Ingredients
Vegetables
- 2 cups kale
- 2 cups broccoli florets
- 2 cups brussels sprouts, roughly chopped
- 2 cups red cabbage, roughly chopped
- 1 cup carrots, roughly chopped
- 1/2 cup fresh parsley
Nuts & Seeds
- 1/2 cup almonds
- 1 to 2 tablespoons sunflower seeds
Dressing
- 3 tablespoons olive oil
- 1/2 cup lemon juice (or juice of two lemons)
- 1 tablespoon fresh ginger, peeled and grated
- 3 teaspoons Dijon mustard
- 2 teaspoons honey (or maple syrup)
- 1/4 teaspoon salt
Instructions
- Chop Vegetables: Using a food processor, process kale, broccoli florets, brussels sprouts, red cabbage, carrots, and fresh parsley until finely chopped. You may need to do this in batches due to quantity. Transfer the chopped vegetables to a large mixing bowl.
- Prepare Nuts & Seeds: Add almonds to the food processor and pulse until roughly chopped. Mix the chopped almonds and sunflower seeds into the bowl with the chopped vegetables, ensuring even distribution.
- Make Dressing: In a small bowl, whisk together olive oil, lemon juice, grated fresh ginger, Dijon mustard, honey (or maple syrup), and salt until well combined.
- Toss Salad: Drizzle the dressing over the salad mixture and toss gently to coat all ingredients evenly. Alternatively, store the dressing separately in a mason jar and add as needed.
- Serve: Enjoy the detox salad immediately or refrigerate for up to 1-2 days for the flavors to meld.
Notes
- You can substitute walnuts or pecans for almonds if preferred.
- Maple syrup can be used instead of honey to make this salad vegan-friendly.
- For extra crunch, toast almonds and sunflower seeds lightly before adding.
- This salad keeps well in the fridge for 1-2 days but is best eaten fresh to retain maximum nutrient value.
- Adjust salt and lemon juice to taste depending on your preference.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Vegan
