On this, day two of Clean Week, I give you what, in my younger days I referred to as “the supermodel salad”. Now that I’m wiser I know that the goal is not physical perfection so let’s just call it what it is. A cleansing, bowl of cruciferous crunch.
When I started making this salad it was a simple dump of all of the raw vegetables that I had in my refrigerator. I didn’t fiddle with the ingredients much. I was basically after a convenient pile of healthy stuff. Over the years it’s evolved into a more intentional and…shall we say, active meal. Its bones are all crucifers; dino kale, Napa cabbage, broccoli and cauliflower. This means that it’s full of cancer fighting antioxidants and fiber. Healthy fat from avocado and protein from walnuts as well as some dried cranberries (vitamin c) make this incarnation a downright detox machine not to mention, pretty flavorful.
Here’s the thing, if this weren’t Clean Week ‘n all I would add hard boiled egg some crumbled goat cheese, maybe even some bacon. Definitely bacon. But the goal this week is to remove anything that could possibly impede digestion or act as an allergen (although, full disclosure, I’m making a wee exception to that by adding walnuts). The point here is that you can keep this salad alive beyond your detox days because, at its core, this salad is so good for you that aside from dressing it with straight, unrendered lard or adding deep fried twinkies, it’s hard to compromise its integrity.
I’m eating as much of this stuff as I my little thumper desires, this week. May you feel inspired to do the same.
- ½ head napa cabbage, chopped
- ½ head raw cauliflower, trimmed and chopped
- 3 large stalks of broccoli, trimmed and chopped
- 8 large stems of dinosaur kale, chopped
- 4 large carrots, peeled and diced
- 1 red bell pepper, diced
- 1 cup raw walnuts, chopped
- 1 cup dried cranberries
- 1 large avocado
- 3 tbsp freshly squeezed lemon juice
- ½ tsp lemon zest
- 1 tsp dijon mustard
- 4-5 tbsp olive oil
- ½ tsp salt
- pepper to taste
- Mix all chopped vegetables (all ingredients from cabbage through red pepper) in a large bowl and stir thoroughly so that all ingredients are distributed evenly. Set aside
- Prepare vinaigrette by mixing the lemon juice, lemon zest and dijon mustard.
- slowly drizzle in the olive oil and add the salt.
- Dress the salad*
- Add the chopped walnuts, avocado and dried cranberries before serving.