Detox Salad
A vibrant, nutrient-packed salad featuring kale, broccoli, Brussels sprouts, red cabbage, and carrots, drizzled with a tangy lemon ginger dressing. Perfect for meal prep or as a wholesome side dish.
Ingredients
Salad Base
- 2 cups kale, roughly chopped
- 2 cups broccoli florets
- 2 cups Brussels sprouts, halved or chopped
- 2 cups red cabbage, shredded
- 1 cup carrots, roughly chopped
- ½ cup fresh parsley
- ½ cup almonds
- 1–2 tablespoons sunflower seeds
Lemon Ginger Dressing
- 3 tablespoons olive oil
- ½ cup fresh lemon juice (about 2 lemons)
- 1 tablespoon freshly grated ginger
- 3 teaspoons Dijon mustard
- 2 teaspoons honey or maple syrup Vegan Option: Replace honey with maple syrup or agave.
- ¼ teaspoon salt, or to taste
Instructions
Preparation
- Add kale, broccoli, Brussels sprouts, cabbage, carrots, and parsley to a food processor. Pulse until finely chopped but still slightly textured.
- Add almonds to the processor and pulse a few times until roughly chopped. Combine everything in a large mixing bowl and stir in the sunflower seeds.
Dressing
- In a small bowl or mason jar, whisk together olive oil, lemon juice, grated ginger, Dijon mustard, honey (or maple syrup), and salt until creamy and emulsified.
Serving
- Just before serving, drizzle the lemon ginger dressing over the salad and toss gently to coat.
Notes
For meal prep, store the dressing separately to keep everything crisp. Toast nuts and seeds lightly for enhanced flavor. This salad can also be customized with various additions like diced apples and avocado.
Nutrition
Serving: 1gCalories: 248kcalCarbohydrates: 18.7gProtein: 8gFat: 17.4gSodium: 162mgFiber: 6.6gSugar: 6.6g