Detox Salad

shaved brussels, kale, broccoli, & cabbage with currants & toasted pumpkin seeds

Serves 4

Ingredients

DRESSING

2 tbsp of whole grain mustard
2 tbsp of dijon mustard
3 tbsp of balsamic vinegar
1 lemon, juiced
3 tablespoons of EVOO
salt & pepper (to taste)

SEEDS

1/3 cup of pepitas (pumpkin seeds)
1 tbsp of EVOO
salt & pepper
1/4 tsp cayenne (optional)

SALAD

1 ½ cups of brussel sprouts, shredded (about 4-5 sprouts)
1 ½ cups of kale (preferably Lacinato), shredded (about 4-5 leaves)
1 cup of purple cabbage, shredded (about 3-4 leaves)
1 cup of broccoli floret tops, shredded (about 4-5 pieces of broccoli)
1/2 cup of currants

Optional add-ins: goji berries, quinoa, cranberries, etc.

Directions

Start with making the toasted pumpkin seeds:
• Preheat the oven to 250ºC
• Place the seeds on a baking sheet lined with baking paper. Toss the pumpkin seeds with the olive oil, salt, pepper, and cayenne (if you’re using) and spread them out evenly across the pan. Place the seeds in the oven and cook for 20 minutes. Remove and allow them to cool.

Meanwhile make the dressing:
• In a bowl, whisk together the mustard, balsamic, and lemon juice. Then, slowly drizzle in the olive oil and whisk until it is emulsified. Give it a taste and season with salt and pepper accordingly. Set aside until your salad is ready.

Lastly, chop and assemble the salad:
• Chop all of your ingredients and place them in a large salad bowl along with the currants.
• Using a mortar and pestle, mash the pumpkin seeds. Toss the pumpkin seeds in with your salad.
• Pour the dressing over the salad and toss really well to combine. Taste and adjust to your liking.

Sometime I add a splash more vinegar, olive oil, or fresh cracked pepper depending on the taste. Eat immediately after adding the dressing.