Dinner

My Favorite Detox Salad! Recipe

ByHugo Harnd April 26, 2026April 26, 2026

Introduction

This detox salad is a vibrant and nutrient-packed dish that combines fresh vegetables and a zesty homemade dressing. It’s perfect for a light lunch or a healthy side that energizes and refreshes you.

A large white bowl is filled with a colorful, finely chopped salad in three main layers: bright green kale and parsley, scattered orange carrot pieces, and thin strips of purple cabbage, all mixed together with small bits of light green cucumber and some sunflower seeds on top. A golden spoon peeks from the bottom right corner inside the bowl. Around the bowl, a few whole almonds and two lemon wedges are placed on a white marbled surface. In the background on the left side, there is a small white bowl with brown seeds and a glass jar filled with yellow oil. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

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
1/2 cup almonds
1 to 2 tablespoons sunflower seeds
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

Step 1: Using a food processor, process the kale, broccoli florets, brussels sprouts, red cabbage, and carrots until finely chopped. This may require a few batches. Transfer the mixture to a large bowl and stir in the fresh parsley.
Step 2: Place the almonds in the food processor and pulse until roughly chopped. Add the chopped almonds and sunflower seeds to the salad and mix well.
Step 3: In a small bowl, whisk together the olive oil, lemon juice, grated ginger, Dijon mustard, honey, and salt to create the dressing. Drizzle the dressing over the salad and toss to combine. Serve immediately or store the dressing separately for later use.

Tips & Variations

For extra crunch, toast the almonds and sunflower seeds lightly before adding them to the salad.
Swap honey for maple syrup to keep this salad vegan-friendly.
Add sliced avocado or cooked quinoa to turn this salad into a more filling meal.
If you don’t have a food processor, finely chop the vegetables by hand for a similar texture.

Storage

Store the salad and dressing separately in airtight containers in the refrigerator. The salad will keep fresh for up to 3 days, but it’s best enjoyed within 24 hours for optimal texture. Re-toss with dressing before serving. The dressing can be stored for up to a week.