This Detox Salad is filled with kale, Brussels sprouts, red cabbage, carrots, herbs, seeds, almonds, cranberries, and avocado, then topped with a delicious lemon vinaigrette. It’s packed full of flavor and texture and most importantly, good nutrients. Enjoy as a side dish or lunch all week long!
The textures and taste of this Detox Salad are out of this world! From the hearty veggies and the crunchy seeds and almonds to the sweet chewy bursts from the cranberries, every bite is better than the last. The combination of flavors and textures really makes this salad recipe extra special! The perfect finishing touch is a drizzle of incredibly tasty homemade lemon vinaigrette. You are going to want to make this again and again!
Not only is this dish super tasty, but the ingredients are nutrient-rich and come together for a satisfying meal. You can always add some grilled chicken or chickpeas for added protein or keep it as-is, nice and light.
Reasons to love this salad
- Nutritious meal option: This salad is packed with nutrients from the veggies, nuts, seeds and avocado. It’s super filling too!
- Versatile: You can use this as a base recipe and add new and different mix-ins, so you never get bored. Change up the veggies, the lettuce, and even the dressing!
- Great for meal prep: Hearty salads like this one keep well for days. So, this is a salad that you can actually make ahead of time.
Ingredients needed
- Kale: Nourishing kale is the base for this bowl.
- Brussels sprouts: To bulk up the base of this salad, we’re mixing in sliced or shredded Brussels sprouts, which add even more nutrients and texture.
- Red cabbage: Adds extra color and heartiness.
- Carrot: Shredded carrots are full of beta-carotene and they add a subtle sweetness.
- Herbs: Use either chopped parsley or cilantro for herby flavor.
- Seeds: I like a mix of seeds for greater texture! Try pumpkin seeds, sunflower seeds, chia, flax or hemp seeds.
- Almonds: Love that nutty crunch!
- Dried cranberries: Add a nice pop of color and a hint of sweetness.
- Avocado: For creaminess and heart-healthy fats.
- Dressing: The dressing is a simple, yet flavorful mix of extra virgin olive oil, fresh lemon juice, vinegar, honey and salt & pepper.
How to make this recipe
Massage the greens: Place the chopped kale and Brussels sprouts into a large bowl. Drizzle with 1 Tablespoon of olive oil and massage for 1 minute or until kale and Brussels sprouts are softened.
Add more ingredients: To the same bowl, add the cabbage, carrot, and parsley.
Make the vinaigrette: In a small bowl, whisk together the olive oil, lemon, vinegar, honey, and a pinch of salt & pepper. Taste and adjust acidity and sweetness to taste.
Toss salad with dressing: Pour the dressing over the salad ingredients. Toss thoroughly to ensure all components are well-coated.
Add extra mix-ins: Top the salad with seeds, nuts, cranberries, and avocado and mix to combine.
Serve: Enjoy the salad immediately, or cover and place in the fridge for up to 24 hours. If making ahead of time, do not add the avocado until you are ready to serve.
Helpful tips
- Types of kale: We recommend using Tuscan kale (also known as dinosaur kale or lacinato kale) for this salad, rather than curly kale. It has a milder, sweeter flavor and is better for eating raw.
- Slice well: Thinly slice or shred the Brussels, cabbage, and carrots. It’s more pleasant to eat and will allow the vegetables to integrate better into the salad. You can also buy pre-shredded veggies for quicker prepping.
- Adjust ingredients: This salad is very forgiving. If you’d prefer more kale or want to add in different vegetables and toppings, feel free. You may also want less of the dressing, so add slowly and to your preference.
- Toast the almonds: For maximum flavor, toast the almonds in the oven. Spread whole raw almonds on a baking sheet and bake at 350ºF for 8-10 minutes. Let them cool until they are at room temperature before chopping and adding to the salad.
Frequently asked questions
Does salad help detox?
