Ranch detox salad
Enjoy the taste of summer vegetables while also detoxifying your body.
Servings: 6
Author: Live at Ranch Oak Cookbook
For Salad
- 1 head broccoli cut into florets, stem reserved
- 1 head cauliflower cored and cut into florets
- 2 medium carrots unpeeled, coarsely grated
- 4 large kale leaves stems removed, finely chopped
- 2 cups finely chopped spinach leaves
- 2 tablespoons sunflower seeds
- 2 tablespoons raw pepitas
- 2 tablespoons cranberries fresh if in season or dried
For Purple Dressing
- 1 cup fresh or frozen blueberries
- Zest and juice of 1 lemon
- 1 tablespoon maca powder
- Sea salt and freshly ground black pepper to taste
For Salad
Peel the broccoli stem and chop, then chop the broccoli and cauliflower florets with a sharp knife or by pulsing in a food processor. Place the chopped broccoli and cauliflower in a large bowl. Add the carrots, kale, and spinach and mix well.
Garnish the salad with the sunflower seeds, pepitas, and cranberries. Serve with purple dressing.
For Purple Dressing
In a blender, combine the blueberries and lemon zest and juice on high speed until liquified.
In a small dry skillet over a high heat, toast the maca, stirring continuously, for about 30 seconds. Add the toasted maca to the blueberries and combine. Season with salt and pepper. use the dressing immediately.