Description
This Detox Salad is a crisp, refreshing mix of nutrient-packed vegetables tossed in a light lemony dressing. Perfect for resetting after a heavy meal, fueling clean eating goals, or enjoying as a light lunch or side, it’s loaded with fiber, antioxidants, and flavor to support digestion and leave you feeling energized.
Ingredients
Vegetables and Seeds
- 2 cups chopped kale
- 1 cup finely chopped broccoli
- 1 cup shredded red cabbage
- 1 cup shredded carrots
- 1/2 cup chopped parsley
- 1/2 cup chopped fresh cilantro
- 1/4 cup sunflower seeds
- 1/4 cup sliced almonds
- 1/4 cup dried cranberries (optional)
Dressing
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 teaspoon maple syrup or honey
- 1/2 teaspoon Dijon mustard
- Salt and pepper to taste
Instructions
- Massage the Kale: Add kale to a large bowl and massage with a pinch of salt for 1–2 minutes to soften the tough leaves and release natural flavors.
- Add Remaining Vegetables and Seeds: Combine the finely chopped broccoli, shredded red cabbage, shredded carrots, chopped parsley, chopped cilantro, sunflower seeds, sliced almonds, and dried cranberries (if using) into the bowl with the kale.
- Prepare Dressing: In a small bowl, whisk together olive oil, lemon juice, maple syrup (or honey), Dijon mustard, salt, and pepper until well blended.
- Toss Salad: Pour the dressing over the salad mixture and toss everything thoroughly until all vegetables and seeds are well coated with the dressing.
- Chill and Serve: Allow the salad to chill in the refrigerator for 10 minutes before serving to let the flavors meld and deepen.
Notes
- For added protein, top with grilled chicken or chickpeas.
- Swap almonds with pumpkin seeds for a nut-free version.
- Salad keeps well in the fridge for up to 3 days.
