A colorful healthy detox salad made of fresh and cleansing chopped vegetables tossed in a fabulous white balsamic vinaigrette dressing! Serve as a main dish for lunch or dinner to get ample nutrition, antioxidants, protein, vitamin C, and fiber!
Chopped salads are my favorite kind of salads, what about you? I just love having everything ready to eat that are already prepared into little bit size bits without overpowering chunks. Using a food processor makes this a super simple detox salad that whips together in as little as 15 minutes! This salad recipe is sure to keep healthy eating in check and delicious!
WHY THIS RECIPE WORKS
- Supports healthy weight, body cleanse, detox diet, and weight loss – A diet rich in fruits and vegetables, with controlled eating measures and physical activity has been known to improve weight loss goals [source]. This salad recipe fits right into any weight loss and healthy eating plan and is a delicious, crunchy, nutritional salad that leaves you feeling fabulous and satisfied from the inside out! It is made with fresh leafy greens, vegetables and healthy fats from walnuts (you can omit this if you have a nut allergy and replace it with seeds), avocado and olive oil. All of which keep you feeling full and fueled properly! Not to mention all of those are major brain food to help maximize the brain’s potential and eliminate brain fog and decrease inflammation.
- Vegan + Gluten-Free + Dairy-Free + Paleo + Whole30 approved salad – this detox kale salad caters to about every diet and is made with energizing plant-based ingredients.
- Family friendly salad – When I first served my family this detox kale salad my kids happily ate it too! My younger son loves salads and has requested this almost every night since with, “Mom, will you make me my favorite salad for dinner? You know, that kale salad!” This easy salad has delicious crunchy flavors and is chopped into fine pieces, making it pleasing for those picky about texture.
- Chopped for more flavor! – this detox salad is chopped using a food processor, which makes the flavors of every ingredient combine together with satisfying texture and taste. When tossed with the dressing, every piece of the salad greens gets evenly coated making this an incredibly tasty meal!
- Perfect for a flavorful main dish or side dish! – ya know those moments you don't want to serve the same old salad with dinner and need something new? This is just the ticket! Plus the salad dressing can be used various other salads.
WHAT GOES INTO THIS DETOX RECIPE
- Salad Ingredients– The heart of this detox salad is kale, broccoli, and purple cabbage (rich in antioxidants) which are chopped or pulsed into fine pieces. To keep it simple, shredded carrots are added – so no chopping required there! The final greens and vegetables are avocado, radish, cilantro and green onion. For crunch add walnuts (not shown in image) or you can also use almonds, pistachios, or seeds such as pumpkin and sunflower seeds.
- Salad Dressing– White balsamic vinegar, red wine vinegar, Dijon mustard, olive oil, salt, pepper and fresh garlic (to grate).
HOW TO MAKE THIS SALAD RECIPE
STEP 1. Start by making the salad dressing. Grate the garlic into a glass jar or bowl.
STEP 2. Add the remaining salad dressing ingredients and either cover the jar with a lid and shake, or stir together in a bowl. Set aside until ready to use.
STEP 3. Prepare the kale by removing the leaves from the stem then add the leaves to a food processor.
STEP 4. Blend until finely chopped. Then add 3 cups to a serving plate or bowl.
STEP 5. Add the broccoli to the food processor and blend until finely chopped. Transfer to the serving bowl and then chopped the red cabbage in the food processor and transfer to the serving bowl.
STEP 6. Chop and dice the cilantro, green onion, radish, avocado and walnuts. Arrange the ingredients in the serving plate.
STEP 7. Pour the prepared salad dressing on top.
STEP 8. Toss to mix the salad together until fully coated with the dressing. Serve right away.
FAQS and EXPERT TIPS
If losing weight is your goal then a salad a day is an excellent way to start and reach your health goals. Eating low calorie foods rich in nutrients and fiber keeps the body satisfied and full for longer than eating empty calorie foods such as crackers and grains that have no nutritional value.
The benefits of eating a salad a day are the same benefits as drinking from the fountain of youth. It can heal the body from the inside out, provide glowing skin, better digestion, lower blood pressure and cholesterol, and reduce the risk of cancers. A diet rich in plants and vegetables provides fiber, antioxidants, and eliminates free radicals [source].
