large beets, peeled, shredded {approx 2-3 cups}
  • ½ head green cabbage, shredded {approx 2 cups}
  • 1 bunch kale, de-stemmed and shredded {approx 2 cups}
  • ½ cup fresh cilantro, coarsely chopped


  • 1/3 cup sunflower seed butter (sunbutter)
  • 2 lemons, juiced
  • 1 tablespoon fresh ginger, grated
  • 4 tablespoons raw unfiltered apple cider vinegar


  • Zest of 1 lemon
  • Halved almonds


  1. Combine all the salad ingredients in a large mixing bowl.
  2. Sunbutter:  Place ½ cup sunflower seeds in a food processor for 5 minutes, or until “buttered.”
  3. Combine all dressing ingredients in a food processor or blender and blend for 1-2 minutes, or until smooth and creamy.
  4. Plate:  Toss the salad ingredients with the dressing. Plate and top off with a generous sprinkling of the fresh lemon zest.

Recipe by Jackie DeKnock, Owner of Gourmet Safari  

%d bloggers like this: