Name: Detox Salad
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Cuisine: American
Ingredients: 2 cups kale, stems removed, finely chopped; 1 1/2 cups broccoli florets, very finely chopped; 1 1/2 cups Brussels sprouts, thinly shredded; 1 cup red cabbage, finely shredded; 1 cup carrots, shredded; 1/4 cup fresh flat-leaf parsley, roughly chopped; 1/3 cup sliced almonds, toasted; 1/4 cup roasted sunflower seeds; 3 tablespoons extra virgin olive oil; Juice of 1 large lemon (about 3 tablespoons); 1 tablespoon apple cider vinegar; 1 teaspoon fresh ginger, grated; 1 teaspoon honey (swap with maple syrup for vegan); 1 clove garlic, finely grated on a microplane; 1/2 teaspoon Dijon mustard; Salt and black pepper to taste

Description

Detox Salad packs shredded kale, broccoli, Brussels sprouts, red cabbage, carrots, toasted almonds, and sunflower seeds into one big beautiful bowl, all tossed in a bright lemon ginger dressing. It makes a massive batch that keeps you fed all week long.

Ingredients

FOR THE SALAD

2 cups kale, stems removed, finely chopped

1 1/2 cups broccoli florets, very finely chopped

1 1/2 cups Brussels sprouts, thinly shredded

1 cup red cabbage, finely shredded

1 cup carrots, shredded

1/4 cup fresh flat-leaf parsley, roughly chopped

1/3 cup sliced almonds, toasted

1/4 cup roasted sunflower seeds

FOR THE LEMONY GINGER DRESSING

3 tablespoons extra virgin olive oil

Juice of 1 large lemon (about 3 tablespoons)

1 tablespoon apple cider vinegar

1 teaspoon fresh ginger, grated

1 teaspoon honey (swap with maple syrup for vegan)

1 clove garlic, finely grated on a microplane

1/2 teaspoon Dijon mustard

Salt and black pepper to taste

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Instructions

1. Add sliced almonds to a dry skillet over medium heat. Stir constantly for 2 to 3 minutes until golden and fragrant. Transfer to a plate immediately to cool.

2. Use the shredding attachment on your food processor to process the kale, broccoli, Brussels sprouts, cabbage, and carrots in batches. Without a food processor, use a sharp knife and box grater.

3. Combine olive oil, lemon juice, apple cider vinegar, grated ginger, honey, grated garlic, Dijon, salt, and pepper in a small bowl or mason jar. Whisk vigorously or seal and shake until smooth and emulsified. Taste and adjust.

4. Add all shredded vegetables and parsley to a large bowl. Pour the dressing over everything and toss thoroughly. Massage the kale and Brussels sprouts with your hands for 30 to 60 seconds to break down the fibers and tenderize them.

5. Let the dressed salad rest 15 to 20 minutes before eating. Scatter toasted almonds and sunflower seeds over each serving right before eating.

Notes

Let the dressed salad rest 15 to 20 minutes before serving — the acid softens Brussels sprouts and kale into something far more enjoyable.

Grate garlic on a microplane instead of mincing — it creates a smooth paste that dissolves into the dressing without harsh raw garlic bites.

Store almonds and seeds separately and add fresh to each serving so they stay crunchy all week.

Prep Time: 20 minutes
Cook Time: 5 minutes
Category: Salad, Side Dish
Method: No Cook
Cuisine: American