Ingredients
Vegetables
- 2 cups kale, finely chopped
- 2 cups broccoli florets, finely chopped
- 2 cups brussels sprouts, roughly chopped
- 2 cups red cabbage, roughly chopped
- 1 cup carrots, roughly chopped
- 1/2 cup fresh parsley
Seeds & Nuts
- 1/2 cup almonds
- 1 to 2 tablespoons sunflower seeds
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
- Chop the Vegetables: Using a food processor, process the kale, broccoli florets, brussels sprouts, red cabbage, carrots, and parsley in batches until finely chopped. Transfer to a large bowl and mix well to combine all the veggies evenly.
- Prepare Nuts and Seeds: Add almonds to the food processor and pulse a few times until roughly chopped. Add the chopped almonds to the salad in the bowl along with the sunflower seeds, then toss to distribute them evenly throughout the salad.
- Make the Dressing: In a small bowl, whisk together olive oil, lemon juice, freshly grated ginger, Dijon mustard, honey (or maple syrup), and salt until the dressing is smooth and emulsified.
- Toss the Salad: Drizzle the dressing over the salad mixture. Toss gently but thoroughly to coat all the ingredients with the dressing. Alternatively, place the dressing in a mason jar to store and use as needed later.
- Serve and Enjoy: Serve the detox salad immediately for maximum freshness, or refrigerate it for an hour to allow the flavors to meld together before serving.
Notes
- This salad is best served fresh but can be refrigerated for up to 2 days.
- For a nut-free version, omit almonds and seeds or substitute with pumpkin seeds.
- Adjust the sweetness of the dressing by using more or less honey or maple syrup according to taste.
- The salad can be customized by adding other crunchy vegetables like radishes or celery if desired.
- Use a sharp food processor blade for the best chopping texture without pureeing the vegetables.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Blending
- Cuisine: American
- Diet: Vegetarian
