This Detox Salad is loaded with healthy cruciferous vegetables like kale, cabbage, brussel sprouts and cauliflower that are great for detoxing your body. The raw vegetables in this salad are high in potassium and other vitamins and minerals that you need everyday!
Believe or not, a detox salad can be healthy and delicious at the same time! One of the reasons I’ve avoided greens in the past is because they are so tough and bitter but … I discovered a trick to help them taste amazing.
So what’s the big secret to making the greens nice and tender, without that bitter taste to them?
After you’ve chopped them up, use your hands and massage them for a minute. You can massage them with or without a little olive oil. This will help to break them down and make them easier to chew and digest as well. When I first heard this I thought it couldn’t possibly make that big of a difference but I was completely wrong. It makes a HUGE difference.
Trust me … You’ve got to try this!
Tips for making a Detox Salad:
- Use a variety of cruciferous vegetables such as kale, red and green cabbage, broccoli and cauliflower.
- Beet greens, spinach and Swiss chard are great options for a detox salad.
- Cut up enough greens for a whole week at a time! These kind of greens are perfect for meal prepping salads for the week. They are sturdy and this salad is perfect to take to work for lunch.
- Use homemade salad dressings like Lemon Poppy Seed Dressing or Ginger Tahini Dressing instead of store-bought. This is a great way to keep the salad “healthy” instead of loading it with junk.
- Choose healthy toppings like shredded carrots, raw nuts, dried fruit and seeds to add a boost of nutrients.
- Sprinkle on chickpeas for added protein and a filling lunch.
A big delicious bowl of raw vegetables to help detox your body!
- 3 cups organic kale (about 3–4 large stalks with the stems removed) or any greens of your choice
- 4 organic brussel sprouts
- 1/4 cup organic cabbage, chopped
- 1/4 cup shredded carrots
- 1/4 cup broccoli cuts
- 2 tablespoons walnuts
- 2 tablespoons sunflower seeds
- 2 tablespoons dried cranberries
- Wash and chop greens into small pieces. Use your hands to massage the leaves in order to help tenderize them and make them easier to chew and digest.
- Toss the remaining ingredients and salad dressing of your choice.
- Serving Size: 1
- Calories: 302
- Sugar: 16
- Fat: 16
- Carbohydrates: 37
- Protein: 13
Keywords: easy salad, healthy salad
This recipe was originally posted in April 2016 and updated in July 2018.