Description
This Detox Salad is a vibrant and nutrient-packed dish featuring kale, spinach, colorful vegetables, seeds, and a light lemon-olive oil dressing. It’s perfect for a quick, refreshing, and healthy meal that supports your body’s natural cleansing process while delivering fiber, antioxidants, and healthy fats.
Ingredients
Scale
Greens and Vegetables
- 2 cups chopped kale (stems removed)
- 1 cup baby spinach
- 1/2 cup shredded red cabbage
- 1/2 cup grated carrots
- 1/2 cup sliced cucumber
- 1/4 cup chopped parsley
Seeds and Grains
- 2 tablespoons pumpkin seeds
- 2 tablespoons sunflower seeds
- 1/4 cup cooked quinoa (optional)
Additional Ingredients
- 1/4 avocado (sliced)
- Juice of 1/2 lemon
- 1 tablespoon olive oil
- 1 teaspoon honey or maple syrup
- Pinch of sea salt
- Pinch of black pepper
Instructions
- Massage the Kale: Place the chopped kale in a large bowl and drizzle with a small amount of olive oil. Gently massage the kale with your hands for 1–2 minutes until it becomes slightly softened and tender. This step helps reduce the kale’s bitterness and makes it easier to eat.
- Add Remaining Salad Ingredients: Add the baby spinach, shredded red cabbage, grated carrots, sliced cucumber, chopped parsley, pumpkin seeds, sunflower seeds, sliced avocado, and cooked quinoa if using. Toss everything gently together to combine the ingredients evenly.
- Prepare the Dressing: In a small bowl, whisk together the lemon juice, remaining olive oil, honey or maple syrup, sea salt, and black pepper until well combined to create a fresh, tangy dressing.
- Toss the Salad with Dressing: Pour the dressing over the salad and toss thoroughly to ensure every bite is coated with the flavorful dressing. Serve immediately to enjoy the fresh textures and flavors.
Notes
- This salad is rich in fiber and antioxidants thanks to the fresh leafy greens and colorful vegetables.
- For added protein, consider mixing in grilled chicken, salmon, or chickpeas.
- If prepping in advance, store the dressing separately and add just before serving to keep the salad crisp.
