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Crunchy Detox Salad

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Crunchy Detox Salad is a fresh, colorful mix of finely chopped vegetables, herbs, nuts, seeds, and a bright lemon-ginger vinaigrette. It is crisp, lightly sweet, and full of texture, making it perfect for a refreshing lunch, dinner, or meal prep.

Ingredients

  • 2 cups cauliflower, chopped
  • 2 cups broccoli, chopped
  • 1 cup red cabbage, chopped
  • 1 cup carrots, chopped
  • 1 1/2 cups fresh parsley, chopped
  • 2 celery stalks, chopped
  • 1/2 cup raw almonds, chopped
  • 1/2 cup raw sunflower seeds
  • 1/3 cup organic raisins
  • 3 tablespoons olive oil
  • 1/2 cup lemon juice
  • 1 tablespoon fresh ginger, peeled and grated
  • 2 tablespoons clover honey
  • 1/2 teaspoon sea salt

Instructions

  1. Finely chop the cauliflower, broccoli, red cabbage, carrots, parsley, and celery using a sharp knife or by pulsing each ingredient separately in a food processor until finely chopped.
  2. Add all chopped vegetables to a large mixing bowl.
  3. Stir in the chopped almonds, sunflower seeds, and raisins until evenly distributed.
  4. In a mason jar or small bowl, combine olive oil, lemon juice, grated ginger, honey, and sea salt. Shake or whisk well until the dressing is fully blended.
  5. Pour the vinaigrette over the salad and toss thoroughly until all ingredients are evenly coated.
  6. Serve immediately or refrigerate for up to 1 hour before serving for enhanced flavor.

Notes

  • You can substitute kale or spinach for part of the parsley for a different green base.
  • Walnuts, pecans, or pumpkin seeds can replace almonds or sunflower seeds.
  • Add chickpeas, grilled chicken, tofu, or hard-boiled eggs for additional protein.
  • Reduce the honey and add extra lemon juice for a tangier dressing.
  • Diced apple, dried cranberries, or pomegranate seeds can replace raisins for a sweeter variation.
  • Store in an airtight container in the refrigerator for up to 3 days.
  • For best texture, store the dressing separately and toss with the salad just before serving.

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