Crunchy Detox Salad Recipe

Introduction

This Crunchy Detox Salad is a vibrant mix of fresh vegetables, nuts, and seeds tossed with a zesty lemon-ginger vinaigrette. It’s perfect for a light lunch or a refreshing side that’s both nutritious and full of texture.

Ingredients

• 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

For the Vinaigrette

• 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

1. Step 1: Using a sharp knife or food processor, finely chop the cauliflower, broccoli, red cabbage, carrots, parsley, and celery.
2. Step 2: In a mason jar or small bowl, combine olive oil, lemon juice, grated ginger, clover honey, and sea salt. Seal the jar and shake well or whisk the ingredients together until blended.
3. Step 3: Add all the chopped salad ingredients to a large bowl. Toss in raw almonds, sunflower seeds, and raisins.
4. Step 4: Pour the vinaigrette over the salad and toss thoroughly to coat all the ingredients evenly.
5. Step 5: For best flavor, refrigerate the salad for up to an hour before serving to allow the flavors to meld.

Tips & Variations

• Use a sharp knife or pulse ingredients in a food processor to achieve a fine chop and consistent texture.
• Try adding chopped curly kale for extra greens and nutrition.
• Substitute Marcona almonds or pistachios in place of regular almonds for different flavor and crunch.
• Swap organic raisins with golden raisins or fresh blueberries for a sweeter twist.

Storage

Store the salad and vinaigrette separately in airtight containers in the refrigerator for up to 2 days. Toss just before serving to keep it crunchy and fresh. Reheat is not recommended, but you can enjoy it cold or at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this salad ahead of time?

Yes, you can prepare the chopped salad ingredients and dressing separately and store them in airtight containers. Toss them together just before serving to maintain the salad’s crunch and freshness.

What if I don’t have raw almonds or sunflower seeds?

You can substitute with other nuts or seeds like walnuts, pecans, or pumpkin seeds depending on your preference and availability.

Crunchy Detox Salad Recipe

Print Recipe

★★★★★

4.4 from 88 reviews

A vibrant and crunchy detox salad packed with fresh vegetables, nuts, seeds, and a zesty lemon-ginger vinaigrette. This refreshing salad combines cauliflower, broccoli, red cabbage, carrots, celery, parsley, almonds, sunflower seeds, and raisins for a nutrient-dense meal perfect for cleansing and energizing your body.

• Author: Clara
• Prep Time: 20 minutes
• Cook Time: 0 minutes
• Total Time: 20 minutes
• Yield: 6 servings 1x
• Category: Salad
• Method: No-Cook
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Salad Ingredients

• 2 cups cauliflower, chopped
• 2 cups broccoli, chopped
• 1 cup red cabbage, chopped
• 1 cup carrots, chopped
• 1 ½ 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

Vinaigrette

• 3 tablespoons olive oil
• 1/2 cup lemon juice
• 1 tablespoon fresh ginger, peeled and grated
• 2 tablespoons clover honey
• 1/2 teaspoon sea salt

Instructions

1. Prepare the vegetables: Either finely chop the cauliflower, broccoli, red cabbage, carrots, celery, and parsley using a sharp knife, or pulse them individually a few times in a food processor until finely chopped.
2. Mix the vinaigrette: In a mason jar, combine olive oil, lemon juice, grated fresh ginger, clover honey, and sea salt. Seal the jar and shake vigorously until the ingredients are well blended. Alternatively, whisk the ingredients together in a bowl. Refrigerate for up to an hour for best flavor before use.
3. Combine the salad: In a large bowl, add the chopped vegetables, almonds, sunflower seeds, and raisins. Pour the vinaigrette over the salad and toss thoroughly to coat all ingredients evenly.
4. Serve or store: Serve immediately or store the salad and vinaigrette separately in airtight containers in the refrigerator if preparing ahead of time. Toss just before serving for optimal freshness and crunch.

Notes

• Variations: Add chopped curly kale for extra leafy greens.
• For different nut options, use Marcona almonds instead of regular almonds or substitute with pistachios.
• You can swap Thompson seedless raisins with golden raisins for a different sweetness profile.
• For a fruity twist, replace raisins with fresh blueberries.
• To make the salad ahead, chop all ingredients finely and store salad and dressing separately in airtight containers. Toss and serve when ready.

Keywords: detox salad, crunchy salad, vegetarian salad, healthy salad, raw vegetables, lemon vinaigrette, ginger dressing, gluten free, nutritious salad