
10 Jan Purple Beet ‘n Greens Detox Salad
Posted at 21:55h
in Recipe

Prep Time : 30m Servings: 6
Ingredients:
- 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
Dressing:
- 1/3 cup sunflower seed butter (sunbutter)
- 2 lemons, juiced
- 1 tablespoon fresh ginger, grated
- 4 tablespoons raw unfiltered apple cider vinegar
Garnish:
- Zest of 1 lemon
- Halved almonds
Directions:
- Combine all the salad ingredients in a large mixing bowl.
- Sunbutter: Place ½ cup sunflower seeds in a food processor for 5 minutes, or until “buttered.”
- Combine all dressing ingredients in a food processor or blender and blend for 1-2 minutes, or until smooth and creamy.
- 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