Dinner

My Favorite Detox Salad! Recipe

BySimon Carel October 14, 2025October 14, 2025

Introduction

This vibrant detox salad is packed with fresh, nutrient-rich vegetables and a zesty homemade dressing. It’s easy to prepare, refreshing, and perfect for a healthy boost any day of the week.

The image shows a fresh, colorful salad served in three white bowls of different sizes on a white marbled surface. The salad has many small chopped pieces with visible layers of green kale and lettuce, bright orange carrot shreds, deep purple cabbage, and some light beige almond pieces mixed throughout. The largest bowl is nearly full with a gold spoon inside, the medium bowl is partially visible with a serving, and the smallest bowl is in the foreground with a gold spoon resting inside it. Scattered around the bowls are whole almonds and a glass jar with yellow dressing, adding a natural and fresh feel to the scene. A white cloth is slightly visible in the bottom right corner. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups kale
2 cups broccoli florets
2 cups Brussels sprouts, roughly chopped
2 cups red cabbage, roughly chopped
1 cup carrots, roughly chopped
1/2 cup fresh parsley
1/2 cup almonds
1 to 2 tablespoons sunflower seeds
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

Step 1: Using a food processor, finely chop the kale, broccoli florets, Brussels sprouts, red cabbage, carrots, and parsley. You may need to do this in batches. Transfer all the chopped veggies to a large bowl and mix well.
Step 2: Add almonds to the food processor and pulse until they are roughly chopped. Combine the chopped almonds and sunflower seeds with the mixed vegetables in the bowl.
Step 3: In a small bowl, whisk together the olive oil, lemon juice, grated ginger, Dijon mustard, honey, and salt until well combined. Drizzle the dressing over the salad and toss to coat evenly. Serve immediately or refrigerate and use the dressing as needed.

Tips & Variations

For extra crunch, toast the almonds and sunflower seeds lightly before adding them to the salad.
Swap lemon juice with apple cider vinegar for a different tangy flavor.
Add sliced avocado or cooked quinoa to make the salad more filling.
If you prefer less bitterness, blanch the broccoli and Brussels sprouts briefly before processing.

Storage

Store the dressed salad in an airtight container in the refrigerator for up to 2 days. The vegetables may soften over time, so for best texture, keep the dressing separate and toss just before serving. Leftover dressing can be refrigerated for up to a week and used on other salads or as a marinade.