Fall Detox Salad

By Pattywak

This crunchy, nutritious, vibrant salad is what I like to call a bowlful of balance during a chocolate-filled October. Honey crisp apples, brussels sprouts, carrots, and celery combine to perfection in this yummy Fall Detox Salad. Enjoy!

Ingredients

• Brussels sprouts (about 18), washed and stems removed
• 2 large carrots, peeled
• 1 apple, diced (I used Honey crisp)
• 1 large celery stalk, diced
• 1/2 cup sunflower seeds
• 5 tablespoons raisins
• 3 tablespoons fresh lemon juice, or to taste
• 1/4 teaspoon fine grain sea salt or Herbamare, or to taste
• 1 teaspoon fresh Thyme leaves (optional), or other herbs of choice
• Pure maple syrup, to taste

Preparation

Step 1

Add the grate/shred blade to food processor. Turn machine on and drop in the brussels sprouts to shred. Now drop in the carrots to shred. Alternatively, you can finely chop brussels and shred carrots with a hand-held grater. Transfer to a large mixing bowl.

Stir in the diced apple, celery, sunflower seeds, and raisins into the carrot and brussels sprout mixture.

Add lemon juice, salt, pepper, and optional fresh thyme to taste. Add a small amount of maple syrup (about 1/2-1 1/2 teaspoons) to take the edge off the lemon juice. Sprinkle with cinnamon if desired. Serve & enjoy!