A few weeks ago I shared a video on YouTube called, “What’s In My Fridge?“.
It was a snapshot of what my fridge looks like after finishing some weekend meal prep and setting up for a week of ease-filled, Clean & Delicious eating.
Well, in that video I mentioned a simple chopped detox salad that I had prepared for the week and I ended up with so many requests for the recipe, I immediately got to work creating a new video so I could walk you guys through the recipe, step by step!
Now, in full disclosure, this was my attempt at recreating the chopped detox salad they often sell at my local Whole Foods. I just love the texture of the salad and I find it to be such an easy (and delicious) way to pack in lots of veggies.
I have found, the secret to a great chopped salad is a food processor. Chopping the veggies in your food processor creates a crunchy, crumb-like texture that would take forever to do with your knife. And the ingredients end up so fine, I often eat this salad with a spoon.
And there’s no need to ‘stick to the script’ for this recipe, it’s very flexible. So by all means, use what you have on hand, and play around with your ingredients. It would be quite tricky to mess this salad up!
This recipe makes a ton, so often I will make it on the weekend and then enjoy it as an easy lunch during the week. If you really want this salad to last for the long haul, keep the dressing on the side and dress the salad when you are ready to eat it.
Watch the step-by-step video here.
Ingredients
- 2 cups broccoli florets
- 2 cups cauliflower florets
- 2 cups red cabbage, roughly chopped
- 2 cups kale leaves, stemmed and roughly chopped
- 1 cup carrots, roughly chopped
- 1/2 cup parsley
- 1/3 cup roasted almonds roughly chopped
- 1/4 cup dried cranberries roughly chopped
- 1/4 cup sunflower seeds
- 2 cloves crushed garlic
- 1 tbsp. grated ginger about 1 inch
- 1/2 cup lemon juice
- 1 tsp. dijon mustard
- 1 tsp. honey
- 1/4 cup extra virgin olive oil
- Salt and pepper to taste
Instructions
- Roughly chop all the veggies into bite size pieces.
- Place each veggie into the food processor and pulse until you have chopped the veggies nice and fine. They should look like crumbs and you will definitely have to do this in batches. Fine chop the parsley as well.
- Transfer the veggies into a big bowl and add in the almonds, sunflower seeds, and dried cranberries.
- In a separate bowl combine the garlic, ginger, lemon juice, dijon mustard, honey, extra virgin olive oil, salt, and pepper.
- Drizzle the dressing over the salad and toss everything together. Serve and enjoy!
Comments
Rosalie says
This salad is amazing and a great way to get lots of nutrition in one bowl! I didn’t have cauliflower or red cabbage, subbed in raw beets and Napa cabbage from my CSA haul. The result was delicious. Thanks again Dani for another hit!
Dani says
I love it! This is definitely a salad that can be done many ways with lots of substitutions… that’s what makes it so easy and versatile! Thanks for sharing and glad you enjoyed it 😉
Gwen says
Dani, This salad is awesome, added green onion’s and spinach as i did not have kale.. I will be making this again for sure . Thanks for sharing
Dani says
That sounds delicious! I’m so happy you enjoyed it 🙂
Davon says
Came across your YouTube video this weekend, immediately wanted to make this salad! It is AMAZING! Will make this again and again….. i call it Salad cereal! You just can’t stop eating it! YUM!
Dani says
Awesome! I love it!! So happy you to have you as a viewer and glad you enjoyed the salad 🙂
Emilie says
Hi Dani, I’ve been a fan of yours for a few years now. I just had to tell you how much I enjoyed this salad for lunch today! It was FABULOUS!! Actually, I don’t think there’s been a recipe of yours that I haven’t really enjoyed and I’ve made a BUNCH of them. I could go on and on and on. My whole family loves your recipes as well, even my granddaughter who has celiac disease. She LOVES it when I make gluten free birthday cakes and so do all the guests!!
Thank You So Much!!
Karen says
I finally made the detox chopped salad & I love it!!! it was the freshest tasting salad I’ve ever eaten! Thanks Dani!! Cant wait to try the Shredded Kale & Brussels Sprout Salad!!
Dani says
yay! So glad you liked it Karen, thats one of my favorites!
Tiffany says
Hi Dani, I am a huge fan of you and your amazing recipes and videos. My fiance and I just made this salad last week as part of our meal prep and it was great! It lasted us almost the whole week (that’s because we finished it all up). It was filling as meals on its own and amazing as a side dish. And guess what? We did it again for this week! Can’t get enough of the versatility and deliciousness of this dish! Thank you so much for this and so much more.
Dani says
Hi Tiffany! So glad you enjoyed this salad and I have to agree! This is one of my favorites as well.
Sabrina says
This salad is super delicious and filling, we added some rainbow chard and beets for an extra pop of colour! Instantly became a family favorite, and let me tell you I have two very picky little eaters at home. (Ages 5 & 9)
Thanks Dani for the great recipe!
Dani says
yay! Love to hear that…. especially that the kids enjoy it too.
Tee Jenkins (AKA The Fit Baker Mom) says
Hi Dani!
I ABSOLUTELY love this salad recipe and looking forward to making it EXACTLY like you did in the video. I did not have everything on hand but used what I had (broccoli, kale, cilantro, Brussel sprouts, red onion, cucumber and apple). I had an Asaian Vinegrette I made yesterday on hand so I used that. It was GREAT! Well, my kids figured out QUICKLY that I put Brussel sprouts. LOL I am the ONLY one in my family who loves them. My son said, “Mom! Chopping up the Brussel sprouts into tiny pieces will not make me like them, but I liked that you chopped everything up. Next time, NO BRUSSEL SPROUTS” They still ate every drop because they could not have their homemade pizza until the salad disappeared. Thank you for ALWAYS making AWESOME videos. I would LOVE to cook with you one day. YOU ARE AMAZING
Dani says
Hi!! So glad you enjoyed the recipe – this is a favorite in our house too!!
