Crunchy Root Detox Salad

Ingredients

• 12 cups kale, chopped
• 22 cups spinach
• 32 medium carrots, shredded
• 41 medium beet, shredded
• 51 cup cooked lentils
• 63 tbsp olive oil
• 72 tbsp fresh lemon juice
• 81/2 cup organic coconut milk (carton style)
• 91/2 cup fresh berries (blueberries or raspberries)
• 101 tsp ground cumin
• 111/2 tsp sea salt

Instructions

1. 1

   Chop all vegetables into similar-sized pieces and sauté in olive oil until slightly softened.

2. 2

   Cook lentils in vegetable broth until tender, then drain and set aside to cool.

3. 3

   Roast sweet potato and broccoli in the oven until edges are crispy and golden.

4. 4

   Mix roasted vegetables, lentils, raw chopped kale and spinach in a large bowl.

5. 5

   Drizzle with coconut cream and sprinkle with fresh herbs, berries, and spices.

6. 6

   Toss everything together and serve immediately at room temperature.