10 Jan Purple Beet ‘n Greens Detox Salad

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:

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