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My Favorite Detox Salad Recipe

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★★★★★

4.9 from 117 reviews

A vibrant and nutrient-packed detox salad featuring a medley of finely chopped kale, broccoli, brussels sprouts, red cabbage, carrots, and fresh parsley, tossed with crunchy almonds and sunflower seeds. Finished with a zesty homemade dressing of olive oil, lemon juice, ginger, Dijon mustard, and a touch of honey, this salad is a perfect refreshing and healthy dish for cleansing and revitalizing your body.

Ingredients

Scale

Vegetables and Herbs

  • 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 and 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. Chop the vegetables: Using a food processor, process kale, broccoli, brussels sprouts, red cabbage, carrots, and parsley until they are finely chopped. You may need to do this in a few batches to ensure even chopping. Transfer the chopped veggies into a large mixing bowl.
  2. Prepare the nuts and seeds: Add the almonds to the food processor and pulse them until they are roughly chopped. Mix the chopped almonds into the vegetable mixture along with the sunflower seeds, distributing them evenly for added texture and crunch.
  3. Make the dressing: In a small bowl, whisk together olive oil, lemon juice, grated fresh ginger, Dijon mustard, honey (or maple syrup), and salt until well combined. Alternatively, put all the ingredients into a mason jar and shake well to emulsify.
  4. Toss the salad: Drizzle the dressing over the prepared salad and toss thoroughly to combine all flavors. Serve immediately or refrigerate and enjoy as needed for a fresh, wholesome detox meal.

Notes

  • You can substitute honey with maple syrup for a vegan option.
  • Use freshly squeezed lemon juice for the best flavor.
  • The salad can be made ahead and stored in the fridge for up to two days; dress just before serving to retain crunchiness.
  • Adjust the salt amount to taste or omit for a low-sodium version.
  • Feel free to add other detox-friendly ingredients like chia seeds or hemp seeds for additional nutrition.

Keywords: detox salad, kale salad, healthy salad, vegan salad, no-cook salad, nutritious salad, gluten free salad, clean eating

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