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
- 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.
- 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.
- Combine Salad: Place all washed and chopped vegetables into a large salad bowl and toss.
- Add Seeds and Nuts: Add the raisins, walnuts, sesame seeds, and sunflower seeds. Place in the refrigerator to chill.
Dressing:
- Blend Dressing: In a blender, place the olive oil, lemon juice, mustard, ginger, maple syrup, garlic salt, and minced garlic. Blend until completely mixed.
- Chill Dressing: Place the dressing in the refrigerator until ready to serve.
- 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
