Introduction

This Detox Salad is a vibrant mix of nutrient-packed greens and crunchy vegetables, dressed with a zesty lemon ginger vinaigrette. It’s perfect for a light lunch or a refreshing side that energizes and satisfies.

Detox Kale Salad with Lemon Ginger Vinaigrette Recipe - Recipe Image

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

Step 1: Wash and prepare the kale, broccoli, red cabbage, carrots, green onions, and spinach. Chop or shred them as described, then add all to a large salad bowl along with the pumpkin or sunflower seeds, slivered almonds, and dried cranberries.
Step 2: To 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, then blend until combined.
Step 3: With the food processor running on low speed, slowly drizzle in the extra virgin olive oil until the dressing emulsifies. Season with salt and pepper to taste.
Step 4: Pour the dressing over the salad and toss to combine thoroughly. Serve immediately for the freshest taste and texture.

Tips & Variations

For extra crunch, try adding chopped celery or toasted walnuts.
You can substitute honey with maple syrup for a vegan option.
If you prefer a milder dressing, reduce the amount of fresh ginger.
Let the salad sit for 10-15 minutes after tossing to allow flavors to meld nicely.

Storage

Store any leftover salad and dressing separately in airtight containers in the refrigerator. The salad is best consumed within 1-2 days for optimal freshness. Gently toss before serving again. The dressing can be refrigerated for up to one week; bring to room temperature and whisk before reusing.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this salad ahead of time?

Yes, you can prepare the vegetables and dressing separately in advance. Combine just before serving to keep the greens crisp.

Is this salad suitable for a vegan diet?

It can be made vegan by substituting honey with a plant-based sweetener like maple syrup or agave nectar.

Detox Kale Salad with Lemon Ginger Vinaigrette Recipe

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★★★★★

4.7 from 83 reviews

A vibrant and nutrient-packed Detox Salad featuring a mix of kale, broccoli, red cabbage, carrots, spinach, and crunchy seeds and nuts, tossed in a zesty and slightly sweet lemon ginger vinaigrette. This salad is perfect for a healthy, refreshing meal that boosts detoxification and energizes your day.

Author: Marco
Prep Time: 15 minutes
Cook Time: 0 minutes
Total Time: 15 minutes
Yield: 6 servings 1x
Category: Salad
Method: No-Cook
Cuisine: American
Diet: Vegetarian

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 Salad Ingredients: Wash and chop the kale, broccoli, red cabbage, carrots, green onions, and spinach as specified. Combine all the chopped vegetables, seeds, almonds, and dried cranberries in a large salad bowl.
Make Lemon Ginger Vinaigrette: Peel the fresh ginger and place it into a food processor. Add fresh lemon juice, lemon zest, dijon mustard, and honey. Blend until the mixture is combined.
Emulsify Dressing: With the food processor running on low speed, slowly drizzle in the extra virgin olive oil to create a smooth and well-emulsified vinaigrette. Season with salt and pepper to taste.
Dress the Salad: Pour the desired amount of dressing over the salad and toss thoroughly to combine all ingredients evenly. Serve immediately for freshness and optimal flavor.

Notes

Use a food processor or blender to ensure the dressing is smooth and emulsified well.
Adjust the amount of dressing based on your preference for a lighter or more thoroughly coated salad.
For added protein, consider adding grilled chicken or chickpeas.
The salad is best served fresh but can be refrigerated for up to one day; dress just before serving to avoid wilting.
Substitute honey with maple syrup to make it vegan if desired.

Keywords: detox salad, kale salad, lemon ginger vinaigrette, healthy salad, gluten free salad, vegetarian salad