Crunchy Detox Salad
A vibrant medley of fresh vegetables, nuts, and a zesty vinaigrette, promoting well-being and delighting the taste buds.
Servings: 6 servings
Calories: 190kcal
Ingredients
For the Salad
- 2 cups chopped cauliflower Gives a delightful crunch and is rich in vitamins C and K.
- 2 cups chopped broccoli A powerhouse of nutrients, offers a vibrant green color and hearty texture.
- 1 cup chopped red cabbage Brings antioxidants and fiber, adding beautiful color.
- 1 cup chopped carrots Adds natural sweetness and infuses vibrant color.
- 1.5 cups chopped fresh parsley Elevates flavors and adds freshness.
- 2 stalks chopped celery Brings in a refreshing crunch and hydration.
- 1/2 cup chopped raw almonds Provides healthy fats and protein, adding a nutty flavor.
- 1/2 cup raw sunflower seeds Adds a delightful crunch and packed with essential oils.
- 1/3 cup organic raisins Sweetness contrasts beautifully with crunchy vegetables.
For the Vinaigrette
- 3 tablespoons olive oil Rich in healthy fats and adds smoothness.
- 1/2 cup lemon juice A zesty kick that brightens flavors.
- 1 tablespoon grated fresh ginger Adds a unique flavor and offers digestive benefits.
- 2 tablespoons clover honey Natural sweetness that balances the acidity of lemon juice.
- 1/2 teaspoon sea salt Enhances all the vibrant flavors.
Instructions
Preparation
- Begin by combining the olive oil, lemon juice, grated ginger, honey, and sea salt in a jar. Secure the lid and shake well until blended.
- Rinse all the vegetables thoroughly under cool water. Dry them well before chopping into bite-sized pieces.
- Coarsely chop the raw almonds to ensure delightful bites of nuttiness in your salad.
- In a large mixing bowl, combine all the chopped vegetables with the chopped almonds, sunflower seeds, and raisins. Toss gently.
- Pour the vinaigrette over the salad mixture and toss well to ensure every ingredient is coated.
- Cover the bowl and refrigerate for at least 30 minutes before serving to allow flavors to meld.
Notes
This salad is best served fresh. Store leftovers in an airtight container in the fridge for up to two days. For a more filling meal, consider adding grilled chicken, chickpeas, or quinoa.