Description
This Detox Salad is a vibrant and nutrient-packed dish featuring kale, red cabbage, carrots, broccoli, and fresh apple, tossed with a tangy lemon and apple cider vinegar dressing. Packed with antioxidants, fiber, and healthy fats, it’s a perfect vegan and gluten-free recipe for cleansing, energizing, and enjoying a wholesome meal without any cooking.
Ingredients
Scale
Vegetables and Fruits
- 2 cups chopped kale, stems removed
- 1 cup shredded red cabbage
- 1 cup shredded carrots
- 1 cup chopped broccoli florets
- 1 apple, cored and chopped
- 1/4 cup chopped fresh parsley
Seeds and Dried Fruit
- 1/4 cup sunflower seeds
- 1/4 cup dried cranberries (unsweetened)
Dressing
- 2 tablespoons lemon juice
- 2 tablespoons olive oil
- 1 tablespoon apple cider vinegar
- 1 teaspoon maple syrup
- Salt and pepper to taste
Instructions
- Prepare the Vegetables and Fruit: In a large mixing bowl, combine the chopped kale, shredded red cabbage, shredded carrots, chopped broccoli florets, chopped apple, and chopped fresh parsley to form the salad base.
- Mix the Dressing: In a small bowl, whisk together the lemon juice, olive oil, apple cider vinegar, maple syrup, salt, and pepper until the ingredients are fully combined and create a smooth dressing.
- Toss the Salad: Pour the dressing over the mixed salad ingredients. Toss everything thoroughly to ensure all the vegetables and fruit are evenly coated with the dressing, enhancing their flavors.
- Let It Rest: Allow the salad to sit for at least 10 minutes before serving. This resting time helps all the flavors meld together beautifully for a more harmonious taste.
- Serve: Enjoy the salad chilled or at room temperature as a fresh, detoxifying meal or side dish.
Notes
- You can substitute the apple with pear or mango for a different flavor twist.
- For extra protein and fiber, consider adding cooked quinoa or chickpeas to the salad.
- Massaging the kale with a bit of lemon juice before mixing can help soften the greens for a more tender texture.
