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Whole Foods Detox Salad

Whenever I take a trip to Whole Paycheck, I mean Whole Foods, which doesn't happen as often as I might like, lunch is almost always planned at the hot and cold salad bar. There's just so much to choose from and you want it all! Every kind of veggie and greens you can think of, hot soup, I still have yet to try out the stir-fry station, and the bakery goodies are so tempting. But one of my favourite things to get is the Detox Salad. I've really wanted to re-create this one for a while now. I love how they list the ingredients on the label. The ingredient list is quite simple. There's broccoli, cauliflower, carrot, sunflower seeds, currants, parsley, lemon juice, raisins, kelp granules, salt, and pepper.

No wonder it's called a detox salad. Talk about your raw cruciferous vegetables! The broccoli, cauliflower, and carrots are the main body ingredients to the salad. They contain tons of vital nutrients that will help your body's natural detoxification system along the way and give it a little boost.

I love having this salad for lunch because it's one of those fast make ahead lunches that will have you set for the whole week. 

It's super healthy and tastes great!

Once you start to add the sunflower seeds and dried fruits the salad really starts to come together. The sunflower seeds add some extra satisfying crunch and the currents and raisins give it some much needed natural sweetness to contrast the raw veggies.

The parsley and lemon juice add a nice fresh taste, but little did you know they also play a part in the detoxifying process. I didn't bother to add the kelp granules, but I did add pumpkin seeds.  

Of course you could most definitely add whatever fresh herbs you prefer. I imagine mint and diced pinapple would be quite good in this together.  

Detox Salad gluten-free, vegan, vegetarian (makes 8-10 cups)

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  • 2 heads of broccoli (stalks removed, and cut into florets)
  • 2 1/2 cups of roughly cut cauliflower florets
  • 3 large carrots, roughly chopped
  • 3/4 cup chopped parsley
  • 1/2 cup sunflower seeds
  • 1/4 cup raw pumpkin seeds
  • 1/2 cup raisins
  • 1 cup dried currants
  • 1/4 cup freshly squeezed lemon juice
  • 1/8-1/4 tsp sea salt
  • 1/2 tsp pepper


  1. Place the broccoli florets into a food processor and pulse until chopped very fine. Empty out into a large bowl.
  2. Do the same with the cauliflower florets. Depending on the size of your food processor you may have to work in batches. 
  3. Next add the carrots and pulse until finely chopped and add to the bowl along with the broccoli and cauliflower. Give it a good stir to mix everything together.
  4. Stir in the parsley, sunflower seeds, pumpkin seeds, raisins and currants. Add the lemon juice, salt and pepper.

To store: keep refrigerated in a tightly sealed container. I like to keep it in a big sealed glass container because I find that the glass keeps the salad fresher than plastic. 

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Reader Comments (7)

This looks delicious! It must have cost a billion dollars to make;) why is Whole Foods so expensive?!
May 1, 2013 | Unregistered CommenterJune g.
Looks so colorful and awesome.. Very elegant shots :)
May 1, 2013 | Unregistered CommenterHari Chandana
@June g. - Ha ha, I know right. They're so expensive, but oh so good. It's like a trap. A very delicious trap.

@Hari - Thank you! You're so kind :)
May 1, 2013 | Registered CommenterJennifer
I'm always looking for delicious healthy dishes to make. Thank you for sharing! I will be making this one!
May 5, 2013 | Unregistered CommenterSandy
@Sandy - You're welcome!
May 11, 2013 | Registered CommenterJennifer
Thanks for posting this!!! I love to be able to make healthy dishes without spending a fortune like I do every time I'm in that store....loved the addition of pumpkin seeds. It really added a nice nutty flavor to the dish. I added just a touch of cinnamon and ground cardamom which too the flavor to a whole new level. I think it's actually better than the whole foods version. Thanks again!
February 4, 2016 | Unregistered CommenterChristie p
@Christie p - Thanks!!! I'm so glad to hear you liked it! I'll have to give the cinnamon and cardamom a try.
February 5, 2016 | Registered CommenterJennifer

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