Ultimate Detox Salad: Meal Prep Edition

Detox salad meal prep
This salad consists of antioxidant and anti-inflammatory ingredients, filled with fibrous vegetables that are good for gut health and it tastes great.
To make this recipe vegan, skip the egg and substitute maple syrup or another sweetener for the honey.
The ingredients and the amounts are a suggestion for this recipe. Use more or less, add additional ingredients, it’s up to you.
Makes six servings
Ingredients:
Salad:
3 medium carrots
200g brussels sprouts
200g broccoli
200g cauliflower
½ white onion
1 cup frozen edamame (shelled)
2 avocados
6 eggs
Salad dressing:
120ml olive oil
1 lemon
2 tbsp honey
1 tbsp Dijon mustard
5-10g ginger
Toppings:
dried cranberry
slivered almonds
sunflower seeds
sesame seeds
flax seeds
Instructions:
1. Bring a pot of water to boil, then add the eggs. Boil for 8 minutes (will give a firm but not hard yolk). Once done, add the eggs to an ice bath and sit for 10-20 minutes.
2. Peel the carrots, then use the peeler to slice the carrot into ribbons. Add to a large bowl.
3. Trim the broccoli but keep a portion of the stems. Chop everything into small pieces and add to the bowl.
4. Repeat the same process with the cauliflower.
5. Trim the bottom off the brussels sprouts, then thinly slice them. Give them a rough chop, then wash them. Once dry, add to the bowl.
6. Dice the onion and add to the bowl.
7. Place the frozen edamame in a microwave-safe bowl or cup, add 2 tsp of water and microwave for 1-2 minutes (or follow package instructions). Once done, spread out on a plate to cool. Once cooled, add to the bowl.
8. Slice the avocado in half, remove the pit, then use a knife to slice the avocado flesh in strips horizontally, then vertically, then use a spoon to scoop out the flesh and add it to the bowl.
9. Toss the salad well to combine all the ingredients.
10. Portion the salad evenly to individual containers.
11. Peel the eggs and add one to each container, then top with the toppings of your choice.
12. Cover the containers and you’re done.
13. To make the dressing, combine the oil, juice of one lemon, honey and Dijon mustard. Grate in the ginger and whisk well to combine. Transfer to a container with a lid.
14. Add the dressing before you eat to keep the vegetables crunchy.