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Detox Salad: Your Body’s Happy Dance!

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  • Author: Emily
  • Prep Time: 10 minutes
  • Cook Time: 0 minutes
  • Total Time: 10 minutes
  • Yield: 4 servings 1x
  • Category: Salads, Main Dishes
  • Method: Mixing, Blending, No-cook
  • Cuisine: Healthy, American
  • Diet: Vegetarian

Description

This Detox Salad is a nutrient-packed powerhouse, combining a variety of fresh vegetables, seeds, and nuts with a tangy lemon-ginger dressing. It’s a vibrant and refreshing salad designed to cleanse and energize.


Ingredients

Units Scale

Salad:

  • 3 cups kale, chopped
  • 1/2 head red cabbage, chopped
  • 1 small head broccoli, cut into florets
  • 3 carrots, peeled and sliced
  • 1 red bell pepper, chopped
  • 1 bunch flat leaf Italian parsley, chopped
  • 3 green onions, finely chopped
  • 1 cup golden raisins
  • 1 cup walnuts, chopped
  • 1 cup sesame seeds
  • 1 cup sunflower seeds

Dressing:

  • 1/2 cup olive oil
  • 1/2 cup lemon juice
  • 1/4 cup Dijon mustard
  • 1/2 teaspoon ginger (fresh or ground)
  • 1/2 cup maple syrup
  • 1/2 teaspoon garlic salt
  • 1 clove garlic, minced

Instructions

  1. Prepare Vegetables: Chop the kale, cabbage, and broccoli. Place them separately in a colander and rinse well under cool running water. Place on paper towels to drain.
  2. Slice and Chop: Peel and slice the carrots. Wash and chop the red pepper into bite-sized pieces. Wash and chop the parsley into fine pieces, and lay on paper towels to drain. Clean and chop the green onions.
  3. Combine Salad: Place all washed and chopped vegetables into a large salad bowl and toss.
  4. Add Seeds and Nuts: Add the raisins, walnuts, sesame seeds, and sunflower seeds. Place in the refrigerator to chill.

Dressing:

  1. Blend Dressing: In a blender, place the olive oil, lemon juice, mustard, ginger, maple syrup, garlic salt, and minced garlic. Blend until completely mixed.
  2. Chill Dressing: Place the dressing in the refrigerator until ready to serve.
  3. Dress and Serve: Just before serving, shake the dressing well, pour it over the salad, and toss to coat. Serve and enjoy!

Notes

  • Rinse the chopped greens thoroughly to remove any grit.
  • Adjust the sweetness of the dressing by adding more or less maple syrup.
  • You can add other vegetables like cucumber, spinach, or shredded beets.
  • For a spicier dressing, add a pinch of red pepper flakes.
  • Store leftover salad and dressing separately to prevent the salad from becoming soggy.

Nutrition

  • Calories: 600
  • Sugar: 25g
  • Sodium: 400mg
  • Fat: 45g
  • Saturated Fat: 5g
  • Unsaturated Fat: 35g
  • Trans Fat: 0g
  • Carbohydrates: 40g
  • Fiber: 1g
  • Protein: 15g
  • Cholesterol: 0mg