Description
A vibrant and nutrient-packed detox salad featuring a medley of finely chopped kale, broccoli, brussels sprouts, red cabbage, and carrots, tossed with crunchy almonds, sunflower seeds, and a zesty lemon-ginger Dijon dressing. This salad is perfect for a healthy boost, rich in fiber and vitamins, and easy to prepare with a food processor.
Ingredients
Scale
Vegetables
- 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
Nuts & Seeds
- 1/2 cup almonds
- 1 to 2 tablespoons sunflower seeds
Dressing
- 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
- Prepare the Vegetables: Using a food processor, pulse the kale, broccoli florets, brussels sprouts, red cabbage, carrots, and fresh parsley until they are finely chopped. This may require processing in several batches to ensure everything is evenly chopped. Transfer the chopped vegetables into a large mixing bowl.
- Chop the Nuts: Add the almonds to the food processor and pulse a few times until they are roughly chopped. Avoid over-processing to maintain texture. Add the chopped almonds and the sunflower seeds to the bowl with the chopped vegetables, mixing well.
- Make the Dressing: In a small bowl, whisk together the olive oil, lemon juice, grated fresh ginger, Dijon mustard, honey (or maple syrup), and salt until fully combined and emulsified.
- Combine and Serve: Drizzle the prepared dressing over the salad mixture and toss thoroughly to coat all ingredients evenly. Alternatively, you can store the dressing in a mason jar and add it as needed. Enjoy the salad fresh for the best flavor and crunch.
Notes
- This salad is best eaten fresh but will keep refrigerated for up to 2 days.
- Use raw almonds for a fresh, crunchy texture; toasted almonds can also add a deeper flavor.
- Maple syrup can be substituted for honey to make the dressing vegan-friendly.
- For extra protein, consider adding chickpeas or grilled chicken.
- The texture can be adjusted by pulsing vegetables less or more depending on preference.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Blending
- Cuisine: American
Keywords: detox salad, kale salad, healthy salad, vegetarian salad, broccoli, brussels sprouts, red cabbage, almonds, lemon ginger dressing
