Winter Detox Salad

FACT:  we tend to overeat on holidays.

Not entirely sure if it’s because of family and friends nearby (Uncle Forest always seems to keep my tequila shot glass overflowing), the vast array of delicious homemade baked goods (more pie, anyone?), or the plethora of spiked egg nog (..self-explanatory….), but I, for one, have NO regrets.

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It’s important to enjoy the holidays; I mean that’s what they’re designed for. But when the last cookie crumb has been polished off and you can’t bear to even look at another spoonful of gravy, it’s time to snap back into reality (that pesky little aspect of life that perpetually puts on a damper on my Sunday evenings).

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I’ve got just the ticket.

My winter detox salad has all da’ fixins’ to get you back into the healthy eating groove.

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It’s got simple, nutritious ingredients like shredded brussels sprouts and crunchy apples that will boost your immune system and give your metabolism a chance to get back on track.

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I love how it’s dressed so simply with just a squeeze of fresh lemon, a drizzle of olive oil, and a couple shakes of salt and pepper.  And it’s kind of too pretty to eat. But that has never stopped me before. Dig in, yo.

Winter Detox Salad

Makes enough to serve a crowd

  • 4 cups shredded raw brussels sprouts
  • 1 small pink apple
  • 1 small red onion
  • 1 small jicama
  • 1/2 cup raisins
  • 1/2 cup raw walnuts, coarsely chopped
  • 1 lemon
  • extra virgin olive oil (for drizzling)
  • salt & peppa’
  1. Begin by shredding the brussels sprouts, you can do this so much easier if you have a Mandolin (not the folk instrument…) but if you lack this nifty kitchen tool, as I do, simply cut into shreds with a sharp knife.  Place in a large bowl.
  2. Chop the jicama and apple into small matchsticks and add to bowl.
  3. Thinly slice the red onion into small rounds and place in the same bowl as above.
  4. Toss in the raisins, walnuts, and squeeze the lemon juice over all the veggies. Mix up the bowl, let sit at room temp for 10 minutes before serving.
  5. Drizzle olive oil over the top and shake in a little salt n’ pepper. Grab fork. Yums.

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