This Chopped Detox Salad is a recipe you can make once and eat all week! It makes a BIG salad, and will put you well on your way to getting your 7 plant servings a day!
It is full of amazing nutrition, is easy to make, and had been well received by my family. It is one of those recipes that brings health and wellness, and I know I will make it for many years to come.
It’s been awhile since I have been THIS excited about a recipe. It reminds me of the excitement I felt when I discovered Chia Oats. A healthy, staple, ‘make-once-and-eat-for-days’ recipe.
Detox Salad = Lots of Nutrients
Not only are you getting your vegetable servings in, but they are ALL the colors which is so important. More colors mean more diverse nutrients! I’m always striving to eat the rainbow, and this detox salad is a great way to do it.
2 Secrets to the Success of Detox Salad
There are 2 secrets to the success of this salad:
All veggies are chopped fine with a food processor. So fine that you could eat it with a spoon– almost like a veggie couscous! Using a food processor keeps you from having to take the time to chop, chop, chop; and makes certain vegetables that can be tough and hard to chew a breeze to eat.
The dressing is so fresh and delicious and was the KEY to getting my family to eat this salad.
Detox Salad Dressing
We have eaten this salad with store bought dressing when we were short on time and ran out of the homemade version, but I have to tell you, it is not the same!
The dressing in this recipe has such a beautiful fresh lemony taste.
There is something about mixing lemon with ginger and balancing the tang and zest with a bit of honey. Garlic and dijon round it out.
Did you notice that even the dressing contains super healthy ingredients? Lemon is full of vitamin c, ginger is cleansing is garlic and honey both have their own very specific health benefits.
I use avocado oil, as it is a healthy oil and will not harden when refrigerated, so I can make the dressing and store it separately from the salad for my family to help themselves to all week.
You can old use olive oil, but it is not great for refrigerating for later use because it will harden.
Take Your Salad To Go
My girls have been helping themselves to this salad, and even have been packing it up and taking to school in their lunches.
It is safe to say that we are addicted. There is so much flavor, so much texture and it is BEAUTIFUL served in a glass bowl.
This salad is great for sharing with a group. It is a show stopper to look at and tastes amazing. I took this to our large family Easter dinner gathering and it was well received, even by those who were a bit skeptical of that many veggies in one salad!
Micronutrients in Detox Salad
Detox salad is full of micronutrients. Todd and I are on a HUGE micronutrient kick, thanks to Dr. Joel Fuhrman and his amazing books we have been reading together. We love the idea of a high nutrient diet and are pursuing it actively.
From Dr. Joel Fuhrman:
What makes my dietary advice unique is that it is focused on quality, not quantity. It focuses on the type of foods you eat. Its most important nutritional concept is:
H=N/C Health = Nutrients/Calories
For excellent health and life expectancy, concentrate on consuming foods that contain a lot of micronutrients and fewer calories.
Micronutrients are vitamins, minerals, and phytochemicals; they do not contain calories, but they have vital functions in the body. Calories come from fat, protein, and carbohydrates.
You want to take in the foods that contain the most micronutrients per calorie. You want to get the most nutrient bang for each caloric buck. When you eat this way, calorie-counting no longer matters.
High micronutrient foods come straight from nature; whole plant foods, such as vegetables, fruit, seeds, nuts, and beans, should be the basis of a healthy, anti-cancer diet.
Without adequate micronutrients, food cravings, discomfort, and the demand to over-consume calories can be overwhelming and derail any effort to lose weight or eat healthfully.
It is nice to not be consumed with counting calories and focused on macronutrients like protein, fats, and carbs. I like just simply looking at my food and asking myself if it is nutrient dense food. A simple question and a simple way of eating.
As a 2-time cancer survivor, I want my body to function well and want to supply it with all of the micronutrients it needs. This salad is such an easy way to do that!
1/4cupoilI use avocado, can use extra-virgin olive oil
Salt and pepper to taste
Roughly chop all the veggies into bite-size pieces. This can be a fast process, let the food processor do most of the work for you!
Place each veggie into the food processor and pulse until you have chopped the veggies, fine and crumbly. Do this in batches. Finely chop the parsley as well.
Add the veggies into a big bowl, then add the almonds, sunflower seeds, and dried cranberries.
In a separate jar combine the garlic, ginger, lemon juice, dijon mustard, honey, extra virgin olive oil, salt, and pepper. Put the lid on and shake, or mix in a bowl and whisk until combined.
Drizzle the dressing over the salad and toss everything together, or store separately if want the salad to last all week. It will last 2-3 days in the refrigerator with dressing added, 4-6 days in the refrigerator without. Ours has always lasted at least 6 days.
Serve and enjoy!
Makes 4-6 Servings
Key for the salad to last all week? Don’t add the dressing until ready to eat. Use an oil that won’t harden in the refrigerator…olive oil and coconut oil both do, so my choice is avocado oil.
This salad will last 4-6 days without dressing, 2-3 days with.
A good food processor makes this quick work. I got the Breville Sou Chef for Christmas and it is a dream to use!
