Ready for some salad love? This Crunchy Detox Salad recipe is loaded with chopped vegetables, almonds and raisins all tossed in a delicious lemon ginger vinaigrette. It’s one of my favorite detox salad recipes and it’s a salad that you’ll want to add to your daily wellness plan.
1. Crunchy Detox Salad Recipe
Ingredients
Salad
- 2 cups cauliflower, chopped
- 2 cups broccoli, chopped
- 1 cup red cabbage, chopped
- 1 cup carrots, chopped
- 1-1/2 cups fresh parsley, chopped
- 2 celery stalks, chopped
- 1/2 cup raw almonds, chopped
- 1/2 cup raw sunflower seeds
- 1/3 cup organic raisins
Vinaigrette
- 3 tablespoons olive oil
- 1/2 cup lemon juice
- 1 tablespoon fresh ginger, peeled and grated
- 2 tablespoons clover honey
- 1/2 teaspoon sea salt
Instructions
In a large salad bowl, combine the chopped cauliflower, broccoli, red cabbage, carrots, parsley, and celery.
Next, top the vegetables with the chopped raw almonds, sunflower seeds, and organic raisins.
In a small bowl, whisk together the olive oil, lemon juice, grated ginger, honey, and sea salt to create the vibrant vinaigrette.
Drizzle the vinaigrette over the salad and toss gently to coat all the ingredients evenly.
Let the salad sit for 15 – 20 minutes in the refrigerator, allowing the flavors to meld and the vegetables to marinate in the dressing.
Serve the Crunchy Detox Salad chilled, garnished with additional parsley or a sprinkle of sunflower seeds, if desired.
Frequently Asked Questions
Can I Make This Salad Ahead Of Time?
This is a great salad to make ahead of time. To do so, finely chop the ingredients and whisk together the salad dressing then store them separately in air-tight containers until you’re ready to toss and serve.
How To Store Leftovers?
Leftovers of this detox salad can be stored in an airtight container in the refrigerator for up to 5 days. Leftovers are best if the salad and dressing are stored separately.
