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4.55 from 66 votes

Chopped Detox Salad

Prep Time30 minutes
Total Time30 minutes
Course: DIET, DINNER, LUNCH, salad + dressing, sides
Cuisine: American, gluten free, low carb + keto, vegetarian
Servings: 6 servings
Calories: 231kcal
Author: Dani Spies

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!

Video

Nutrition

Calories: 231kcal | Carbohydrates: 19g | Protein: 6g | Fat: 17g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 0.002g | Sodium: 68mg | Potassium: 575mg | Fiber: 6g | Sugar: 9g | Vitamin A: 6741IU | Vitamin C: 97mg | Calcium: 136mg | Iron: 2mg