Detox Salad
The best Detox Salad at only 183 calories per cup is filled with kale, Brussels sprouts, red cabbage, carrots, herbs, seeds, almonds, cranberries, avocado and a delicious lemon vinaigrette. It's wonderful as-is and the perfect base for your favorite proteins! Enjoy as a side dish or vegan main all year round!
Servings: 6 cups
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
Serving: 1cup | Calories: 183kcal | Carbohydrates: 14g | Protein: 4g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.003g | Sodium: 23mg | Potassium: 397mg | Fiber: 5g | Sugar: 7g | Vitamin A: 3142IU | Vitamin C: 34mg | Calcium: 59mg | Iron: 1mg