Introduction

This Detox Salad is a vibrant, nutrient-packed dish filled with fresh greens, crunchy veggies, and a zesty lemon ginger vinaigrette. It’s perfect for a healthy lunch or a refreshing side that energizes and cleanses your body.

Detox 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, spinach, pumpkin or sunflower seeds, slivered almonds, and dried cranberries. Combine all these ingredients in a large bowl.
Step 2: Peel the fresh ginger and place it whole or chopped into a food processor. Add the lemon juice, lemon zest, dijon mustard, and honey. Blend until well 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: Toss the salad with the lemon ginger vinaigrette, adding as much dressing as you prefer. Serve immediately for the freshest flavor.

Tips & Variations

For a nut-free version, omit the almonds and pumpkin seeds and add toasted chickpeas for crunch instead.
If you prefer a milder dressing, reduce the amount of fresh ginger or substitute with ground ginger.
Add sliced avocado or cooked quinoa to make it more filling and nourishing.

Storage

Store leftover salad and dressing separately in airtight containers in the refrigerator for up to 2 days. Toss well before serving again. The salad is best enjoyed fresh to keep the veggies crisp, but it can be refrigerated and gently reheated or eaten cold as a refreshing meal.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the salad in advance?

Yes, you can prep the vegetables in advance, but keep the dressing separate until ready to serve to maintain freshness and texture.

Is this salad suitable for a vegan diet?

This recipe can easily be made vegan by replacing honey with maple syrup or agave nectar.

Detox Salad with Lemon Ginger Vinaigrette Recipe

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★★★★★

4.9 from 119 reviews

A vibrant and nutrient-packed Detox Salad featuring kale, broccoli, red cabbage, and spinach tossed with a zesty lemon ginger vinaigrette. This salad combines crunchy vegetables, sweet dried cranberries, and toasted nuts for a refreshing, healthful meal or side dish perfect for cleansing and energizing your body.

Author: Dana
Prep Time: 15 minutes
Cook Time: 0 minutes
Total Time: 15 minutes
Yield: 4 servings 1x
Category: Salad
Method: No-Cook
Cuisine: American
Diet: Gluten Free

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 the Vegetables: Wash and chop the kale, broccoli, red cabbage, carrots, green onions, and spinach as directed. Combine all these chopped and shredded vegetables along with pumpkin seeds, slivered almonds, and dried cranberries in a large mixing bowl.
Make the Lemon Ginger Vinaigrette: Peel the fresh ginger and either add it whole or roughly chopped to a food processor. Add the fresh lemon juice, lemon zest, dijon mustard, and honey. Blend these ingredients until smooth.
Emulsify the Dressing: With the food processor running on low speed, slowly drizzle in the extra virgin olive oil to create a smooth vinaigrette. Season with salt and pepper to taste and blend briefly once more.
Toss the Salad: Pour the prepared lemon ginger vinaigrette over the salad greens and toss well to coat evenly. Adjust dressing quantity to your preference.
Serve Immediately: Serve the salad right away for the freshest flavor and maximum nutrient retention.

Notes

For extra crunch, lightly toast the pumpkin seeds and slivered almonds before adding them to the salad.
The vinaigrette can be made a day ahead and stored in the refrigerator; bring it to room temperature and whisk before using.
Feel free to swap out the honey for maple syrup or agave nectar for a vegan option.
This salad is best consumed fresh but can be refrigerated for up to 1 day if pre-dressed.

Keywords: Detox salad, kale salad, lemon ginger vinaigrette, healthy salad, gluten free salad, raw salad, superfood salad