Fall Salad: Detox & Dudley Dursley

“The fridge had been emptied of all Dudley’s favorite things — fizzy drinks and cakes, chocolate bars and burgers — and filled instead with fruit and vegetables and the sorts of things that Uncle Vernon called “rabbit food.”

-J.K. Rowling, Harry Potter and the Goblet of Fire

See that kid in the corner? Yeah, that’s me: dressed in PJs and terrified of salad. Harry doesn’t seem to mind kale all that much (I mean, look at it – it’s glowing), but I want my fizzy drinks and chocolate bars. 

It’s hard to believe that after all these years I’ve finally found something I have in common with Dudley Dursley, but I will say that if you’re going to eat rabbit food, this is the way to do it. Something about chopping kale, broccoli, and cauliflower together makes for a fluffy, crunchy, delicious bite. This is definitely my favorite way to eat raw vegetables. It’s colorful and packed with so many healthy ingredients that will make your reluctant, candy-filled belly feel good. Plus, you can’t go wrong with cranberries, pumpkin seeds, and apple cider vinaigrette. This recipe makes enough to pack your lunch with nutrients for a week (and at the end of the week, I hope you’ll reward yourself with chocolate. You know, for warding off dementors.)

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Fall Detox Salad

1 large head cauliflower
3 small heads broccoli
1 bunch kale (or 1 16 oz package)
1 small bunch parsley (about 3/4 cup)
3 cups of carrots
1/2 cup dried cranberries
1/2 cup toasted pumpkin seeds

For the vinaigrette:

1/2 cup honey
1/4 cup apple cider vinegar
Juice of 1 lemon
3/4 cup extra-virgin olive oil (you can sub water for half of the oil, if desired)
Sea salt and ground pepper, to taste

Instructions

1. In small batches, process the cauliflower, broccoli, kale, and carrots in a food processor until very fine. The broccoli and cauliflower should be fluffy and coarse. 
2. Mix together until well blended, then add parsley, cranberries, and pumpkin seeds. 
3. Make the vinaigrette: Whisk together the honey, apple cider vinegar, and lemon juice. Slowly whisk in the olive oil until it becomes an emulsion. Toss in with the portion of salad you plan on eating immediately, and enjoy! Salad should be refrigerated into an airtight container (I recommend separating into portions for the week!) 

Vinaigrette recipe source is here

mm veggies

 

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