Detox Salad

5 from 4 votes

This Detox Salad is a refreshing and nutritious choice, perfect if you're looking to cleanse your palate and boost your health, especially after the holiday season. Packed with fresh greens like kale and Brussels sprouts, and combined with vibrant pomegranate seeds and crunchy seeds, it's a delightful mix of textures and flavors.

Prep Time20

Cook Time0

Total Time20

Course: Brunch, Lunch, Salad, Side Dish

Cuisine: American

Keyword: detox salad, salad recipe

Servings:

Calories: 334kcal

Author: Joanna Cismaru

Ingredients

2 cups kale destemmed and cut into bite-sized pieces
2 cups Brussels sprouts thinly sliced or shredded
1 cup red cabbage thinly sliced
1 large carrot grated
½ cup pomegranate seeds
½ cup mixed seeds eg. sunflower seeds, pumpkin seeds, chia seeds
1 avocado sliced
¼ cup dried cranberries
¼ cup fresh parsley chopped
2 tablespoons lemon juice freshly squeezed
2 tablespoons olive oil extra virgin
1 tablespoon apple cider vinegar
1 teaspoon honey
salt and pepper to taste

US Customary - Metric

Instructions

Place the torn kale pieces in a large salad bowl. Squeeze half of the lemon juice over the kale and massage it with your hands for about 2-3 minutes until the kale softens and becomes a deeper green color.
To the same bowl, add the sliced Brussels sprouts, red cabbage, grated carrot, and chopped parsley.
In a small bowl or jar, whisk together the olive oil, apple cider vinegar, honey or maple syrup, and the remaining lemon juice. Season with salt and pepper to taste. Adjust sweetness or acidity as needed.
Pour the dressing over the salad ingredients. Toss thoroughly to ensure all components are well-coated.
Top the salad with pomegranate seeds, mixed seeds, avocado slices, and dried cranberries.
Enjoy the salad immediately, or let it sit for 10-15 minutes to allow the flavors to meld together. This salad tastes even better the next day once the ingredients have had time to marinate in the dressing.

Notes

Kale Preparation: Ensure to remove the stems and massage the leaves with lemon juice for the best texture and flavor.
Substitutions: Feel free to substitute any of the greens or seeds with what you have on hand. For instance, swap kale with spinach, or sunflower seeds with chopped nuts.
Dressing Variations: If you prefer a different dressing, balsamic vinaigrette or a simple olive oil and lemon juice mix can also work well with this salad.
Storage Tips: Store leftovers in an airtight container in the fridge for up to 3 days. If you plan to store it, add avocado and seeds just before serving to maintain their freshness.
Serving Suggestion: This salad pairs wonderfully with grilled chicken or fish for a protein-packed meal.
Vegan Adaptation: Replace honey in the dressing with maple syrup or agave to make this salad vegan-friendly.

Nutrition