A nutrient-dense salad packed with raw veggies and a detoxifying lemon-parsley dressing
Add the ingredients for the lemon-parsley dressing to a blender and blend until well-combined. Set aside until ready to use.
Preheat the oven to 375 degrees F and spread the almonds on a baking sheet. Roast 5 minutes, until golden-brown. Transfer to a cutting board and chop once cool enough to handle.
Add the ingredients for the salad to a large mixing bowl. Drizzle desired amount of lemon-parsley dressing over the salad and toss until everything is well-coated. Serve immediately as an entree in bowls!