Description
This Detox Salad is a vibrant, nutrient-packed bowl combining kale, red cabbage, carrots, broccoli, and apple, tossed with a zesty olive oil and lemon dressing. Perfect for a healthy, vegan, and gluten-free meal prep option, it offers a refreshing crunch and a boost of antioxidants to support your detox goals.
Ingredients
Scale
Salad Ingredients
- 2 cups kale (finely chopped)
- 1 cup red cabbage (shredded)
- 1 cup carrots (shredded)
- 1 cup broccoli (finely chopped)
- 1 apple (diced)
- 1/4 cup parsley (chopped)
- 1/4 cup almonds (chopped)
- 1/4 cup sunflower seeds
- 1/4 cup dried cranberries (optional)
Dressing Ingredients
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- 1 tablespoon apple cider vinegar
- 1 teaspoon maple syrup or honey
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
Instructions
- Prepare the Vegetables and Fruit: In a large bowl, combine the finely chopped kale, shredded red cabbage, shredded carrots, finely chopped broccoli, diced apple, chopped parsley, chopped almonds, sunflower seeds, and dried cranberries if using. Make sure all ingredients are evenly distributed for a balanced flavor in every bite.
- Make the Dressing: In a small bowl or jar, whisk together the olive oil, lemon juice, apple cider vinegar, maple syrup (or honey), Dijon mustard, salt, and pepper until the mixture emulsifies and becomes smooth and cohesive. This dressing provides a tangy and slightly sweet complement to the fresh veggies.
- Toss the Salad: Pour the prepared dressing over the combined salad ingredients. Toss everything thoroughly until the salad is evenly coated with the dressing, ensuring each piece is flavorful and well-seasoned.
- Rest and Meld Flavors: Allow the salad to sit for 10–15 minutes before serving. This resting time softens the kale slightly and helps the flavors meld together, enhancing the overall taste and texture of the salad.
Notes
- This salad holds up well for meal prep and can be stored in the fridge for up to 3 days.
- You can add grilled chicken, chickpeas, or quinoa to make it a complete meal.
- To keep the salad vegan, use maple syrup instead of honey.
- For extra crunch, lightly toast the almonds and sunflower seeds before adding.
