Crunchy Detox Salad
Learn how to make a crunchy detox salad with fresh veggies, healthy fats, and flavorful dressings. Perfect for a healthy, light meal!
Ingredients
For the Salad:
- 4 cups kale or spinach washed and chopped
- 1 cucumber sliced
- 1 red bell pepper sliced
- 1 carrot julienned
- 1 cup red cabbage shredded
- 1 avocado sliced
- 2 tbsp sunflower seeds
- 2 tbsp almonds chopped
- 1 tbsp chia seeds
For the Lemon Vinaigrette Dressing:
- 3 tbsp olive oil
- 2 tbsp fresh lemon juice
- 1 tsp Dijon mustard
- 1 tsp maple syrup optional
- Salt and pepper to taste
Instructions
- Wash and chop your kale or spinach. Start by placing them in a big salad bowl to create the base of your salad.
- Slice the cucumber, red bell pepper, and carrot. Shred the red cabbage. Add these to the bowl on top of the greens.
- Slice the avocado and gently mix it into the salad to add creaminess.
- Sprinkle the sunflower seeds, chopped almonds, and chia seeds over the salad for added crunch and nutrients.
- In a small bowl, whisk together olive oil, fresh lemon juice, Dijon mustard, and maple syrup. Season with salt and pepper to taste.
- Drizzle the lemon vinaigrette over the salad. Gently toss everything together to mix the ingredients and coat them well with the dressing.
- Serve immediately as a light, healthy meal or side dish.
Notes
- Feel free to swap kale or spinach with arugula for a peppery flavor.
- You can add a protein boost by including chickpeas, tofu, or quinoa.
- Keep any leftover salad (without dressing) in an airtight container in the fridge for up to 2 days. Add dressing just before serving.