DETOX SALAD

From:  http://www.eatyourselfskinny.com/my-favorite-detox-salad/

My Favorite Detox Salad!
Serves: 6 Servings

INGREDIENTS
2 cups kale
2 cups broccoli florets
2 cups brussel sprouts, roughly chopped
2 cups red cabbage, roughly chopped
1 cup carrots, roughly chopped
½ cup fresh parsley
½ cup almonds
1 to 2 Tbsp sunflower seeds

For the dressing:
3 Tbsp olive oil
½ cup lemon juice (or juice of two lemons)
1 Tbsp fresh ginger, peeled and grated
3 tsp. Dijon mustard
2 tsp. honey (or maple syrup)
¼ tsp. sea salt

INSTRUCTIONS
Using a food processor, process all the veggies up to the parsley until finely chopped and mix together in a large bowl. This may take a few batches.
Add almonds to the food processor and pulse, until roughly chopped, and mix in with the salad along with the sunflower seeds.
In a small bowl, whisk together all the ingredients for the dressing and drizzle over top of the salad OR place in a jar and use as needed. Enjoy!

Mexican Chopped Salad

From:  https://www.rachaelraymag.com/recipe/mexican-chopped-salad

Ingredients
2 handfuls fresh corn kernels
2 handfuls chopped orange bell pepper
2 handfuls halved cherry tomatoes
2 handfuls chopped radishes
2 handfuls chopped cucumbers
2 handfuls chopped avocado
2 handfuls finely chopped red onion
2 handfuls sliced scallions
2 handfuls cilantro leaves
2 handfuls chopped romaine
Lemon juice
Lime juice
EVOO
Ground cumin
Salt
Crumbled Cotija or feta cheese

Preparation
In a bowl, toss corn kernels, orange bell pepper, cherry tomatoes, radishes, cucumber, avocado, red onion, scallions, cilantro leaves and romaine. Mix up a vinaigrette using lemon juice, lime juice and EVOO; season with cumin and salt. Toss the salad with the vinaigrette and sprinkle with crumbled Cotija or feta cheese.

Cucumber, Watermelon, and Roasted Corn Salad

From:  https://food52.com/recipes/29529-cucumber-watermelon-and-roasted-corn-salad

 Serves 6 to 8

2 ears fresh corn
2 cups diced seedless watermelon
1 hothouse cucumber, seeded and diced
1 cup crumbled feta cheese
1/2 red onion, thinly sliced
1/4 cup fresh basil leaves, chopped
2 tablespoons red wine or champagne vinegar
1/4 cup extra-virgin olive oil
Freshly ground black pepper

Preheat the oven to 350°F. Roast the corn for about 30 minutes, until tender. Remove from the oven and let cool slightly. When cool enough to handle, shuck and corn and cut the kernels off the cobs. Toss together the corn, watermelon, cucumber, feta, red onion, and basil in a large bowl. Whisk together the vinegar and olive oil in a small bowl and season with salt and pepper, to taste. Drizzle the dressing over the salad and toss gently to coat.