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.
This is great! I’m just wondering – do you store the dressing in the refrigerator or at room temperature?
I always store mine in the fridge to keep it fresh! 🙂
Looks yummylicious. Can’t wait to make it.
I made this last night. It took a thousand years (or an hour and a half). Partially because I *never* use my food processor and my it’s a finicky thing!
I added chicken. I’m trying to eat more veggies, but not necessarily less meat.
I never eat kale (unless it’s in a smoothy) or brussel sprouts or raw broccoli or red cabbage, so I thought this would be a good way to try them out.
I started eating my first serving of this salad a few minutes ago and I did pretty much hate it with the fire of a thousands suns. It’s quite bitter, even with the dressing.
But, as I’m eating it and typing this, it’s growing on me. I don’t think it’ll ever be my favorite, but I also don’t think it will destroy me to eat for my next four lunches. I might even come back to it one day.
Hi made this salad last night for lunch this week. Let me just start by saying I hate salads. However, this is amazing!!! The texture is great and the dressing really soaks in well and is flavorful. I added some garbanzo beans and they go really well too. Thanks for this recipe this is the only healthy salad I like.
I’m so glad to hear you enjoyed this!! 🙂
This salad looks so good and I’m dying to try out my new food processor, so, I think I’m going to try it this week! My question is about the dressing….is it included in the nutrition info?
Yes it sure is! 🙂
Do you have a no-sugar suggestion for the dressing?
You could substitute the honey for a little Stevia or simply omit the honey altogether 🙂 The dressing definitely still tastes great without it!
I’m in love! This is so beautiful, delicious and satisfying. And to top it off, it was so simple to make (with my food processor). I’ll be making this in a regular basis going forward.
I just made this recipe for my lunches this week, and I could not resist a huge bowl as my taste test. The salad is so vibrant. It makes you want to dig right in. This salad turned out excellent.
This looks incredible. I have a quick question – what kind of blade do you use in your food processor? I don’t want to use the wrong one and turn my veggies to mush. Thank you!
I just used the multi-purpose blade! 🙂
Hi. I just made this and it came out great! (Even with green cabbage). I’m wondering if I should put all the dressing on. If it’s going to be eaten another day is it recommended to leave the dressing off? But I’m also wondering if the flavor would be better when the dressing soaks in for a couple of days. Or does it go bad faster with the dressing? What is the advantage/disadvantage to putting on the dressing on the left overs?
I would leave the dressing off and just add it when you plan to eat it 🙂 The salad could get soggy and wilted if you toss it all together and plan on eating some the next day – but if you don’t mind that then go for it!
Thanks for the quick reply! I’ll take your advice and add it just before eating.