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Kale Detox Salad
4.9 from 24 votes

Kale Detox Salad

This kale detox salad is loaded with crunchy raw vegetables, marinated mushrooms and roasted Brussels sprouts tossed in an easy balsamic dressing. 

Prep Time
1 hr
Total Time
1 hr
Servings: 3
Calories: 484 kcal
Course: Salad
Cuisine: American

Ingredients

  • 1 kale de-stemmed and chopped into bite size pieces, lacinato, bunch
  • 4 ounces baby mixed greens spinach or 4 additional ounces of kale
  • 1 cup red cabbage chopped
  • 2 carrot peeled and cut into thin ribbons with a vegetable peeler or spiralized
  • 1 cup black beans cooked
  • 4 small or 2 large portobello caps, sliced
  • 1/2 red bell pepper chopped or sliced
  • 1 Brussels sprouts ends trimmed and quartered, bunch
  • 2-3 teaspoons olive oil or avocado oil
  • 1/4 cup sunflower seeds raw
  • 1 avocado sliced
Balsamic Dressing:
  • 1/4 cup balsamic vinegar
  • lemon juice of 1/2 lemon
  • 2 Tablespoons olive oil
  • 2 Tablespoons maple syrup
  • 1 teaspoon garlic minced
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon salt sea salt
  • 1/2 teaspoon black pepper ground

Instructions

    Cup of Yum
  1. Marinate the mushrooms: simply whisk together all ingredients for the dressing in a bowl and place mushrooms into the bowl to marinate. Stir occasionally (or shake if you're using a sealable container) to make sure all the pieces are getting coated in the dressing. The mushrooms should marinate anywhere from 1 hour to overnight.
  2. Roast the sprouts: Preheat oven to 375°. Toss chopped brussels sprouts in 2-3 teaspoons of oil and sprinkle on a little salt and pepper. Add to a baking sheet and roast for 40-45 minutes (tossing occasionally) or until brussels sprouts are tender and brown.
  3. After marinating the mushrooms, add the mushrooms and remaining dressing into a large bowl with all the rest of the salad ingredients.
  4. Mix everything together. A large tupperware container works great for this because you can put the lid on it and shake all the ingredients to mix them up, but if you don't have one, stirring everything together in a big salad bowl with a spoon will work.
  5. You can let the salad marinate a bit more before serving (this will help to soften the kale a bit) or you can serve immediately. To serve, place salad portion on a plate or bowl and top with an extra slice of avocado and a sprinkle of sunflower seeds.
  6. Leftovers can be stored in the fridge for 2-3 days. You should be able to get at least 2-3 large salads out of it.

Nutrition Information

Calories 484kcal (24%) Carbohydrates 55g (18%) Protein 16g (32%) Fat 26g (40%) Saturated Fat 4g (20%) Sodium 464mg (19%) Fiber 18g (72%) Sugar 21g (42%)

Nutrition Facts

Serving: 3 Serving

Amount Per Serving

Calories 484

% Daily Value*

Calories 484kcal 24%
Carbohydrates 55g 18%
Protein 16g 32%
Fat 26g 40%
Saturated Fat 4g 20%
Sodium 464mg 19%
Fiber 18g 72%
Sugar 21g 42%

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