Its a new year and a clean slate! A great time to start fresh and get back on track after the holidays. My cousin who is a the most incredible Chef in San Fransisco, made this over the holidays and I couldn’t stop thinking, about it so I recreated a detox friendly version.

This amazing detox salad is a must make, I promise you will be craving left overs for breakfast the next morning.

Cauliflower Kale Salad

Ingredients:

• 1 head of cauliflower
• bunch of curly leaf kale or a bag of pre-chopped kale
• 1 apple
• shelled pistachios
• feta cheese
• lemon
• avocado oil (can substitute for olive oil)
• extra virgin olive oil
• red wine vinegar
• 1 shallot
• whole grain mustard
• honey

Roasted Cauliflower (you can pre-make and store in fridge until ready to use)

• Preheat oven to 400 degrees
• Chop 1 head of cauliflower into bite sized pieces and place on a baking sheet
• Toss lightly with avocado oil and the juice of 1 lemon (optional)
• Sprinkle with sea salt
• Bake for 25 mins (tossing half way through) or until golden brown

Dressing (you can pre-make and store in fridge until ready to use)

• 1 shallot diced
• 1/4 cup of Extra Virgin Olive Oil
• 1/8 cup of red wine vinegar
• 1 tsp of whole grain mustard
• 1 tsp of honey (or to taste)
• Mix together

Kale Salad

• Chop kale into bit size pieces (remove thick stems), or use half of a large bag of pre-chopped kale
• Add kale and dressing to bowl and massage the kale salad with your hands. The kale will begin to wilt, similar to cooked spinach. This step is the secret for an amazing salad, as it makes the kale easier to digest.

Final ingredients added to Kale Salad 

• Add 1/4+ cup of pistachios
• Add one apple thinly sliced and cut into bite sized pieces
• Add a sprinkle of feta cheese (remove to keep salad detox friendly)
• Add in roasted cauliflower
• Mix together

Left overs with the dressing on can be stored in the fridge and enjoyed the next day. Enjoy!!