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My Favorite Detox Salad Recipe

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4.3 from 4 reviews

A refreshing and nutrient-packed detox salad combining kale, broccoli, Brussels sprouts, red cabbage, and carrots, tossed with a zesty lemon-ginger dressing and crunchy almonds and sunflower seeds for texture. This vibrant salad is perfect for a quick healthy meal or side dish that supports your body’s natural detoxification.

  • Total Time: 10 minutes
  • Yield: 6 servings

Ingredients

Vegetables & Greens

  • 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

Nuts & Seeds

  • 1/2 cup almonds
  • 1 to 2 tablespoons sunflower seeds

Dressing

  • 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

Instructions

  1. Prepare the Vegetables: Using a food processor, process kale, broccoli florets, Brussels sprouts, red cabbage, carrots, and parsley in batches until finely chopped. Transfer the chopped vegetables into a large mixing bowl and gently combine.
  2. Chop the Nuts: Add the almonds to the food processor and pulse a few times until they are roughly chopped but still retain some texture. Add these chopped almonds along with the sunflower seeds to the large bowl with the veggies and mix well.
  3. Make the Dressing: In a small bowl, whisk together olive oil, fresh lemon juice, grated ginger, Dijon mustard, honey (or maple syrup), and salt until emulsified and smooth.
  4. Toss the Salad: Drizzle the prepared dressing over the mixed salad ingredients. Toss everything thoroughly to ensure all components are coated with the flavorful dressing.
  5. Serve or Store: Serve immediately as a refreshing detox salad or store the salad and extra dressing in separate airtight containers in the refrigerator for up to 2 days. If storing dressing separately, shake well before using.

Notes

  • Feel free to swap almonds for walnuts or pecans if desired.
  • For a vegan version, substitute honey with maple syrup.
  • Make sure to chop the vegetables finely to achieve the best texture and flavor balance.
  • This salad is best enjoyed fresh but can be refrigerated for up to 2 days.
  • Add a pinch of black pepper or chili flakes to the dressing for some heat if preferred.
  • Use a high-quality olive oil for best flavor.
  • Author: Monica
  • Prep Time: 10 minutes
  • Cook Time: 0 minutes
  • Category: Salad
  • Method: No-Cook
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://monicarecipes.com/my-favorite-detox-salad-recipe/