Chop-Chop Detox Salad is perfect for your 2015 Spring Cleanse

Looking for new recipes to try during a Spring cleanse? Try this Chop-Chop Detox Salad full of liver and kidney supporting veggies. Also, if you're interested in medical supervision and guidance during a cleanse, check my Whole Health 30 Day DETOX and Whole Health 14 Day CLEANSE Programs.

Chop Chop Detox Salad

½ head cauliflower

½  half head purple cabbage

4 carrots, peeled

one bunch regular or flat leaf parsley

½ cup sunflower or pumpkin seeds

zest of one lemon

juice of one lemon

sea salt and black pepper

optional toppings: avocado, roasted beets, citrus flavored olive oil, flax oil, tahini dressing

In a food processor, shred the peeled carrots then place the carrots in a large bowl. Chop the cauliflower and purple cabbage in the food processor until they are in small pieces and add the cauliflower and cabbage to the carrots. Because I am already using the food processor I then use it to chop the parsley. Combine the carrots cauliflower cabbage parsley seeds lemon zest and juice. Add sea salt and black pepper to taste.

You can then eat this detox salad topped with avocado, roasted beets, nut oils or another dressing. Alternatively, you can top a bed of salad greens or baby spinach with the Chop-Chop Detox Salad.