This nutrient-packed detox salad is a refreshing and wholesome way to nourish your body. Loaded with fresh veggies like broccoli, kale, and red cabbage, it’s topped with crunchy almonds and pumpkin seeds and tossed in a tangy lemon ginger dressing. Perfect as a light lunch, side dish, or meal prep option, this salad is vegetarian, gluten-free, and paleo-friendly!
Why You’ll Love This Recipe
- Packed with Nutrients: Full of fiber, antioxidants, and healthy fats.
- Fresh and Flavorful: Features a zesty lemon ginger dressing for a vibrant taste.
- Quick and Easy: Ready in just 20 minutes with simple prep.
- Diet-Friendly: Vegetarian, gluten-free, and paleo.
- Customizable: Adjust the veggies or toppings to suit your preferences.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Salad Ingredients
- 2 cups broccoli, finely chopped
- 2 cups Brussels sprouts, shredded
- 2 cups kale, chopped
- 2 cups red cabbage, shredded
- 1 cup carrots, shredded
- 1 cup cauliflower, finely chopped
- 1/2 cup fresh parsley, chopped
- 6 oz almonds, chopped
- 4 oz pumpkin seeds or sunflower seeds
Lemon Ginger Dressing
- 1/2 cup fresh lemon juice
- 3 tbsp olive oil
- 1 tbsp Dijon mustard
- 2 tsp honey (or maple syrup for vegan)
- 1 tbsp fresh ginger, grated
- 1/4 tsp sea salt
Directions
Step 1: Prepare the Veggies
- Wash and chop all the vegetables (broccoli, Brussels sprouts, kale, red cabbage, carrots, and cauliflower). Add them to a large mixing bowl.
Step 2: Make the Dressing
- In a small bowl, whisk together the lemon juice, olive oil, Dijon mustard, honey, grated ginger, and sea salt until well combined.
Step 3: Assemble the Salad
- Pour the dressing over the chopped vegetables and toss to coat evenly.
- Add the chopped almonds and pumpkin seeds, and gently mix.
Step 4: Serve
- Transfer the salad to a serving platter or individual bowls. Garnish with extra seeds or parsley if desired. Serve immediately or refrigerate for up to 2 hours to let the flavors meld together.
Servings and Timing
- Servings: 5
- Prep Time: 20 minutes
- Total Time: 20 minutes
Variations
- Protein Boost: Add grilled chicken, boiled eggs, or chickpeas for extra protein.
- Fruit Twist: Toss in diced apples, dried cranberries, or pomegranate seeds for a hint of sweetness.
- Nut-Free Option: Replace almonds with hemp hearts or additional seeds.
- Creamy Dressing: Swap the lemon ginger dressing for a tahini or avocado-based dressing.
- Spicy Kick: Add a pinch of red pepper flakes or sliced jalapeños for heat.
Storage
- Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3 days. Add the nuts and seeds just before serving to maintain their crunch.
- Meal Prep: Chop the veggies and prepare the dressing in advance. Store them separately and combine just before serving.
FAQs
1. Can I use pre-shredded veggies?
Yes, pre-shredded veggies like coleslaw mix can save time and work well in this salad.
2. How can I make this vegan?
Replace honey with maple syrup or agave nectar for a vegan-friendly dressing.
3. Can I add cheese?
Absolutely! Feta or goat cheese crumbles pair beautifully with the flavors in this salad.
4. Can I use roasted nuts and seeds?
Yes, roasted almonds and pumpkin seeds add a delicious toasty flavor.
5. How do I prevent the kale from being too tough?
Massage the kale with a little olive oil and lemon juice for a few minutes before adding it to the salad.
6. What other dressings work with this salad?
Try balsamic vinaigrette, apple cider vinegar dressing, or a creamy avocado dressing.
7. Can I use other nuts?
Yes, walnuts, pecans, or cashews are great alternatives to almonds.
8. Is this salad suitable for keto?
Yes, this salad is keto-friendly if you omit the honey or use a keto-approved sweetener.
9. Can I add grains?
Yes, cooked quinoa, farro, or bulgur wheat make a great addition for a heartier salad.
10. Can I serve this as a main course?
Absolutely! Add a protein like grilled chicken, salmon, or tofu to make it a complete meal.
Conclusion
This Healthy Detox Salad is a delicious way to nourish your body while enjoying bold, fresh flavors. Loaded with crunchy veggies, nuts, and seeds, and tossed in a zesty lemon ginger dressing, it’s a vibrant dish that’s perfect for meals or meal prep. Customize it to your liking, and enjoy this nutritious salad that’s as good for you as it is tasty!
Print
Healthy Detox Salad Recipe
- Total Time: 20 minutes
- Yield: 5 servings 1x
- Diet: Vegetarian
Description
This Healthy Detox Salad is a nutrient-packed powerhouse! Loaded with fresh veggies like kale, broccoli, and red cabbage, plus crunchy almonds and pumpkin seeds, it’s tossed in a zesty lemon ginger dressing. Perfect for nourishing your body in a delicious way!
Ingredients
Produce:
- 2 cups broccoli (finely chopped)
- 2 cups brussels sprouts (shredded)
- 1 cup carrots (grated)
- 1 cup cauliflower (finely chopped)
- 2 cups kale (chopped)
- 2 cups red cabbage (shredded)
- 1/2 cup fresh parsley (chopped)
- 1 tbsp fresh ginger (grated)
Nuts & Seeds:
- 6 oz almonds (chopped or slivered)
- 4 oz pumpkin seeds or sunflower seeds
Condiments:
- 1/2 cup fresh lemon juice
- 1 tbsp Dijon mustard
- 2 tsp honey
Oils & Vinegars:
- 3 tbsp olive oil
Baking & Spices:
- 1/4 tsp sea salt
Instructions
- Prepare the Vegetables:
- In a large bowl, combine the broccoli, brussels sprouts, carrots, cauliflower, kale, red cabbage, and parsley. Toss until well mixed.
- Toast the Almonds and Seeds:
- Heat a dry skillet over medium heat. Add the almonds and pumpkin seeds (or sunflower seeds) and toast for 2–3 minutes, stirring frequently, until golden and fragrant. Remove from heat and let cool.
- Make the Dressing:
- In a small bowl, whisk together the lemon juice, olive oil, Dijon mustard, honey, grated ginger, and sea salt.
- Assemble the Salad:
- Pour the dressing over the salad and toss to coat evenly. Sprinkle the toasted almonds and seeds on top.
- Serve:
- Serve immediately or let the salad sit for 10–15 minutes to allow the flavors to meld.
Notes
- For added protein, top with grilled chicken, salmon, or chickpeas.
- Store leftovers in an airtight container in the refrigerator for up to 2 days (add seeds just before serving for crunch).
- Adjust the sweetness or tartness of the dressing by tweaking the honey and lemon juice amounts.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad, Side Dish
- Method: Tossed
- Cuisine: Healthy, Vegetarian
