Description
Detox Salad is a nutritious dish featuring shredded kale, broccoli, Brussels sprouts, red cabbage, carrots, toasted almonds, and sunflower seeds, all tossed in a lemon ginger dressing.
Ingredients
Scale
- 2 cups kale, stems removed, finely chopped
- 1 1/2 cups broccoli florets, very finely chopped
- 1 1/2 cups Brussels sprouts, thinly shredded
- 1 cup red cabbage, finely shredded
- 1 cup carrots, shredded
- 1/4 cup fresh flat-leaf parsley, roughly chopped
- 1/3 cup sliced almonds, toasted
- 1/4 cup roasted sunflower seeds
- 3 tablespoons extra virgin olive oil
- Juice of 1 large lemon (about 3 tablespoons)
- 1 tablespoon apple cider vinegar
- 1 teaspoon fresh ginger, grated
- 1 teaspoon honey (or maple syrup for vegan)
- 1 clove garlic, finely grated
- 1/2 teaspoon Dijon mustard
- Salt and black pepper to taste
Instructions
- Add sliced almonds to a dry skillet over medium heat. Stir constantly for 2 to 3 minutes until golden and fragrant. Transfer to a plate immediately to cool.
- Use the shredding attachment on your food processor to process the kale, broccoli, Brussels sprouts, cabbage, and carrots in batches. Without a food processor, use a sharp knife and box grater.
- Combine olive oil, lemon juice, apple cider vinegar, grated ginger, honey, grated garlic, Dijon, salt, and pepper in a small bowl or mason jar. Whisk vigorously or seal and shake until smooth and emulsified. Taste and adjust.
- Add all shredded vegetables and parsley to a large bowl. Pour the dressing over everything and toss thoroughly. Massage the kale and Brussels sprouts with your hands for 30 to 60 seconds to break down the fibers and tenderize them.
- Let the dressed salad rest for 15 to 20 minutes before eating. Scatter toasted almonds and sunflower seeds over each serving right before eating.
Notes
- Store leftovers in an airtight container in the refrigerator.
- This salad is perfect for meal prep as it lasts for several days.
- Feel free to add other vegetables or seeds as desired.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Mixing and chopping
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 4g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg
Keywords: Detox Salad, Healthy Salad, Vegan Salad, Meal Prep Salad