This healthy and colorful detox salad is LOADED with lots of greens and fresh veggies. The added nuts and seeds give the salad a delicious crunch and texture . Drizzled with a lemon ginger vinaigrette , this salad has so many vibrant flavors!
Reasons You’ll Love This Recipe
- Detox : This baby is packed with so many vitamins, minerals, and antioxidants and can result in detoxification. I’m all about my body getting rid of what it doesn’t need and keeping the good stuff fuel me!
- Vegetables: Detox salad is a great way to get lots of servings of vegetables in one sitting.
- Versatile : You could just eat this salad on its own or eat it with some chicken for protein and an air fryer sweet potato to leave you feeling full and satiated.
Ingredients Needed for Detox Salad
Detox Salad
- Kale: Washed and chopped.
- Broccoli: Chop small for the salad.
- Red Cabbage: Thinly sliced shaved red cabbage adds crunch.
- Carrots: Shredded carrots add pretty color and texture.
- Green Onions: Thinly sliced green onions add delicious flavor.
- Spinach: Chopped spinach adds more greens to the mix.
- Seeds : Feel free to use shelled pumpkin seeds or sunflower seeds.
- Slivered Almonds: I love almonds, but any nuts will work in this salad.
- Dried Cranberries: I used unsweetened for less sugar!
Lemon Ginger Vinaigrette
- Fresh Ginger: Fresh is always best and ginger has the best health benefits. If you don’t like ginger, feel free to use less or omit it completely.
- Fresh Lemon Juice: Fresh lemon juice adds a bright acidity to the vinaigrette.
- Lemon Zest: Brings out the lemon flavor in the dressing.
- Dijon Mustard: Adds a creamy texture and tangy flavor.
- Honey: Provides sweetness. Agave or maple syrup can also be used.
- Extra Virgin Olive Oil: Binds all of the ingredients together and the base of the dressing.
- Salt and Pepper: To taste.
Detox Salad Recipe
These are the ingredients I used, but you can always mix and match with what you have in your fridge! The beauty of salads is that they taste good with so many different additions! Check out the recipe card at the bottom of the post for exact measurements.
Salad
- Wash, Prepare, and Combine Salad Ingredients: Add all the ingredients for the salad to a large bowl.
Lemon Ginger Vinaigrette
- Peel the Ginger: Peel the ginger then add it whole or chopped to a food processor .
- Blend: Add the lemon juice, lemon zest, dijon, and honey to the food processor and mix until combined. With the food processor running on low, slowly drizzle in the olive oil then salt and pepper to taste.
- Dress the Salad and Enjoy: Toss the detox salad with as much dressing as desired then serve immediately.
Detox Salad Tips and Variations
This detox salad is super simple to make and easy to switch up the flavors. This salad recipe is perfect when you are trying to add more veggies to your diet. Here are some variations to try.
- Add Protein: I know this is a detox salad, but you could add some protein to make it heartier. Crumbled bacon, hard-boiled eggs , or grilled chicken breast would be delicious!
- Switch Up the Veggies: Use any greens or combination of greens you would like for this salad! You can also use green cabbage in place of the purple cabbage. Throw some avocado on top, and feel free to add chopped peppers, cucumbers, red onion, brussels sprouts, or zucchini.
- Dried Fruit: Use different dried fruit like dried blueberries or cherries because they are rich in antioxidants!
- Nuts: Switch up the nuts and add your favorites!
- Dressing: Even though the lemon ginger vinaigrette is perfect on this detox salad, you could use other dressings! I would recommend this balsamic vinaigrette or my apple cider vinaigrette .
Detox Inspiration
Detox Recipes : I love a good detox recipe to kick start my body into eating healthy! Adding more vegetables is always my go-to answer for feeling better. Try my detox soup for lunch or this detox smoothie for breakfast in the mornings! And make sure to drink this easy and delicious detox fruit water throughout the day. Eating healthy never tasted SO good!
Leftover Detox Salad
If you plan on making this salad ahead of time, I recommend storing the salad and dressing separately so the greens don’t wilt. I like to have all of the salad ingredients ready to go. Then I assemble it right before serving.
