Detox Salad with Lemon Ginger Vinaigrette Recipe
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.
- 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
