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Detox Salad

This Detox Salad is a refreshing and nutritious choice, perfect if you're looking to cleanse your palate and boost your health, especially after the holiday season. Packed with fresh greens like kale and Brussels sprouts, and combined with vibrant pomegranate seeds and crunchy seeds, it's a delightful mix of textures and flavors.

Prep Time
20 mins
Total Time
20 mins
Servings: 4
Calories: 334 kcal
Course: Side Dish , Salad , Lunch , Brunch
Cuisine: American

Ingredients

  • 2 cups kale destemmed and cut into bite-sized pieces
  • 2 cups Brussels sprouts thinly sliced or shredded
  • 1 cup red cabbage thinly sliced
  • 1 large carrot grated
  • ½ cup pomegranate seeds
  • ½ cup Mixed Seeds eg. sunflower seeds, pumpkin seeds, chia seeds
  • 1 avocado sliced
  • ¼ cup dried cranberries
  • ¼ cup fresh parsley chopped
  • 2 tablespoons lemon juice freshly squeezed
  • 2 tablespoons olive oil extra virgin
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon honey
  • salt and pepper to taste

Instructions

    Cup of Yum
  1. Place the torn kale pieces in a large salad bowl. Squeeze half of the lemon juice over the kale and massage it with your hands for about 2-3 minutes until the kale softens and becomes a deeper green color.
  2. To the same bowl, add the sliced Brussels sprouts, red cabbage, grated carrot, and chopped parsley.
  3. In a small bowl or jar, whisk together the olive oil, apple cider vinegar, honey or maple syrup, and the remaining lemon juice. Season with salt and pepper to taste. Adjust sweetness or acidity as needed.
  4. Pour the dressing over the salad ingredients. Toss thoroughly to ensure all components are well-coated.
  5. Top the salad with pomegranate seeds, mixed seeds, avocado slices, and dried cranberries.
  6. Enjoy the salad immediately, or let it sit for 10-15 minutes to allow the flavors to meld together. This salad tastes even better the next day once the ingredients have had time to marinate in the dressing.

Notes

  • Kale Preparation: Ensure to remove the stems and massage the leaves with lemon juice for the best texture and flavor.
  • Substitutions: Feel free to substitute any of the greens or seeds with what you have on hand. For instance, swap kale with spinach, or sunflower seeds with chopped nuts.
  • Dressing Variations: If you prefer a different dressing, balsamic vinaigrette or a simple olive oil and lemon juice mix can also work well with this salad.
  • Storage Tips: Store leftovers in an airtight container in the fridge for up to 3 days. If you plan to store it, add avocado and seeds just before serving to maintain their freshness.
  • Serving Suggestion: This salad pairs wonderfully with grilled chicken or fish for a protein-packed meal.
  • Vegan Adaptation: Replace honey in the dressing with maple syrup or agave to make this salad vegan-friendly.

Nutrition Information

Serving 1serving Calories 334kcal (17%) Carbohydrates 29g (10%) Protein 8g (16%) Fat 24g (37%) Saturated Fat 3g (15%) Polyunsaturated Fat 6g Monounsaturated Fat 13g Sodium 56mg (2%) Potassium 835mg (24%) Fiber 10g (40%) Sugar 14g (28%) Vitamin A 7332IU (147%) Vitamin C 98mg (109%) Calcium 147mg (15%) Iron 3mg (17%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 334

% Daily Value*

Serving 1serving
Calories 334kcal 17%
Carbohydrates 29g 10%
Protein 8g 16%
Fat 24g 37%
Saturated Fat 3g 15%
Polyunsaturated Fat 6g 35%
Monounsaturated Fat 13g 65%
Sodium 56mg 2%
Potassium 835mg 18%
Fiber 10g 40%
Sugar 14g 28%
Vitamin A 7332IU 147%
Vitamin C 98mg 109%
Calcium 147mg 15%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.