- Fridge: Store the salad ingredients without the dressing, in an airtight container in the fridge for up to 3 days. Once the salad has been tossed with the dressing, it’s best to be eaten the same day. The leftovers may be stored for up to 24 hours, but it will get more wilted the longer it sits.
More Healthy Recipes to Try
I’m really trying to eat better and that includes adding fiber and protein to my diet. I love this three bean salad recipe for meal prep for the week. Here are a few more ideas for you to get started!
Beverages
Celery Juice
5 minutes
Desserts
Healthy Oatmeal Cookies
30 minutes
Beverages
Mixed Berry Smoothie
10 minutes
Side Dishes
Air Fryer Vegetables
15 minutes
Pin this now to find it later
Ingredients1x2x3x
Salad
- ▢ 3 cups kale, chopped
- ▢ 2 cups broccoli, chopped small
- ▢ 2 cups red cabbage, shaved
- ▢ 1 cup carrots, shredded
- ▢ ½ cup green onions, sliced thin
- ▢ 2 cups spinach, chopped
- ▢ 2 tablespoons pumpkin or sunflower seeds
- ▢ 2 tablespoons slivered almonds
- ▢ ¼ cup unsweetened dried cranberries
Lemon Ginger Vinaigrette
- ▢ 2 tablespoons fresh ginger, about 1 small knob of ginger
- ▢ ¼ cup fresh lemon juice
- ▢ 1 tablespoon lemon zest
- ▢ 1 tablespoon dijon mustard
- ▢ 2 tablespoons honey
- ▢ 1 cup extra virgin olive oil
- ▢ salt and pepper to taste
Instructions
Salad
- Wash and prepare the 3 cups kale, 2 cups broccoli, 2 cups red cabbage, 1 cup carrots, ½ cup green onions, 2 cups spinach, 2 tablespoons pumpkin or sunflower seeds , 2 tablespoons slivered almonds , ¼ cup unsweetened dried cranberries then add all of them to a large bowl.
Lemon Ginger Vinaigrette
- Peel 2 tablespoons fresh ginger, then add it whole or chopped to a food processor.
- Add ¼ cup fresh lemon juice , 1 tablespoon lemon zest , 1 tablespoon dijon mustard , 2 tablespoons honey to the food processor and mix until combined. With the food processor running on low, slowly drizzle in the 1 cup extra virgin olive oil . Add salt and pepper to taste.
- Toss the salad together with as much dressing as desired. Serve immediately.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Additional Info
Detox Salad
Ingredients
Salad
- 3 cups kale, chopped
- 2 cups broccoli, chopped small
- 2 cups red cabbage, shaved
- 1 cup carrots, shredded
- ½ cup green onions, sliced thin
- 2 cups spinach, chopped
- 2 tablespoons pumpkin or sunflower seeds
- 2 tablespoons slivered almonds
- ¼ cup unsweetened dried cranberries
Lemon Ginger Vinaigrette
- 2 tablespoons fresh ginger, about 1 small knob of ginger
- ¼ cup fresh lemon juice
- 1 tablespoon lemon zest
- 1 tablespoon dijon mustard
- 2 tablespoons honey
- 1 cup extra virgin olive oil
- salt and pepper to taste
Instructions
Salad
- Wash and prepare the 3 cups kale, 2 cups broccoli, 2 cups red cabbage, 1 cup carrots, ½ cup green onions, 2 cups spinach, 2 tablespoons pumpkin or sunflower seeds , 2 tablespoons slivered almonds , ¼ cup unsweetened dried cranberries then add all of them to a large bowl.
Lemon Ginger Vinaigrette
- Peel 2 tablespoons fresh ginger, then add it whole or chopped to a food processor.
- Add ¼ cup fresh lemon juice , 1 tablespoon lemon zest , 1 tablespoon dijon mustard , 2 tablespoons honey to the food processor and mix until combined. With the food processor running on low, slowly drizzle in the 1 cup extra virgin olive oil . Add salt and pepper to taste.
- Toss the salad together with as much dressing as desired. Serve immediately.
Nutrition
QR code
Scan this QR code with your phone’s camera to view this recipe on your mobile device.
Detox Salad https://therecipecritic.com/detox-salad/
