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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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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

Find it online: https://cookcrisis.com/detox-kale-salad-with-lemon-ginger-vinaigrette-recipe/