My FAVORITE Detox Salad that is healthy and loaded with fresh veggies like brussels sprouts, broccoli, kale and cabbage all drizzled with a lemony ginger dressing! This salad makes a ton to last you all week!
Do you ever have one of those weekends where you feel like you literally ate anything and everything in your house whether out of boredom, because you had people over or you simply said EFF it and wanted to eat?? Ha well it happens to the best of us and sometimes we just need a good old cleansing after a fun-filled weekend of drinks and ridiculous amounts of chips, salsa or anything else we decided to rid our pantry of! That’s why I LOVE this salad so much, seriously I’m obsessed! It’s packed with so much nutrition and antioxidants, has a good source of protein and fiber, and gives me that extra boost needed to keep your immune system strong and feeling good.
Why You’ll Love this Salad
- This salad is gluten-free, dairy-free, low carb and can easily be made vegan by swapping out the honey for maple syrup.
- Loaded with fresh veggies with a great texture thanks to the added sunflower seeds and crunchy almonds.
- This recipe makes a TON so you are sure to have plenty to last you the whole week.
- You can easily just throw everything right into your food processor, blend away and that’s it!
Ingredients You’ll Need
- Kale (any leafy greens will do though!)
- Broccoli
- Brussels sprouts
- Red cabbage
- Carrots
- Parsley
- Almonds and sunflower seeds
- Lemon Ginger Dressing (see recipe below!)
How to Make My Favorite Detox Salad
- Chop, chop, chop! First you’ll want to give all your veggies a rough chop. Then place the kale, broccoli, brussels sprouts, cabbage, carrots and parsley in the bowl of a food processor and pulse until all the veggies are finely chopped (this may take a few batches depending on the size of your food processor). You could also finely chop all the veggies with a knife, but trust me, a food processor is much easier!
- Add nuts and seeds. Next you’ll add in the almonds to the food processor and pulse a few more times until the almonds are roughly chopped. Transfer the chopped salad to a large bowl and mix in the sunflower seeds.
- Make the dressing. In a small bowl or mason jar, whisk together the olive oil, lemon juice, grated ginger, dijon mustard, honey and salt until the dressing is creamy and smooth.
- Store until ready to serve. To keep this salad as fresh as possible, make sure you store the salad and the dressing separately and toss together right before serving!
Homemade Lemony Ginger Dressing
Every salad needs a good dressing and I know you all will love this one! Bright lemon flavor, tangy dijon mustard, sweet honey and ginger really make this the perfect dressing. Feel free to use maple syrup to keep this vegan. To make this, simply whisk together (or shake!) all the ingredients in a bowl or mason jar, and that’s it! Then just store the dressing in a sealed airtight container in the fridge until you are ready to use. This dressing will last up to 2 weeks in the fridge, but definitely tastes best as fresh as possible. I also like to make my dressing a few hours ahead of time before serving so that those flavors can really marinate!
Prepping and Storage
This salad tossed with the dressing will really only last you one day, so to keep this salad as fresh as possible, I like to store the salad and the dressing separately and just toss together right before serving. This salad makes a TON so if you’re planning on eating it throughout the week, simply drizzle on a little of the dressing at each meal, storing the rest for later. It also makes a great side dish to any meal! I personally like to store my dressings in mason jars because they have a nice tight lid, they are easy to take on-the-go, and you can just add all your ingredients and give the jar a good shake.
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More Healthy Salad Recipes
- Healthy Greek Salad
- Chinese Chicken Salad
- Strawberry Spinach Salad with Poppy Seed Dressing
- Roasted Sweet Potato, Quinoa and Kale Salad
- Chili-Rubbed Salmon with Summer Corn Salad
Hope you all enjoy my favorite Detox Salad and if you love this as much as we do, please leave me ⭐️⭐️⭐️⭐️⭐️ below and don’t forget to tag me on Instagram using the hashtag #eatyourselfskinny! I love seeing all your delicious recreations!
My Favorite Detox Salad!
Ingredients
- 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
- 1/2 cup almonds
- 1 to 2 tablespoons sunflower seeds
For the 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
- Using a food processor, process all the veggies up to the parsley until finely chopped and mix together in a large bowl. This may take a few batches.
- Add almonds to the food processor and pulse, until roughly chopped, and mix in with the salad along with the sunflower seeds.
- In a small bowl, whisk together all the ingredients for the dressing and drizzle over top of the salad OR place in a mason jar and use as needed. Enjoy!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Made this salad this morning and took it to church for our fellowship meal. Many liked it. It was really good. Thank you.
I just made this over the weekend. MASSIVE bowl! It’s fantastic and am loving every mouthful!
This is a great recipe!! I will admit, it was tedious and messy to make (for me). I’m new to using a food processor but have come to love it. Mine must be small because I had to dump it after most ingredients. Processed the carrot and parsley together, but made a mess chopping and dumping all others. Could be a newbie error. I didn’t process the nuts, just added sliced almonds and whole, shelled of course, sunflower seeds.
At first, I was also shocked at the amount yielded. Offered to share with a vegetarian friend who loved the pics I sent. I ate about a bowl and a half for dinner. And was able to pack 3 full medium sized Tupperware bowls. Which, in the end, isn’t too much. Lunch for 2 days this week.
Overall, great, healthy recipe. Next time I’ll probably cut the portions in half. I like to make Whole 30 compliant meals, although I’m not 100% committed to its restrictions, so I decided not to make the dressing (honey) and opted for a Tuscany vinaigrette. Perfect!!!
Looks good. I love salads that make you feel healthy after a dodgy weekend 🙂 I’ll have to make this one.
I just made this salad- it is really good and I am in love with the dressing. Super simple and something I can have on hand for lunches. Thank you for sharing! xo
I was surprised how good this was! Thank you!
This looks so great! If you don’t toss it all together at first, how much dressing should go with each serving of salad?
About 1 1/2 to 2 tablespoons per serving 🙂
Thank you for posting the Detox Salad recipe this week. I’m always looking for a great salad recipe, especially a healthy one!. This one was super easy to make and is pretty tasty. I think I chopped my veggies in the processor a little too long though. My end salad didn’t quite look like your salad in the picture, but it tastes delicious. Next time, I won’t chop the veggies for so long. 🙂
Love your recipes and your blog. One wee suggestion that would help people like me with low vision: can you please use a darker colour of ink? I want to enjoy every moment! Thanks.
Thanks for letting me know Suzanne! I’m actually launching a brand new site later this month that will be MUCH easier to read and navigate recipes 🙂 Stay tuned! xo
Yum! Love brussel sprouts but having them chopped in salads is the best! Thanks for sharing.