Gone are the days of horrible detox recipes. This recipe will tantalize any tastebud!

This recipe yields about 10 cups of salad, which can be stored in an airtight container in the fridge for about 1 week. This salad is vegan, gluten-free, soy-free and oil-free.

Ingredients:

• 2 heads Broccoli, stems removed
• 1 head Cauliflower, stems removed
• 2.5 cups Carrots, grated
• 1/2 cup Sunflower seeds
• 1 cup Currants
• 1/2 cup Parsley, chopped finely
• 1/2 cup Raisins
• 4-6 tbsp Lemon juice, preferably fresh
• Salt, to taste
• Pepper, to taste
• Maple syrup, preferably 100% pure

Method:

1. In a blender, add the broccoli and cauliflower and blend until fine.
2. Place this mixture into a large mixing bowl.
3. Now add the sunflower seeds, raisins, currants and parsley. Mix well.
4. Add your lemon juice, salt and pepper to the mixing bowl and stir well.
5. You can drizzle a small amount of maple syrup onto your salad. Do not add the maple syrup to salad you wish to store, as it may become sticky and effect the taste. Always add your maple syrup just before serving.
6. Serve and enjoy!

Source: oh she glows .com