Introduction

This Crunchy Detox Salad is a vibrant mix of fresh vegetables, nuts, and seeds, dressed in a zesty lemon-ginger vinaigrette. It’s perfect for a light lunch or a refreshing side that packs a nutritious punch.

A close-up view of a colorful salad showing many small chopped layers mixed together, including bright orange carrot shreds, green broccoli pieces, light green celery chunks, deep purple cabbage strips, white cauliflower bits, and scattered almond pieces, all spread evenly across the surface. The textures range from crunchy vegetables to smooth nuts, and the mix creates a fresh and vibrant look. The salad sits in a white bowl, placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

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
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 1: Using a sharp knife, chop the cauliflower, broccoli, red cabbage, carrots, parsley, and celery into small, bite-sized pieces. Alternatively, pulse each vegetable individually in a food processor a few times until finely chopped.
Step 2: In a large bowl, combine all the chopped salad ingredients along with the raw almonds, sunflower seeds, and raisins.
Step 3: To make the vinaigrette, add the olive oil, lemon juice, grated ginger, clover honey, and sea salt to a mason jar. Seal the lid and shake vigorously until well blended. You can also whisk these ingredients together in a small bowl.
Step 4: Pour the vinaigrette over the salad and toss thoroughly to coat everything evenly. For best flavor, refrigerate for up to an hour before serving.

Tips & Variations

For added crunch, toast the almonds and sunflower seeds lightly before adding them to the salad.
Swap out raisins for dried cranberries or chopped dates to vary the sweetness.
Add a handful of chopped fresh mint or basil for a different herbaceous note.
If you prefer a creamier dressing, mix in a tablespoon of tahini or Greek yogurt.

Storage

Store the salad in an airtight container in the refrigerator for up to 2 days. The flavors meld nicely with time, but the salad is best enjoyed fresh to keep its crunch. The vinaigrette can be stored separately for up to 3 days. When ready to eat, toss the salad with the dressing and serve. If refrigerated, allow the salad to come to room temperature for 10 minutes before serving for the best taste.

How to Serve

A close-up view of a colorful mixed vegetable salad in a white bowl, featuring chopped green broccoli pieces, bright orange carrot shreds, crunchy almond chunks, small bits of purple cabbage, light green celery slices, and scattered sunflower seeds. The salad has a fresh and vibrant look with a variety of textures from soft to crunchy, all sitting on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this salad in advance?

Yes, you can chop the vegetables and prepare the vinaigrette ahead of time. Store the chopped veggies and dressing separately in the refrigerator and combine just before serving to maintain freshness and crunch.

Is this salad suitable for special diets?

This salad is naturally vegan and gluten-free, making it suitable for many dietary preferences. If you have nut allergies, you can omit the almonds or substitute with seeds like pumpkin seeds.