Whole Foods Detox Salad

• 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.

broccoli, cauliflower, carrots, parsley, sunflower seeds, pumpkin seeds, raisins, currants, freshly squeezed lemon juice, salt, black pepper

Taken from food52.com/recipes/22223-whole-foods-detox-salad (may not work)