I am no raw foodie by any means, but that doesn't mean that I can't appreciate that uncooked food has higher nutrition levels than their roasted and sauteed counterparts. I am trying to get away from my former opinion that raw food is snooze-worthy, and this salad definitely helps. It provides an overall sweet flavor with a satisfying variety of textures in every spoonful. This salad does get mushy after a few hours- be warned!
Recipe adapted from Running to the Kitchen
3 heads of broccoli
2 large carrots
1 sweet apple- chopped
1/2 cup of dried craisins
1 lemon- juiced
extra virgin olive oil
Salt and pepper (optional)
Shred your broccoli and carrots in a food processor in manageable batches, or hack into smithereens with a knife.
Combine the broccoli, carrots, apple and craisins in a medium sized bowl.
Drizzle the lemon juice and a to-taste amount of olive oil over the bowl and stir everything up.
Top with the sliced almonds.
Have a toothpick ready for any green clumps that might appear in your teeth if you shove this salad into your mouth without any control (like I did).