Friday, August 9, 2013

Apple Currant Confetti Salad

Confetti salad or micro salad, they both refer to a salad that has been pulsed in a food processor into tiny pieces. I love these sorts of salads for many reasons. One, a salad like this makes it super easy to eat a ton of veggies in one sitting that I wouldn't normally eat, such as raw broccoli, cabbage or cauliflower. Second, these salads are much easier on digestion since everything is chopped so small. Third, they are quicker to eat which is great when I'm in a hurry at work and have to eat fast. I also love that I don't need any salad dressing with this salad, and I can make a ton over the weekend to eat all week long. This will stay really well in the fridge for several days.

You can eat this as is, or for added nutrition use it as a topping for salad greens, and even add some garbanzo beans for a complete meal. Inspired by Oh She Glows and Dr. Furhman.

Apple Currant Confetti Salad


2 heads of broccoli, stems removed
1 small to medium head cauliflower, stems removed
3 large carrots, cut into smaller 1 inch chunks
1/2 cup coarsely chopped parsely
1 apple, cored and cut into 4-5 pieces
1/2 cup raw sunflower seeds
3/4 cup currants
2 medium lemons, juiced or 4-6 tablespoons fresh lemon juice
1/4 teaspoon salt
freshly ground pepper


In a food processor, chop the broccoli with the S blade until fine, like pieces of confetti. Add to a large bowl.

Process the cauliflower until fine, then the carrots and add both to the large bowl with the broccoli.

Put the apple pieces and the coarsely chopped parsley in the food processor and pulse until they are both in very small pieces. Add this to the bowl.

Stir in the sunflower seeds, currants and lemon juice. Add salt and pepper to taste. Enjoy immediately or store in the fridge for later. You could also put some in individual containers to take to work all week long. 

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