Add- in ideas:
This recipe is so good just how it is, that I’m hesitant to suggest any add-ins, but I must as it is such a versatile salad and can be used as a base for so many other add-in flavors.
Could roll up in a tortilla, rice paper, or raw collard green leaf and use dressing as a dip.
Garnish with feta.
Add olives or green onions, pepperoncini peppers, or artichoke hearts.
Pump up the fiber by adding bulger.
Make your leafy lettuce salad even more healthy, sprinkle on this detox salad (pre-dressing) as a chopped veggie topping.
Serve with a piece of grilled salmon or some shredded rotisserie chicken mixed in for a quick dinner salad.
Could chop less fine and keep on hand to use for quick stir-frys. I often have leftover cabbage, cauliflower, and carrots, so I chop them up while I have the food processor out, but make them less fine and use in stir-frys.
I’ve even justified a pizza dinner by serving this salad as a side. Ha!
What about you? Are you wanting to consume more nutrient-dense foods?
Do you think you and your family would like this salad?
Did you make this recipe? Snap a picture and tag @Amy_NewNostalgia on Instagram or share it using #amynewnostalgia –I LOVE seeing your NN creations!~
It is not often that a recipe makes my eyes roll, but they ROLLED when I tasted these baked peaches. They got wide with first bite and rolled while “mmmmm” escaped from my lips while chewing. I was in disbelief that peaches could taste this good with so little effort!
I felt like I was eating a peach pie minus the crust, which I didn’t miss at all, and I am a big-time crust person! If you want to feel like you are eating the most delicious peach pie without all the work of rolling dough and slicing fruit, then this recipe is for you.
Do you love my new little baking dish? Our dear friends from Chicago gifted it to me. It was chosen from his workplace and lovingly presented when they arrived in town for their awesome summer visit.
If you follow me on Instagram, you got a glimpse of the amazing time we had. Our kids have grown up together and friendship has blossomed despite the long-distance.
They are a gift to our family and it was so sweet that they arrived bearing this sweet gift for me! I love it. It came with the best serving spatula, which is the perfect size that I have been wanting!
Sloppy Joes have always been a comfort food for me. This 30 Minute Sloppy Joes Recipe is a keeper. It’s almost as comforting as the recipe I’ve grown to love, which is the one my Mom makes and of course, can’t be replicated. She just throws ingredients together, then tastes it, and it is magically perfect!
My recipe is very, very similar to hers, and uses the ingredients that she does, with a few added herbs and spices. It was very easy to make, and even though the recipe ingredient list looks long, most of the ingredients are spices.
It excludes the garlic and green/red pepper that many Sloppy Joe recipes use, so the only chopping is an onion. This not only keeps the flavor simple but keeps the preparation simple, too! It really is a breeze to mix together for a quick, filling, comforting family dinner.
Today it is cold, foggy, drizzly & the perfect day to have my hands wrapped around a warm mug! I just love fall weather; it is the time of year where I use the weather as an excuse to slow down! I especially love cool evenings where I hunker down with a fuzzy blanket, a lit candle, a book, my fuzzy socks & a nice warm drink in my hand.
Call this Hashbrowns, Spinach & Tomato a pie, a quiche, or omelette–whatever you call it, call it good!
I love taking traditional meals like this one and figuring out how to make them smarter, with the right ingredients at the right price!
DO IT SMARTER
There are several things I do that makes shopping, menu planning and dinner -making smarter.
First, I look for recipes that I can revamp with ingredients that are better for my family. I use organic whenever possible, especially when it comes to dairy, and look for ways to swap ingredients for smarter ingredients.
For example, in this Hashbrowns, Spinach & Tomato Pie recipe, I use shredded potatoes instead of pie crust, vegetables instead of bacon or ham, and olive oil instead of vegetable oil.
Another thing I like to do is use ingredients that I know will last throughout the week. Organic eggs are a great thing to buy and use all throughout the week. I buy 2 cartons and hard boil one whole carton for snacks and to top salads.
I also buy a large bag of Hashbrown potatoes most weeks, as they are great in breakfast recipes and also as a quick side dish to many other non-breakfast recipes. I make sure the brand I buy is just plain old shredded potatoes, with no additives or extra oils or salt added.
A bag of shredded cheese is another ingredient I buy at the beginning of the week and make sure it stretches all week. If we have tacos, we do not load on the cheese like we used to…just a sprinkling will do. If I make a casserole, most call for 2-3 cups of cheese which is usually not necessary. I use half that amount and it rarely makes a difference except for fewer calories & more my pocket-book! I will say, it the cheese is organic like the Horizon Organic Shredded Mozzarella cheese that I used in this recipe, I am more likely to pile it on!
The last thing I do that is pretty smart is make one day a week a ‘breakfast for dinner” day. Breakfast food is so easy to make, and recipes like this one that has eggs and organic dairy & veggies can be a healthy & hearty meal.