Nobody likes a mushy meal, and salad greens vary for how crunchy they can be. This detox salad is super crunchy thanks to raw vegetables. Always add salad dressing right before serving to prevent the greens and produce from getting soggy.
Here are few things to add to this detox salad recipe to make it crunchy:
1. raw vegetables such as broccoli, cauliflower, jicama, cucumbers, carrots, radishes, peppers (don't add if avoiding night shade vegetables), and cabbage.
2. nuts and seeds such as almonds, walnuts, pistachios, cashews, Brazilian nuts, macadamia nuts, pumpkin seeds, and sunflower seeds.
Eat a salad every day along with smoothies and healthy detox drinks. You can mix it up with meal prepping this detox salad and make it in a big batch for the week. Just add the dressing and avocado right before serving.
1. Drink plenty of water throughout the day, including lemon water and this apple cider vinegar drink at least 3 times a day to activate digestion and boost liver enzymes that support eliminating the body of toxins.
2. Eat less calories than you burn each day. For example if you eat 2000 calories in a day, make sure to burn more than 2000 calories.
3. Lift weights and build muscle. Muscle weighs more than fat so building muscle will help the body burn more fat, even while at a resting state.
3. Fill up on salads, vegetables, and lean protein and avoid high inflammatory foods such as dairy and breads.
4. Do a body cleanse or fast if needed. Sometimes our body is “stuffy” and gets stuck from medicines, environmental toxins, stress, surgery, and everyday chemicals, making it hard to lose weight. Focusing on good nutrition, and a good body cleanse filled with fasting for 12 hours then eating foods rich with green tea, plants, vegetables and healthy fats (but don't overdue it), can help eliminate toxins and help the body lose weight fast.
5. Exercise every day. Just get moving every single day, even if it is just a 30 minute walk.
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Detox Salad
Equipment
- Food Processor
Ingredients
White Balsamic Vinaigrette Salad Dressing Ingredients:
- 2 tablespoons white balsamic vinegar
- 1 tablespoon red wine vinegar
- 1 tablespoon Dijon mustard
- 1 clove garlic minced/grated
- ¼ cup extra virgin olive oil
- pink Himalayan salt and black pepper to taste ( I used about ¼ teaspoon each)
Detox Kale Salad Ingredients:
- 3 cups finely chopped kale leaves stems removed before chopping, about 5-6 large leaves
- 2 cups finely chopped broccoli florets
- 2 cups finely chopped red cabbage
- 1 cup cilantro chopped then measured
- 1 cup shredded carrots
- ½ cup chopped walnuts
- 3 stalks green onion chopped (both green and white parts), about ⅓ cup
- 2 radishes thinly sliced
- 1 avocado skin and pit removed, and diced
Instructions
Make the Salad Dressing:
- In a mason jar or bowl, grate the garlic into the jar. Add the olive oil, balsamic vinegar, red wine vinegar, and mustard. Cover with a lid (or mix in a bowl). Sprinkle with a dash of salt and pepper to taste. Set aside until ready to use.
Make the Salad:
- Remove the leaves of the kale leaves from the stem. Add to a food processor and pulse until finely chopped. Transfer to a large serving or mixing bowl or set aside.
- Repeat and chop the broccoli and red cabbage. Set aside. Chop and dice the cilantro, green onion, walnuts, radishes and avocado.
- In a large serving plate or mixing bowl add the prepared kale, broccoli, cabbage, carrots, cilantro, green onion, walnuts, radishes and avocado. Top with the dressing and toss to coat until the ingredients are mixed. Season with salt and pepper to taste. Serve right away.
Notes
1. raw vegetables such as broccoli, cauliflower, jicama, cucumbers, carrots, radishes, peppers (don't add if avoiding night shade vegetables), and cabbage.
2. nuts and seeds such as almonds, walnuts, pistachios, cashews, Brazilian nuts, macadamia nuts, pumpkin seeds, and sunflower seeds. Notes 3. Nutrition is calculated without the addition of salt and pepper. Â
Nutrition
recipe adapted from Gimme Some Oven
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