Detox Salad
A crunchy, nutrient-dense salad featuring kale, broccoli, brussels sprouts, and a zingy lemon-ginger dressing, perfect for meal prep and healthy lunches.
Ingredients
Main Ingredients
- 2 cups kale (stems removed, roughly chopped) Any sturdy leafy green works (collard or Swiss chard) but kale adds chew and stands up well.
- 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 (roughly chopped) Pulse briefly to chop and stir into the vegetable mixture.
- 1/2 cup almonds You can swap for walnuts or pepitas if preferred.
- 1 to 2 tablespoons sunflower seeds Increase to 1/4–1/3 cup for nut-free.
Dressing Ingredients
- 3 tablespoons olive oil
- 1/2 cup lemon juice (or juice of two lemons) Apple cider vinegar can replace half for a subtler tang.
- 1 tablespoon fresh ginger (peeled and grated) Add cayenne or sriracha for a spicy kick if desired.
- 3 teaspoons Dijon mustard Use plain yogurt as a substitute for sensitivity.
- 2 teaspoons honey (or maple syrup for vegan)
- 1/4 teaspoon salt
Instructions
Preparation
- Wash and roughly chop the kale, broccoli, brussels sprouts, red cabbage, and carrots so they fit comfortably in your food processor.
- Working in batches, add the vegetables (except parsley) to the food processor and pulse until finely chopped but not pureed.
- Transfer each batch to a large bowl.
- Pulse parsley briefly to chop and stir it into the vegetable mixture.
- Add almonds to the food processor and pulse a few times until roughly chopped.
- Mix the chopped almonds and sunflower seeds into the bowl with the chopped vegetables.
Dressing
- In a small bowl or mason jar, whisk together olive oil, lemon juice, grated ginger, Dijon mustard, honey (or maple), and salt until emulsified.
Assembly
- Drizzle dressing over the chopped salad and toss thoroughly with tongs or two large spoons.
- Let the salad sit for 10–30 minutes for flavors to meld before serving.
Notes
Best served as a main lunch with protein or as a side dish. Can be stored for 3-4 days when dressed, and 4-5 days when undressed.