Studies have shown that eating plenty of fiber, which this salad is full of, can have a positive effect on your detoxification organs, including the gut, liver, and kidneys.
What to pair with this detox salad?
This salad would be great paired with a variety of other main dishes and sides. We also love to enjoy it on its own. Here are some serving suggestions: air fryer chicken thighs, caramelized onion grilled cheese, 15-minute lemon chicken or air fryer salmon bites, just to name a few. This would even be great to serve at potlucks, parties, and holiday gatherings for a healthier option!
Is it necessary to massage the kale?
We highly recommend massaging the greens to give the kale leaves and Brussels sprouts a softer, more tender texture. Massage by hand for at least 1 minute, or until the greens are to your desired softness.
Variations
This detox salad recipe is wonderful as written, but sometimes it’s nice to change things up depending on ingredients available and taste preferences. Here are some options:
- Fruit: Try adding in seasonal fruit like finely chopped apples or fresh berries.
- Protein: Top with sliced grilled chicken breast, shredded rotisserie chicken or salmon to make this salad a main course.
- Nuts: Switch things up and use chopped pecans, walnuts or even a sprinkle of pine nuts.
- Cheese: For extra flavor, sprinkle on some goat cheese, feta cheese, blue cheese or shaved parmesan cheese.
Storage recommendations
- Storing leftovers: Detox salad that has been tossed with dressing can be stored in an airtight container in the refrigerator for up to 24 hours.
- Meal prep: To make ahead, store the greens and veggies, toppings and dressing all separately.
- Storing kale: Kale is hearty and can be washed, cut and dried in advance. Store the leaves, wrapped in a paper towel in a zip-top plastic bag for up to 3 days.
- Dressing: Store the dressing in a jar with a lid and it will keep in the refrigerator for up to a week.
More healthy salad recipes
- Green Goddess Salad
- Greek Kale Salad
- Corn Avocado Salad
- Grilled Chicken Fajita Salad
- Avocado Caprese Salad
- Brussels Sprouts Salad
Detox Salad
Ingredients
- 2 cups kale, cut into small pieces
- 1 cup Brussels sprouts, thinly sliced or shredded
- 1 cup red cabbage, thinly sliced or shredded
- 1 large carrot , grated or julienned
- 2 Tablespoons fresh parsley or cilantro, chopped
- 1/4 cup mixed seeds, pumpkin seeds, sunflower seeds, chia, flax, hemp, etc
- ¼ cup almonds, crushed or sliced
- ¼ cup dried cranberries
- 1 avocado, sliced
- 2 Tablespoons extra virgin olive oil, divided
- 1 Tablespoon lemon juice, freshly squeezed
- 1 Tablespoon vinegar
- 1 teaspoon honey
- salt and pepper, to taste
Instructions
- Place the chopped kale and Brussels sprouts into a large bowl. Drizzle with 1 Tablespoon of olive oil and massage for 1 minute or until kale and Brussels sprouts are softened.
- To the same bowl, add the cabbage, carrot, and parsley.
- In a small bowl, whisk together the olive oil, lemon, vinegar, honey, and a pinch of salt & pepper. Taste and adjust acidity and sweetness to taste.
- Pour the dressing over the salad ingredients. Toss thoroughly to ensure all components are well-coated.
- Top the salad with seeds, nuts, cranberries, and avocado and mix to combine.
- Enjoy the salad immediately, or cover and place in the fridge for up to 24 hours. If making ahead of time, do not add the avocado until you are ready to serve.
Notes
- Storing leftovers: Detox salad that has been tossed with dressing can be stored in an airtight container in the refrigerator for up to 24 hours.
- Meal prep: To make ahead, store the greens and veggies, toppings and dressing all separately.
- Storing kale: Kale is hearty and can be washed, cut and dried in advance. Store the leaves, wrapped in a paper towel in a zip-top plastic bag for up to 3 days.
- Dressing: Store the dressing in a jar with a lid and it will keep in the refrigerator for up to a week.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
