Description
A refreshing detox salad packed with crunchy vegetables and a zesty dressing, perfect for a light and nutritious meal.
Ingredients
Scale
- 2 cups kale
- 2 cups broccoli florets
- 2 cups Brussels sprouts, roughly chopped
- 2 cups red cabbage, roughly chopped
- 1 cup carrots, roughly chopped
- 1/2 cup fresh parsley
- 1/2 cup almonds
- 1 to 2 tablespoons sunflower seeds
- 3 tablespoons olive oil
- 1/2 cup lemon juice (or juice of two lemons)
- 1 tablespoon fresh ginger, peeled and grated
- 3 teaspoons Dijon mustard
- 2 teaspoons honey (or maple syrup)
- 1/4 teaspoon salt
Instructions
- Using a food processor, process all the veggies up to the parsley until finely chopped. Transfer to a large mixing bowl.
- Add the almonds to the food processor and pulse until roughly chopped. Gently fold these into the salad along with the sunflower seeds.
- In a small bowl, whisk together the olive oil, lemon juice, grated ginger, Dijon mustard, honey, and salt to create a dressing; drizzle over the salad or store in a mason jar for later use.
Notes
Make ahead and store the dressing separately to maintain the salad’s freshness. Feel free to swap in any seasonal ingredients or greens.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No Cooking
- Cuisine: Healthy
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 6g
- Sodium: 120mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 0mg