Marisa says
Dani – this salad is fantastic!! It is so beautiful too, which is an added plus. 🙂 I used a food processor to really get my dressing creamy. I’ve shared this recipe and your site with my friends and family. Also, I love your YouTube channel; I always learn something delicious and new! Thank you for sharing!
Dani says
Thanks so much Marisa! This is one of my favorites too. Its such a fun and delicious way to get in those veggies.
Sommer says
This salad is sooooo yummy! My whole family really enjoyed it, but my husband, who is not a fan of lemon, asked me to leave it out next time. Do you think that is a good idea? Would orange juice or maybe something else be a good substitute? Thanks for your help!
Dani says
Any acid can be substituted! You can try orange juice for sure… I think that would be great.
Linda McVey says
Hi Dani!
I just wanted to tell you how much I LOVE this salad. I’ve been wanting to try it for a while and finally made it yesterday. I also wanted to tell you how much I appreciate your videos. I have tried new foods now that I know how to prepare them!! Thanks so much!
Dani says
Thanks so much for letting me know Linda!! So glad you are enjoying the recipes:)
Lissy says
Recently found your website and so far I’ve made 3 recipes and all get 2 thumbs up. Tonight I had leftovers of your balsamic pork roast as a pulled pork sandwich with a base of your detox salad. Wonderful combination! Thanks for your great, simple and wholesome recipes.
Dani says
Anytime!! I’m so glad you are enjoying the recipes Lissy.
paula stiernberg says
Hi. I love raw salads, but I can’t digest them. Oddly enough, I get constipated when I eat raw foods like this. I drink tons of water and am a vegan. Do you have any suggestions? I really miss salads! Thanks for your site. I’ve enjoyed all your videos so much.
Dani says
Maybe try adding some grain to your salad for more fiber and to help ‘push things thru’. So barley, farro, wheat berries, quinoa, etc/
Nikki says
So I know this is supposed to be a detox salad but I added chopped chicken thighs to give it a little more “stick to your bones”. I did not add the chicken into the big bowl but left it on the side and added it to the salad per serving along with the sunflower seeds.
It was AWESOME and filling with and without the chicken. My mini chopper was kind of a hassle because its a two blade that sits low. I think a better chopper would have made the job alot easier and faster. I will invest in one in the near future.
Hannah says
Dani,
I love your recipes and healthful ideas! Do I need to keep the dressing separate if I am making this for lunch the day before the work week? Will it last okay until Friday?
Brenda says
Dani, I choose not to eat recipes with added oils. Is there anything I could substitute for the oil in this recipe?
Dani says
How about tahini – you can blend to make a dressing?
Christina says
Hi Dani, I would like to give this recipe a try, however, raw food gives my stomach problem. Is it OK to blanch the broccoli and cauliflower in boiling water for 2 minutes. Pad them dry on towel and then use a food processor to chop it finely to make it into detox salad? I look forward to hearing from you. Thank you very much for sharing your lovely recipes ❤
Dani says
Hi Christina! I don’t see why that wouldn’t work 🙂 It won’t have the same crunch factor, but I bet it will be delicious.
Gill says
Oh my – who knew that such ‘healthy’ ingredients could be so tasty. I have just made this, and think I could live on it forever! I have adapted the dressing to use walnut oil and balsamic vinegar as I have a real want for these flavours at the moment. It is a delicious Autumn (Fall) salad.
Dani says
I’m so glad you enjoyed it Gill! This is one of my favorite salads. So easy and so delicious.
Peg says
Hi, Dani~
New fan here; accidentally found one of your videos on YouTube and just had to come see your website. I can’t stop reading! I look forw ard to binge-watching your videos and will no doubt be going on a marathon of Dani-recipe cooking for the next couple of weeks.
I love to cook, but mostly am an inveterate baker (long ago was a pastry chef, food designer, and chocolatier.) Salads are my weak-spot in the kitchen, so with your help, I hope to begin remedying that. Love eating them at good restaurants and so many friends make delightful ones, but I’ve just never really have gotten into doing them often–or well– at home.
I’ve a question about salads, especially this detox salad. I’m from Southern California, but now live in the far north of Canada, on an island, quite a long drive to major supermarkets (which are well-stocked with fruits from all over the world, and even “exotic” veggies, much to my joy and surprise after having moved here thinking I would be fresh fruit deficient!), so much of the year it can be challenging to get to the markets for fresh veggies. We do have a little local one which often just has carrots, winter squashes, some lettuces, potatoes, and turnips available. So, I keep a freezer full of frozen veggies. I find them just fine alone of in all manner of recipes, but aside from sometimes using frozen peas and or corn in salads, have not tried the others (broccoli, brussels sprouts, cauliflower, spinach, etc.) Do you think frozen broccoli, etc., if well thawed and drained would work in this sort of salad?
Thanks for the effort, creativity, and ideas , and it is indeed lovely to see the love and joy that comes through as well.
Peg
Dani says
Hi Peg, frozen would not be ideal in this type of recipe simply because you will lose the fresh crunch and I’m afraid it would be soggy and not delicious. However, if you decide to give a try, I would love to hear how it goes.
Michel says
This salad was SOO good. I am a picky eater and have been trying to put more vegetables in my diet… this did the trick!! I went back for seconds. Thank you so much for sharing!
Pella de Lange says
I absolutely. Love this salad and am always using your recipes.
Keep it up Dani – thank you!
Dani Spies says
I’m so glad to hear that! Thanks for taking the time to let me know.