Description
This vibrant Detox Salad is packed with nutrient-dense vegetables, nuts, and seeds, all tossed in a zesty lemon-ginger dressing. Perfect as a healthy side or light meal, it’s loaded with vitamins and crunch to help you feel refreshed and energized.
Ingredients
Units
Scale
For the Salad:
- 2 cups kale, roughly chopped
- 2 cups broccoli, roughly chopped
- 2 cups Brussels sprouts, roughly chopped
- 2 cups red cabbage, roughly chopped
- 1 cup carrots, roughly chopped
- 1 cup cauliflower, roughly chopped
- 1/2 cup fresh parsley, chopped
- 6 oz almonds
- 4 oz pumpkin seeds or sunflower seeds
For the Dressing:
- 3 tbsp olive oil
- 1/2 cup fresh lemon juice
- 1 tbsp fresh ginger, minced
- 1 tbsp Dijon mustard
- 2 tsp honey
- 1/4 tsp sea salt
Instructions
1. Prepare the Salad Base:
- Add kale, broccoli, Brussels sprouts, red cabbage, carrots, cauliflower, and parsley to a food processor. Process in batches until finely chopped.
- Transfer the chopped vegetables to a large mixing bowl.
2. Add Nuts and Seeds:
- Add the almonds to the food processor and pulse until roughly chopped.
- Mix the chopped almonds and pumpkin or sunflower seeds into the salad.
3. Make the Dressing:
- In a small bowl, whisk together olive oil, lemon juice, minced ginger, Dijon mustard, honey, and sea salt until emulsified.
4. Combine and Serve:
- Drizzle the dressing over the salad and toss to coat evenly.
- Serve immediately or refrigerate for up to 2 days for a more marinated flavor.
Notes
- Customization: Add diced avocado, grilled chicken, or a hard-boiled egg to make this a complete meal.
- Storage: Store leftover salad in an airtight container in the refrigerator for up to 2 days. Keep the dressing separate if you plan to store for longer.
- Dressing Tip: Adjust the amount of honey and ginger to suit your taste preferences.
