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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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
