Crunchy Detox Salad Recipe

Introduction

This Crunchy Detox Salad is a vibrant mix of fresh vegetables, nuts, and seeds, tossed in a zesty lemon-ginger vinaigrette. It’s perfect for a light, refreshing meal that nourishes and energizes your body.

Ingredients

• 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
• 3 Tbsp olive oil
• 1/2 cup lemon juice
• 1 tablespoon fresh ginger, peeled and grated
• 2 tablespoons clover honey
• 1/2 teaspoon sea salt

Instructions

1. Step 1: Chop all the vegetables using a sharp knife or pulse each ingredient individually in a food processor until finely chopped.
2. Step 2: In a large bowl, combine the chopped cauliflower, broccoli, red cabbage, carrots, parsley, celery, almonds, sunflower seeds, and raisins.
3. Step 3: Prepare the vinaigrette by placing olive oil, lemon juice, grated ginger, honey, and sea salt in a mason jar. Seal the lid tightly and shake well, or whisk the ingredients together in a small bowl.
4. Step 4: Toss the salad with the vinaigrette until everything is evenly coated.
5. Step 5: For best flavor, refrigerate the salad for up to an hour before serving to let the flavors meld.

Tips & Variations

• Swap almonds for walnuts or pecans for a different nutty flavor.
• Add a pinch of chili flakes to the vinaigrette for a spicy kick.
• Use apple cider vinegar instead of lemon juice for a tangier dressing.
• Toast the nuts and seeds lightly to enhance their crunch and aroma.

Storage

Store the salad in an airtight container in the refrigerator for up to 2 days. The vinaigrette may cause the vegetables to soften over time, so it’s best enjoyed fresh. Re-toss the salad before serving. This salad is usually served cold and does not require reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the salad ahead of time?

Yes, you can prepare and chop the vegetables in advance and store them separately. Toss with the vinaigrette just before serving to keep the salad crisp.

Is this salad suitable for a vegan diet?

If you replace the clover honey with a plant-based sweetener like maple syrup or agave nectar, this salad is completely vegan-friendly.

Crunchy Detox Salad Recipe

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★★★★★

4.8 from 69 reviews

A vibrant and crunchy detox salad packed with nutrient-rich vegetables, nuts, and seeds, tossed in a zesty ginger-lemon vinaigrette. This refreshing salad offers a perfect balance of textures and flavors, making it a great choice for a healthy, cleansing meal or side dish.

• Author: Dylan
• Prep Time: 20 minutes
• Cook Time: 0 minutes
• Total Time: 20 minutes
• Yield: 6 servings 1x
• Category: Salad
• Method: No-Cook
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Vegetables and Herbs

• 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

Nuts and Seeds

• 1/2 cup raw almonds, chopped
• 1/2 cup raw sunflower seeds

Other Ingredients

• 1/3 cup organic raisins

Vinaigrette

• 3 Tbsp olive oil
• 1/2 cup lemon juice
• 1 tablespoon fresh ginger, peeled and grated
• 2 tablespoons clover honey
• 1/2 teaspoon sea salt

Instructions

1. Prepare the Vegetables: Either chop all the vegetables and herbs finely using a sharp knife or pulse them individually a few times in a food processor until finely chopped. This ensures a consistent texture throughout the salad.
2. Make the Vinaigrette: Combine olive oil, lemon juice, freshly grated ginger, clover honey, and sea salt in a mason jar. Seal the lid tightly and shake vigorously to blend the dressing. Alternatively, whisk all vinaigrette ingredients together in a bowl. Refrigerate for up to an hour to let flavors meld before tossing with salad.
3. Assemble the Salad: In a large mixing bowl, add the chopped vegetables, parsley, celery, almonds, sunflower seeds, and raisins. Pour the prepared vinaigrette over the salad and toss thoroughly to coat all ingredients evenly.

Notes

• For best texture, finely chop vegetables instead of pureeing to maintain crunch.
• The salad can be refrigerated for up to 24 hours but is best eaten fresh to retain crunchiness.
• Adjust honey amount in vinaigrette for desired sweetness.
• Make sure to shake or whisk the vinaigrette well before serving as ingredients may separate.
• Raw almonds and sunflower seeds add valuable healthy fats and protein.

Keywords: detox salad, crunchy salad, healthy salad, vegetarian salad, gluten free, raw salad, lemon vinaigrette, clean eating