Description
Ready for some salad love? This Crunchy Detox Salad recipe is loaded with chopped vegetables, almonds and raisins all tossed in a delicious lemon ginger vinaigrette.
Ingredients
Scale
- 2 cups cauliflower, chopped
- 2 cups broccoli, chopped
- 1 cup red cabbage, chopped
- 1 cup carrots, chopped
- 1–1/2 cups fresh parsley, chopped
- 2 celery stalks, chopped
- 1/2 cup raw almonds, chopped
- 1/2 cup raw sunflower seeds
- 1/3 cup organic raisins
- 3 Tbsp olive oil
- 1/2 cup lemon juice
- 1 tablespoon fresh ginger, peeled and grated
- 2 tablespoons clover honey
- 1/2 teaspoon sea salt
Instructions
- Step: Chop the ingredients using a good sharp knife, or toss them individually in a food processor and pulse a few times so they are finely chopped.
- Step: For the vinaigrette, place the olive oil, lemon juice, ginger, honey, and salt in a mason jar and shake well, or whisk in a small bowl; refrigerate for up to an hour before use.
- Step: Add all of the salad ingredients to a large bowl and toss with the vinaigrette.
Notes
Store leftover salad in airtight containers in the refrigerator for up to 5 days; it is best to store the salad and dressing separately until ready to serve.
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Category: Salads
- Method: Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 282 kcal
- Sugar: 16 g
- Sodium: 945 mg
- Fat: 18 g
- Saturated Fat: 2 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 29 g
- Fiber: 8 g
- Protein: 8 g
- Cholesterol: 0 mg
Keywords: detox salad, raw vegetable salad, lemon ginger vinaigrette, cruciferous vegetables, healthy lunch