HASHBROWN, SPINACH & TOMATO PIE RECIPE
Let’s talk about this recipe. It was a snap to throw together and was super flavorful. The colors in it are so pretty & the browning of the hash brown crust just adds to the beauty of the dish. Organic Horizon Whole Milk adds extra creaminess to the egg filling. It is really a great dish with lots of texture.
We had this for dinner last night and I really enjoyed it. It will be a recipe I make often, in fact, I am making a version of it as I type for my girls for breakfast, with no garlic or veggies. They just wanted plain for breakfast, just plain hash browns, cheese and eggs. It smells great as it is baking right now and is making me hungry!
Feel free to use whatever veggies you want. I think sliced zucchini squash or roasted asparagus would be great!
Hashbrowns, Spinach & Tomato Pie
2 cups shredded hash brown potatoes (I used frozen, straight from the bag)
Spray or grease a 9 inch pie plate; put the shredded hash brown potatoes into the pie plate. Drizzle with 1 Tablespoon olive oil. Toss to coat. Press down into pie plate and push them up the sides of the plate a bit.
Bake for 8 minutes; remove from oven & top with 1/2 cup Horizon Organic Mozzarella Cheese & set aside.
Heat olive oil in a skillet
Add spinach and tomatoes; cook for 3 minute sort until spinach is wilted, stirring frequently.
Add garlic & continue to cook for 1 minute.
Remove from heat and spread over potatoes.
In a mixing bowl, whisk together eggs, Horizon Organic Whole Milk, nutmeg, salt and pepper until thoroughly combined.
Pour over spinach & tomatoes.
Sprinkle the remaining shredded cheese over the pie
Bake for 30-35 minutes, or until top is golden brown.
Let cool for 10 minutes before cutting.
Cut & Serve.
Would you like to know more about Horizon Organic products? You can follow them at these places:
I was told about this recipe from my sweet sister-in-law, Tanya. I always enjoy asking her what she has made for dinner recently, as she is quite the foodie and great cook. I also love getting on her Pinterest boards and repinning recipes she has pinned, as she has great taste.
The last time I asked her if she has made any good dinner recipes lately, she told me about this Stacked Roasted Vegetable Enchiladas. She made them on Meat-less Monday & told me they were delicious and well received by her family.
My ears perked up the minute she said ‘roasted vegetables.’ I love roasting vegetables, so much so that I wrote a whole post about it. It is a great way to bring out all the amazing flavor of the veggies and it is an easy way to make the whole house smell delicious! I love that this recipe starts with roasting veggies.
The recipe comes together so easily. It is much easier than rolling the typical enchiladas, as you don’t have to worry about the tortillas tearing.
My family loved it, I loved making it, and I’m delighted to have another recipe that will make it into my menu plan regularly.
Thanks to Two Peas In A Pod for sharing the recipe on Pinterest. I followed her recipe, except I added corn to the recipe and skipped the cilantro and jalapeño. In her post, she talks about how easily this recipe freezes. I’m not sure I could freeze it after smelling the amazing roasted veggies, but maybe if I doubled the recipe–one to eat and one to freeze–yep, that would work!
Stacked Roasted Vegetable Enchiladas
1 large red pepper, chopped, seeds removed
1 medium zucchini, chopped
1 medium yellow squash, chopped
1 large onion, chopped
1 tablespoon olive oil
Salt and Pepper
1 can black beans, rinsed and drained
3/4 cup frozen corn, thawed
1 teaspoon ground cumin
1 teaspoon chili powder
2 garlic cloves, minced
1 jalapeno, minced (optional, I didn’t use)
1/2 cup chopped fresh cilantro (optional, I didn’t use)
Salt and Pepper to taste
2 cups enchilada sauce ( I love Trader Joes brand)
9-10 small corn tortillas
2 cups shredded Monterey Jack cheese
1. Preheat oven to 400 degrees. Place red pepper, zucchini, yellow squash, and onion on a large baking sheet. Drizzle with olive oil and toss until vegetables are coated. Season with salt and pepper. Roast vegetables for 30-40 minutes, or until tender, stirring occasionally. Remove vegetables from oven and let cool to room temperature. Reduce oven temperature to 350 degrees.
2. Grease and 8×8 square baking pan and set aside. In a medium bowl, combine roasted vegetables, black beans, corn, cumin, chili powder, garlic, jalapeño and cilantro. Stir and season with salt and pepper.
3. Spread 1/4 cup of enchilada sauce into the bottom of the pan. You might have to cut the tortillas to make them fit. Top with 1/3 of the vegetable/bean mixture and 1/3 of the cheese. Make a second layer of tortilla, enchilada sauce, vegetables/beans, and cheese. Top with a layer of tortillas, enchilada sauce, vegetables/beans, and cheese. Spray a sheet of aluminum foil with cooking spray and cover the pan.
4. Bake enchiladas for 20 minutes. Remove the foil and bake for another 10 minutes, or until cheese is melted and the enchiladas are bubbling. Remove enchiladas from the oven and let cool for 10 minutes. Cut into squares and serve warm.