Raw Brassica Salad
This is a lovely salad that is bursting with digestive enzymes, antioxidants, vitamins and minerals!
Especially good for immune and liver health.
The flavours deepen overnight, so make it the day before for a special meal. This recipe makes enough for about 6 servings.
I served this with some left over roast chicken. Add chickpeas or puy lentils for a veggie/vegan option. Salmon or boiled eggs would also work well.
125g tenderstem broccoli, ends trimmed
175g cauliflower, broken into florets
4 spring onions
3tbsp sunflower seeds
3tbsp pumpkin seeds
3tbsp walnuts, roughly chopped
6 tbsp salad dressing (see below)
Place the broccoli, cauliflower, radish and spring onions into a processor and pulse until everything is roughly chopped. Transfer to a large bowl.
Add the seeds and walnuts and mix thoroughly.
Add the salad dressing and again mix well, adding salt and pepper to taste.
Use immediately, or place in an airtight container and refrigerate for up to 3 days.
Use this recipe for the salad dressing that I used in this recipe.
Alternatively, add 4 tbsp olive oil and 2 tbsp balsamic vinegar.