Make Ahead

Whole Foods Detox Salad

May 22, 2013
2 Ratings
  • Makes 8 cups
Author Notes

This is a recreation of my favorite Whole Foods salad. The detox salad. Bursting with colour and flavor, it is one nutritious powerhouse. The recipe makes a lot so you can enjoy packing fast and easy lunches throughout the week. It's a great salad that can be customized to fit your own tastes. —Jennifer Trennum

What You'll Need
  • 2 heads broccoli
  • 2 1/2 cups of roughly cut cauliflower florets
  • 3 large carrots, roughly chopped
  • 3/4 cup chopped parsley
  • 1/2 cup sunflower seeds
  • 1/4 cup raw pumpkin seeds
  • 1/2 cup raisins
  • 1 cup dired currants
  • 1/4 cup freshly squeezed lemon juice
  • 1/8-1/4 teaspoons sea salt
  • 1/2 teaspoon black pepper
  1. Place the broccoli florets into a food processor and pulse until chopped very fine. Empty out into a large bowl.
  2. Do the same with the cauliflower florets. Depending on the size of your food processor you may have to work in batches.
  3. Next add the carrots and pulse until finely chopped and add to the bowl along with the broccoli and cauliflower. Give it a good stir to mix everything together.
  4. Stir in the parsley, sunflower seeds, pumpkin seeds, raisins and currants. Add the lemon juice, salt and pepper.
  5. To store: keep refrigerated in a tightly sealed container. I like to keep it in a big sealed glass container because I find that the glass keeps the salad fresher than plastic.
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See what other Food52ers are saying.

  • Mailyn
  • robin lewis
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  • Marianne Pegorraro Durocher
    Marianne Pegorraro Durocher
  • healthierkitchen
  • Jennifer Trennum
    Jennifer Trennum

12 Reviews

J August 6, 2021
I love this stuff but add a splash of maple syrup to the lemon juice
stu R. April 26, 2016
thank you so much!
stu R. April 25, 2016
How far in advance can you make this salad? I'm having a party Saturday night. could I make it Thursday and would it still be good?
Thanks for your help!
Jennifer T. April 26, 2016
You can make 2-3 days in advance. Just be sure to cover it and keep it stored in the fridge :) Enjoy!
Mailyn October 18, 2015
I use a lemon vinaigrette instead of the juice of a lemon. 1/4 cup olive oil, 1/2 cup rice vinegar, 1 tablespoon minced garlic, one lemon, juiced and 1 tablespoon raw honey.
Kevin October 1, 2014
Thanks for posting this - now I have the rough quantity of each ingredient. Before all I had was the list from a snapshot I took of the ingredient list at WF. The ingredient list I saw at WF had kelp granules and no pumpkin seed, but the rest was the same.
robin L. September 14, 2014
Detoxing is new to me, so humor me here: how are raising and currants good for detoxing? Thx.
Kristina M. March 21, 2016
I don't know if this is a "detox" salad persay, but this is what Wholefoods calls in in their deli area. :-)
Marianne P. March 3, 2014
Looks amazing! I hate raisins though, do you think I could replace the raisins and currants for chopped black olives or black beans?
Jennifer T. March 4, 2014
Absolutley you can! If you are going to substitute chopped olives, just be sure to be careful adding the salt; you may not need as much of it as the olives tend to be salty. Taste as you go. Let me know how it turns out! I'd love to hear!
healthierkitchen June 27, 2013
I often enjoy that salad at WF! I like it over quinoa and then add a small drizzle of olive oil. Great to have a framework to make it!
Jennifer T. March 4, 2014
Great to hear! I'm going to have some over quinoa the next time I make it. It never occurred to me to try that before. Thanks!