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This Detox Salad is a delicious way to get more nutrients into your life. Tossed with an easy lemon-ginger dressing, it will make you crave more veggies!
Research suggests that eating more fiber can have a positive effect on your detoxification organs, including the gut, liver, and kidneys. Featuring crunchy broccoli, cabbage, and carrots, this salad packs plenty of fiber in each bite.
It’s a great salad that’s loaded with antioxidants, thanks to all of the fresh vegetables it contains.
Ingredients You’ll Need
This salad gets its crunchy texture from finely chopped broccoli, shredded red cabbage, and carrots. If you would rather use kale or shredded Brussels sprouts, feel free to make a swap!
Topping this detox salad with sliced almonds or avocado will add some healthy fats and make it more filling. You could also use sunflower seeds or add a chopped apple for some crunch.
Fresh parsley and fresh cilantro add an extra layer of flavor to this salad, but if you only have one or the other, feel free to use what you have on hand.
If you like to read research studies, check out the potential benefits of parsley when it comes to neurotoxicity (studied in mice), depression and anxiety, and stress-induced gastric damage.
How to Make the Best Detox Salad
In a large bowl, combine the lemon juice, olive oil, honey, garlic, ginger, salt, and black pepper. Whisk well to combine.
Add in the finely chopped broccoli and shredded cabbage. Toss well to coat the crunchy veggies in the dressing, then add in the shredded carrots, green onions, parsley, and cilantro and stir again.
Let the salad marinate for 10 minutes to help the flavors meld. Then top with crunchy almonds, sliced avocado, or any other toppings you love and serve right away. For a complete meal, you can top it with one of your favorite proteins, like baked chicken, cooked quinoa, or crispy tofu.
Storage Tip: Leftovers can be stored in an airtight container with a lid for up to 3 days in the fridge.
Frequently Asked Questions
Yes, swap the honey for maple syrup to make it vegan.
If you want to make the dressing separately, you can double it and store it in the fridge for up to a week. Drizzle it on any other salad greens you love!
You can replace the lemon juice with 2 to 3 tablespoons of apple cider vinegar.
Looking for more healthy salad recipes? Try my Kale Salad, Greek Cauliflower Salad, or Mediterranean Mason Jar Salad.
Ingredients
- 3 tablespoons fresh lemon juice
- 1 tablespoon Dijon mustard
- 2 tablespoons extra virgin olive oil
- 1 clove garlic , minced
- 1 inch fresh ginger , minced
- 1 tablespoon honey
- ¼ teaspoon salt and pepper
- 2 cups finely diced broccoli
- 2 cups shredded red cabbage
- 1 cup shredded carrots
- ½ cup fresh cilantro , chopped
- ½ cup fresh parsley , chopped
- 2 green onions , chopped
- ½ cup sliced almonds (optional topping)
Instructions
- In a large bowl, combine the lemon juice, mustard, olive oil, garlic, ginger, honey, salt, and pepper. Whisk well to combine the dressing.
- To the large bowl of dressing, add the broccoli, cabbage, carrots, cilantro, parsley, and green onion. Toss well to coat the veggies in the dressing. If you have time, the flavor gets better as the veggies marinate, so it's best if the salad can rest for 10 to 15 minutes.
- Stir well just before serving, then top with the sliced almonds for added crunch. Leftover salad can be stored in an airtight container in the fridge for up to 5 days.
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Notes
Nutrition
If you try this detox salad recipe, please leave a comment and star rating below letting me know how you like it.
This is really delicious. I’m eating it right now as I write along with your baked chicken breast recipe. I think the apple is a very refreshing addition and will always add it. Next time I’ll half the amount of Dijon, just my preference. Excited I have leftovers bc I’ll definitely eat this with my breakfast 😉
Now I’m going to make your oat flour chocolate chip cookies for dessert! Thanks!
My favorite thing about this salad is how versatile it is. I add chopped kale to mine and sometimes sliced fennel bulb. The dressing is drinkable! I also add a cup of cooked quinoa to make it a meal and layer the ingredients into a quart mason jar for easy work lunch. I love your recipes and ideas!
This detox salad is scrumptious, this salad is just perfect for any person suffering from high uric acid levels, I was really surprised by how the lemon-ginger dressing tasted, it gives a really juicy and flavorful taste to the salad.
THANK YOU SO MUCH!!!!!
This is so incredibly fresh and tasty!!! The dressing…. swoon worthy!!