Whether you need a good ‘ole detox on a Monday or you are following our detox plan, this salad is the perfect dish! It’s easy to make and can last in the fridge all week for a quick, healthy bite anytime you feel hungry! You’ll want to make extra dressing for your other salads—I’m obsessed with this recipe!
It’s pretty powerful—loaded with detoxifying vegetables with an abundance of nutrients. And so pretty, don’t you think?
Although you can chop the vegetables using a food processor, it is not necessary.
2 C. kale, chopped
2 C. broccoli florets
1 C. red peppers, chopped
1 C. Brussels sprouts, chopped
2 C. red cabbage, chopped
1 C. carrots, shredded
½ C. fresh parsley, chopped
3 Tbsp. extra virgin olive oil
½ C. fresh lemon juice
1 Tbsp. fresh ginger, peeled and zested or grated
3 tsp. Dijon mustard
2 tsp. pure honey (or maple syrup)
¼ tsp. Himalayan pink salt
1-2 Tbsp. nuts of choice: almonds, walnuts, pine nuts, etc.
1/2 Tbsp. sunflower seeds
Mix all the salad ingredients together in a large bowl. In a small bowl or dressing shaker, mix all the ingredients for the dressing and drizzle over top of the salad. Blend well to coat all the vegetables. Top with toppings of choice and enjoy!