Detox Salad With Lemon

This Detox Salad is a delicious way to get more nutrients into your life. Tossed with an easy lemon-ginger dressing, it will make you crave more veggies!

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Research suggests that eating more fiber can have a positive effect on your detoxification organs, including the gut, liver, and kidneys. Featuring crunchy broccoli, cabbage, and carrots, this salad packs plenty of fiber in each bite.

It’s a great salad that’s loaded with antioxidants , thanks to all of the fresh vegetables it contains.

Ingredients You’ll Need

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This salad gets its crunchy texture from finely chopped broccoli, shredded red cabbage, and carrots. If you would rather use kale or shredded Brussels sprouts, feel free to make a swap!

Topping this detox salad with sliced almonds or avocado will add some healthy fats and make it more filling. You could also use sunflower seeds or add a chopped apple for some crunch.

Fresh parsley and fresh cilantro add an extra layer of flavor to this salad, but if you only have one or the other, feel free to use what you have on hand.

If you like to read research studies, check out the potential benefits of parsley when it comes to neurotoxicity (studied in mice), depression and anxiety , and stress-induced gastric damage .

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How to Make the Best Detox Salad

In a large bowl, combine the lemon juice, olive oil, honey, garlic, ginger, salt, and black pepper. Whisk well to combine.

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Add in the finely chopped broccoli and shredded cabbage. Toss well to coat the crunchy veggies in the dressing, then add in the shredded carrots, green onions, parsley, and cilantro and stir again.

Let the salad marinate for 10 minutes to help the flavors meld. Then top with crunchy almonds, sliced avocado, or any other toppings you love and serve right away. For a complete meal, you can top it with one of your favorite proteins, like baked chicken , cooked quinoa , or crispy tofu .

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Storage Tip: Leftovers can be stored in an airtight container with a lid for up to 3 days in the fridge.

Yes, swap the honey for maple syrup to make it vegan.

If you want to make the dressing separately, you can double it and store it in the fridge for up to a week. Drizzle it on any other salad greens you love!

You can replace the lemon juice with 2 to 3 tablespoons of apple cider vinegar.

Looking for more healthy salad recipes? Try my Kale Salad , Greek Cauliflower Salad , or Mediterranean Mason Jar Salad .

IngredientsUS CustomaryMetric1x2x3x

3 tablespoons fresh lemon juice
1 tablespoon Dijon mustard
2 tablespoons extra virgin olive oil
1 clove garlic , minced
1 inch fresh ginger , minced
1 tablespoon honey
¼ teaspoon salt and pepper
2 cups finely diced broccoli
2 cups shredded red cabbage
1 cup shredded carrots
½ cup fresh cilantro , chopped
½ cup fresh parsley , chopped
2 green onions , chopped
½ cup sliced almonds (optional topping)

Instructions

In a large bowl, combine the lemon juice, mustard, olive oil, garlic, ginger, honey, salt, and pepper. Whisk well to combine the dressing.
To the large bowl of dressing, add the broccoli, cabbage, carrots, cilantro, parsley, and green onion. Toss well to coat the veggies in the dressing. If you have time, the flavor gets better as the veggies marinate, so it’s best if the salad can rest for 10 to 15 minutes.
Stir well just before serving, then top with the sliced almonds for added crunch. Leftover salad can be stored in an airtight container in the fridge for up to 5 days.

Video

Notes

Nutrition

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