Detox Salad
This healthy and colorful detox salad is LOADED with lots of greens and fresh veggies. The added nuts and seeds give a delicious crunch and texture to the salad. Drizzled with a lemon ginger vinaigrette, this salad has so many vibrant flavors!
Servings: 6 servings
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
Calories: 445kcal | Carbohydrates: 21g | Protein: 4g | Fat: 40g | Saturated Fat: 5g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 28g | Sodium: 89mg | Potassium: 506mg | Fiber: 5g | Sugar: 13g | Vitamin A: 8450IU | Vitamin C: 85mg | Calcium: 152mg | Iron: 2mg
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