My Favorite Detox Salad!

introduction

This salad fills your plate with fresh, crunchy veggies and a bright lemon-ginger dressing. It is easy to make, full of fiber, and feels light on the body. If you want a healthy, easy dessert to go with it, try the creamy banana chia pudding recipe after your meal.

why make this recipe

This recipe helps you eat many veggies in one bowl. It is quick to prepare and stores well for lunches. The flavors wake up your taste buds without heavy sauces. It is good for digestion and gives you a fresh, clean feeling after a meal.

how to make My Favorite Detox Salad!

1. Chop the vegetables in a food processor until they are finely chopped. Work in batches if you need to.
2. Mix the chopped veggies and parsley in a large bowl.
3. Pulse the almonds in the food processor until roughly chopped and add them to the bowl with the sunflower seeds.
4. Whisk the dressing ingredients in a small bowl or shake them in a mason jar.
5. Pour the dressing over the salad and toss well. Serve right away or let it sit a bit for the flavors to meld.

Ingredients :

• 2 cups kale
• 2 cups broccoli florets
• 2 cups brussels sprouts (roughly chopped)
• 2 cups red cabbage (roughly chopped)
• 1 cup carrots (roughly chopped)
• 1/2 cup fresh parsley
• 1/2 cup almonds
• 1 to 2 tablespoons sunflower seeds
• 3 tablespoons olive oil
• 1/2 cup lemon juice (or juice of two lemons)
• 1 tablespoon fresh ginger (peeled and grated)
• 3 teaspoons Dijon mustard
• 2 teaspoons honey (or maple syrup)
• 1/4 teaspoon salt

Directions :

• Using a food processor, process all the veggies up to the parsley until finely chopped and mix together in a large bowl. This may take a few batches.
• Add almonds to the food processor and pulse, until roughly chopped, and mix in with the salad along with the sunflower seeds.
• In a small bowl, whisk together all the ingredients for the dressing and drizzle over top of the salad OR place in a mason jar and use as needed. Enjoy!

how to serve My Favorite Detox Salad!

Serve it cold or at room temperature. It works well as a side with fish, chicken, or tofu. You can also eat it alone as a light lunch. Add a scoop of cooked grains or beans to make it more filling.

how to store My Favorite Detox Salad!

Keep the salad in an airtight container in the fridge for up to 3–4 days. Store the dressing separately if you want the salad to stay crisper longer. If dressed, give it a quick toss before serving.

tips to make My Favorite Detox Salad!

• Dry the greens well after washing to keep the salad crisp.
• Chop the veggies to a similar size for an even texture.
• Taste the dressing and adjust lemon, salt, or honey to your liking.
• Use toasted almonds for more flavor.
• Let the salad sit 10–15 minutes after dressing to soften slightly and blend flavors.

variation (if any)

• Add apple slices or dried cranberries for a sweet contrast.
• Swap almonds for walnuts or pepitas.
• Add a little grated Parmesan or a splash of apple cider vinegar to change the flavor.
• Make it spicy with a pinch of chili flakes in the dressing.

FAQs

Q: Can I skip the food processor?
A: Yes. You can chop everything by hand, but it will take more time.

Q: Is this salad good for meal prep?
A: Yes. Keep the dressing separate and mix when ready to eat for best texture.

Q: Can I use a different oil?
A: Yes. Avocado oil or light olive oil both work well.

Q: Is this safe for people with nut allergies?
A: You can leave out the almonds and add seeds like pumpkin or extra sunflower seeds instead.

Q: Can I make the dressing less tart?
A: Reduce the lemon juice or add a bit more honey or maple syrup to taste.

My Favorite Detox Salad

• Author: arianarecipes
• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 15 minutes
• Yield: 4 servings 1x
• Category: Salad
• Method: Chopping
• Cuisine: Healthy
• Diet: Vegan

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Description

A vibrant salad filled with fresh veggies and a zesty lemon-ginger dressing that promotes digestion and leaves you feeling light.

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Ingredients

Scale 1x2x3x

• 2 cups kale
• 2 cups broccoli florets
• 2 cups brussels sprouts (roughly chopped)
• 2 cups red cabbage (roughly chopped)
• 1 cup carrots (roughly chopped)
• 1/2 cup fresh parsley
• 1/2 cup almonds
• 1 to 2 tablespoons sunflower seeds
• 3 tablespoons olive oil
• 1/2 cup lemon juice (or juice of two lemons)
• 1 tablespoon fresh ginger (peeled and grated)
• 3 teaspoons Dijon mustard
• 2 teaspoons honey (or maple syrup)
• 1/4 teaspoon salt

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Instructions

1. Chop the vegetables in a food processor until they are finely chopped. Work in batches if you need to.
2. Mix the chopped veggies and parsley in a large bowl.
3. Pulse the almonds in the food processor until roughly chopped and add them to the bowl with the sunflower seeds.
4. Whisk the dressing ingredients in a small bowl or shake them in a mason jar.
5. Pour the dressing over the salad and toss well. Serve right away or let it sit a bit for the flavors to meld.

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Notes

Dry the greens well after washing to keep the salad crisp. You can modify the dressing to suit your taste.

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Nutrition

• Serving Size: 1 serving
• Calories: 250
• Sugar: 6g
• Sodium: 200mg
• Fat: 18g
• Saturated Fat: 1g
• Unsaturated Fat: 12g
• Trans Fat: 0g
• Carbohydrates: 22g
• Fiber: 6g
• Protein: 8g
• Cholesterol: 0mg