Detox Diet Salad with Almond Butter Dressing
Author: Angie | FiestaFriday.net
Recipe type: Salad
Cuisine: American
Yield: 4 servings
- 2 cups cauliflower florets, broken into small pieces
- 2 cups broccoli florets, broken into small pieces
- 2 cups kale leaves, torn into pieces
- 1 large carrot
- 1 cucumber
- 1 small red onion
- 1 small sweet pepper
- 5 small red radishes
- 2 Roma tomatoes, seeded and diced or several grape tomatoes
- Whole roasted almond, chopped (optional)
- Cooked chicken, chopped (optional)
- ⅓ cup almond butter
- 3 tablespoons water
- 2 tablespoons apple cider vinegar
- 1 tablespoon honey
- 1 tablespoon soy sauce
- 1 clove garlic, grated or finely minced
- 1 teaspoon fresh grated ginger
- Salt & pepper to taste
- Finely chop cauliflower, broccoli, and kale leaves, either by hand or in a food processor. Set aside. This is the base of your salad.
- Finely chop or shred carrot, cucumber, onion, sweet pepper, and radishes (You can use any vegetables of your choice). Add to the salad base.
- Tomatoes are best chopped separately since they tend to release too much liquid. If using Roma or slicing tomatoes, remove seeds first.
- Mix all dressing ingredients in a bowl and whisk until smooth.
- Gently toss vegetables with the dressing. Top with optional almond and chicken
Recipe by Fiesta Friday at https://fiestafriday.net/2016/04/04/chopped-salad-almond-butter-dressing/
3.5.3208