Crunchy Detox Salad
Bright, tangy, and loaded with texture, this salad celebrates raw vegetables and a zesty ginger-lemon vinaigrette.
Ingredients
For the Base
- 2 cups cauliflower, chopped
- 2 cups broccoli, chopped
- 1 cup red cabbage, chopped
- 1 cup carrots, chopped
- 1.5 cups fresh parsley, chopped
- 2 stalks celery, chopped
- 0.5 cups raw almonds, chopped Keep them raw for the best crunch.
- 0.5 cups raw sunflower seeds
- 1/3 cup organic raisins Reduce to 2 tablespoons for less sweetness.
For the Vinaigrette
- 3 Tbsp olive oil
- 0.5 cups lemon juice Fresh is best for flavor.
- 1 tablespoon fresh ginger, peeled and grated
- 2 Tbsp clover honey Can be omitted for a vegan option.
- 0.5 teaspoon sea salt Adjust to taste.
For Serving (optional)
- extra chopped almonds or sunflower seeds For presentation.
Instructions
Preparation
- Use a sharp chef’s knife or food processor to chop the vegetables into small, even pieces.
- Add all chopped vegetables to a large mixing bowl and toss gently to combine.
Make the Vinaigrette
- Combine olive oil, lemon juice, grated ginger, honey, and salt into a mason jar. Shake vigorously until emulsified.
Dress the Salad
- Pour the vinaigrette over the salad and toss thoroughly.
- Refrigerate for up to an hour for best flavor.
Serve
- Transfer to a serving bowl, garnish, and serve chilled or at cool room temperature.
Notes
For maximum crunch, dress the salad just before serving. Store undressed salad to keep it fresh longer.