It’s officially summer again and at Pure Foods Nutrition things are quite busy: so much plant deliciousness to cook up and photograph!
Today, I am sharing one of my favorite salad creations, which is nothing short of incredible. It is a pure beauty with all its bright colors and freshness. It is also a nutritious meal you can munch on as you launch in your backyard on a hot summer day. It tastes so good!
Without further ado, I present to you my summer detox salad! As always, I like to keep things simple by sticking to only a few plant-based ingredients which I normally pick up at the local farmers’ market.
If you are more adventurous, you can grow the veggies yourself but you won’t have them in time to make this salad today, and I know you can’t wait to try it!
Purple cabbage has been on my shopping list quiet a bit lately. It is packed with powerful anti-inflammatory and anti-cancer compounds called polyphenols. It is also rich in alkalizing minerals: potassium, calcium and manganese, as well as antioxidant vitamins: C and A, and beta-carotene.
The ginger juice I use in this recipe is very easy to make and it’s also packed with nutrition. Ginger is one of the most potent medicinal foods and a staple in my kitchen.
Ok, no more talking, lets get chopping! You will be done in no time. Enjoy this beautiful treat and don’t forget to share!
- ½ head purple cabbage (thinly shredded)
- 1 large carrot (chopped up or shredded)
- a handful of fresh parsley leaves
- 1 tbsp hemp seeds
- 1 tsp juice of ginger*
- 1 Tbsp lemon juice
- sea salt
- Toss all vegetables in a bowl and mix well
- Add EVOO, lemon and ginger juice, hemp seeds and sea salt
- Serve fresh or store in the fridge (the veggies might get mushy if they sit around for too long)