Each and every one of these ingredients is whole and plays a role in detoxifying your system, from antimicrobial properties to antioxidants, good-for-you foods are here.
Whether or not you’re ready to go gung-ho on a detox diet, or just want a recipe that is clean and good for you, this salad hits the spot. For all you “non-fat-only” fans, you’ll see 1/2 cup of EVOO…don’t worry! Your body wants nothing more than healthy food, including good fats, like extra virgin olive oil. Regardless of whether you’re a lower fat person, or someone who fares better on higher fat percentages, this is a great accompaniment.
Did you know: Extra virgin olive oil is a product of the first pressing of olive oil, yielding the greatest percentage of cancer-fighting polyphenols.
Broccoli Jicama Detox Salad
4 c. Broccoli, chopped* (see notes)
3 1/2 c. Jicamam, chopped** (pronounced: hi-ca-ma, see notes)
3 c. Red Cabbage, chopped
1 c. Vidalia Onion, chopped
3 Cloves Garlic*, raw, pressed or minced (see notes)
1 c. Orange Juice, (juice of two oranges, freshly squeezed)
3/4 c. Balsamic Vinegar
1/2 c. Extra Virgin Olive Oil
1 tbsp. Honey
Dash of Sea Salt
*To get small bits of broccoli without creating a big mess, chop the crown of broccoli into florets, then chop downward diagonally on the bigger florets to get smaller pieces.)
**I love jicama, but it isn’t the easiest to chop up, so have patience. It’s healthy, crisp, watery and has a sweet taste, which is a perfect taste for this salad. If you’ve never had it, it’s worth a try. To peel, I like to simply cut the skin off with a knife. Personally, I think it’s a lot faster than using a vegetable peeler. After the skin is off, chopping it into bite-size pieces is easy.
***While garlic possesses incredible amounts of nutrition, if you’re not a “garlic person,” reduce the cloves to two. It won’t overwhelm the dish, but you will taste it!