Detox Kale and Veggie Salad with Lemon Ginger Vinaigrette Recipe

Introduction

This Detox Salad is a vibrant, nutrient-packed dish that’s perfect for refreshing your body and palate. Packed with leafy greens, crunchy veggies, and a zesty lemon-ginger dressing, it’s a delicious way to feel energized and satisfied.

Ingredients

• 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
• 2 tablespoons fresh ginger (about 1 small knob)
• 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

1. Step 1: Wash and prepare the kale, broccoli, red cabbage, carrots, green onions, and spinach. Combine all these vegetables in a large mixing bowl along with the pumpkin or sunflower seeds, slivered almonds, and dried cranberries.
2. Step 2: Peel the fresh ginger and add it to a food processor. Add the lemon juice, lemon zest, Dijon mustard, and honey to the processor. Blend until smooth.
3. Step 3: With the food processor running on low, slowly drizzle in the olive oil to create a creamy vinaigrette. Season with salt and pepper to taste.
4. Step 4: Pour the dressing over the salad and toss well to combine. Add as much dressing as you prefer.
5. Step 5: Serve the salad immediately for the freshest flavor and texture.

Tips & Variations

• For extra protein, add grilled chicken or chickpeas to make it a more filling meal.
• Substitute lemon juice with apple cider vinegar for a different tangy twist.
• Use toasted nuts instead of raw for a deeper flavor and crunch.
• If you prefer a smoother dressing, blend the dressing ingredients longer until silky.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. To prevent the salad from becoming soggy, keep the dressing separate and add it just before serving. If refrigerated after dressing, toss again before eating and enjoy cold or allow it to come to room temperature briefly.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this salad ahead of time?

Yes, you can prepare the vegetables ahead and keep them refrigerated separately from the dressing. Combine and toss with the dressing just before serving for optimal freshness.

Is this salad suitable for a vegan diet?

To make this salad vegan, simply substitute the honey with maple syrup or agave nectar while keeping all other ingredients the same.

Detox Kale and Veggie Salad with Lemon Ginger Vinaigrette Recipe

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★★★★★

5 from 91 reviews

• Author: Harry
• Total Time: 15 minutes
• Yield: 4 servings 1x
• Diet: Low Fat

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Description

A vibrant and nutrient-packed detox salad featuring kale, broccoli, red cabbage, and spinach, tossed with a zesty lemon ginger vinaigrette. This fresh salad combines crunchy vegetables, nuts, seeds, and dried cranberries for texture and flavor, making it a perfect healthy meal or side dish to cleanse and energize your body.

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Ingredients

Scale 1x2x3x

Salad Ingredients

• 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), peeled
• 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

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Instructions

1. Prepare the Salad: Wash and chop the kale, broccoli, red cabbage, carrots, green onions, and spinach. Combine all these vegetables in a large mixing bowl along with the pumpkin or sunflower seeds, slivered almonds, and dried cranberries.
2. Make the Lemon Ginger Vinaigrette: Peel the fresh ginger and add it to a food processor. Add the fresh lemon juice, lemon zest, Dijon mustard, and honey to the processor.
3. Blend the Dressing: Pulse the ingredients together until partially combined, then with the processor running on low speed, slowly drizzle in the extra virgin olive oil to emulsify the dressing. Season with salt and pepper to taste.
4. Toss and Serve: Pour the desired amount of vinaigrette over the salad and toss thoroughly to coat all ingredients evenly. Serve the salad immediately for the freshest taste and crunch.

Notes

• For a nuttier flavor, lightly toast the seeds and almonds before adding to the salad.
• You can substitute honey with maple syrup for a vegan option.
• Adjust lemon juice and ginger quantity depending on preferred tanginess and spice level.
• Store leftover dressing in an airtight container in the refrigerator for up to 3 days.
• This salad is best served fresh to maintain the crisp textures.

• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Category: Salad
• Method: No-Cook
• Cuisine: American

Keywords: detox salad, kale salad, lemon ginger vinaigrette, healthy salad, vegan salad option, raw vegetable salad, nutritious salad