Crunchy Detox Salad Recipe

I love mixing up this vibrant detox salad because it’s an explosion of color and texture in every bite. I combined kale, cabbages, broccoli, carrot, and red bell pepper with crunchy almonds, seeds, and dried cranberries, all tossed in a zesty lemon-olive oil dressing that feels both refreshing and nourishing.

I love creating recipes that not only taste amazing but also bring loads of nutritional benefits and help support a detox lifestyle. This Crunchy Detox Salad is one of my go-to recipes when I need a refreshing, nutrient-packed meal.

I start with 3 cups of chopped kale and add in 2 cups of shredded red cabbage and 2 cups of shredded green cabbage, both packed with antioxidants that help fight free radicals. I also toss in 1 cup of thinly sliced broccoli florets and 1 red bell pepper for a hint of sweetness and extra vitamins.

The 1/2 cup of roughly chopped almonds and 1/4 cup sunflower seeds add a satisfying crunch while providing healthy fats. My salad is finished with a tangy dressing made of 3 tbsp olive oil, 2 tbsp lemon juice, 1 tbsp honey, and minced garlic.

It fits perfectly with any diet that focuses on inflammation reduction as well as traditional Mediterranean ideas for healthy living. Enjoy this hearty salad loaded with detox benefits!

Why I Like this Recipe

I really dig this recipe for a bunch of reasons. First, I love that its really packed with a bunch of nutritious veggies like kale, cabbages, broccoli and carrots that make me feel good after eating them. Second, the crunch from the almonds and sunflower seeds mixed with the sweetness of dried cranberries creates a mix of textures that is just awesome. Third, the lemony, garlicky dressing gives the whole salad a burst of flavor thats both tangy and a little sweet which makes my taste buds happy. Fourth, I appreciate how quick and easy it is to put together even when Im in a rush, plus the colors and freshness it brings to my meal are a real mood booster.

Ready for some salad love? This Crunchy Detox Salad is loaded with cruciferous vegetables, the kind of detox and immune boosting foods that are full of antioxidants and anti inflammatory benefits to help detoxify your body. Its a colorful, delicious, and super nutritious salad that I always want to add to my daily detox routine because it not only tastes great but makes me feel refreshed too.

Ingredients

Ingredient Quantities

• 3 cups chopped kale (remove the stems)
• 2 cups shredded red cabbage
• 2 cups shredded green cabbage
• 1 cup broccoli florets, thinly sliced
• 1 medium carrot, julienned
• 1 red bell pepper, thinly sliced
• 1/2 cup roughly chopped almonds
• 1/4 cup sunflower seeds
• 1/4 cup dried cranberries
• 3 tbsp extra virgin olive oil
• 2 tbsp fresh lemon juice
• 1 tbsp honey (or maple syrup if you prefer)
• 1 small garlic clove, minced
• Salt and black pepper to taste

How to Make this

1. Wash all your veggies well and pat them dry.

2. Remove stems from kale and chop it into bite sized pieces.

3. Shred the red cabbage and green cabbage, then place them in a big bowl.

4. Thinly slice the broccoli florets, julienne the carrot and cut the red bell pepper into thin strips.

5. Toss in the chopped kale, shredded cabbages, broccoli, carrot and bell pepper together.

6. Add the roughly chopped almonds, sunflower seeds and dried cranberries to the mix.

7. In a small bowl, combine the extra virgin olive oil, fresh lemon juice, honey, minced garlic, salt and black pepper.

8. Whisk the dressing until its well blended.

9. Pour the dressing over the salad and toss it well so everything gets evenly coated.

10. Let the salad sit for about 5 minutes before serving so the flavors can mix together.

Equipment Needed

1. Cutting board
2. Sharp knife
3. Colander (or a large bowl for washing veggies)
4. Large mixing bowl
5. Small bowl for the dressing
6. Whisk
7. Measuring cups and spoons
8. Spatula or large spoon for tossing the salad

FAQ

Crunchy Detox Salad Recipe Substitutions and Variations

• If you dont have kale you can use baby spinach or collard greens, they work pretty well in the salad.
• You can swap red cabbage with purple cabbage if that’s what you got on hand.
• If almonds arent your thing you could substitute with walnuts or even pecans for a different crunch.
• Dried cranberries can be replaced by raisins or chopped dates for a sweeter twist.
• If extra virgin olive oil is missing try using avocado oil or grapeseed oil which both have a mild flavor.

Pro Tips

1. Try massaging the kale with a bit of the dressing before tossing it with the other veggies. It helps soften the leaves and cuts down on the bitter taste.
2. Toast the almonds and sunflower seeds in a dry pan for a few minutes until they’re lightly golden. This adds an awesome crunch and a richer flavor.
3. If you like a bit more tang, squeeze a little extra lemon juice over the salad just before serving to brighten up all the flavors.
4. Let the salad sit for a few more minutes after tossing with the dressing so the flavors get a chance to sink into the veggies.