Introduction

This Crunchy Detox Salad is a refreshing and vibrant mix of fresh vegetables and nuts tossed in a zesty lemon-ginger dressing. It’s perfect as a light lunch or a colorful side dish to boost your energy and nourish your body.

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: Chop all the vegetables finely using a sharp knife or pulse them individually in a food processor a few times until finely chopped.
Step 2: In a large bowl, combine the chopped vegetables, almonds, sunflower seeds, and raisins.
Step 3: Prepare the vinaigrette by placing olive oil, lemon juice, grated ginger, clover honey, and sea salt in a mason jar. Seal the lid and shake well, or whisk the ingredients together in a small bowl.
Step 4: Toss the salad with the vinaigrette until evenly coated. For best flavor, refrigerate the dressed salad for up to one hour before serving.

Tips & Variations

Use a food processor for quicker prep, but be careful not to over-process; the salad should remain crunchy.
Swap almonds for walnuts or pecans for a different nutty flavor.
For a vegan version, substitute clover honey with maple syrup or agave nectar.
Add a pinch of cayenne pepper to the vinaigrette for a spicy kick.

Storage

Store the salad in an airtight container in the refrigerator for up to 2 days. The flavors meld nicely after resting, but the nuts retain their crunch best if added just before serving. If refrigerated, stir well and adjust seasoning before eating.

How to Serve

The image shows three white bowls on a white marbled surface, each filled with a fresh mixed salad. The main bowl in the center contains a colorful mix of finely chopped vegetables including orange carrot shreds, green celery, purple cabbage, and small pieces of broccoli, along with chopped nuts and herbs, giving a textured and vibrant look. A silver fork rests inside this bowl. To the upper right, another white bowl holds a similar chopped vegetable and nut salad with a fork lightly inserted. At the bottom right, a small white bowl contains roughly chopped nuts with some pieces scattered around it on the surface. Two vintage silver serving spoons, one with a woman's hand holding it, rest on the edge of another white bowl at the top left, partially visible with salad inside. 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 prepare the salad a few hours ahead and keep it refrigerated. The flavors will deepen, making it even more delicious. Just add nuts last if you want to keep them crunchier.

Is this salad suitable for a detox diet?

Absolutely. The combination of fresh vegetables, nuts, and a lemon-ginger vinaigrette provides antioxidants and nutrients that support detoxification and digestion.

Crunchy Detox Salad Recipe

Print Recipe

★★★★★

4.8 from 108 reviews

A vibrant and healthy Crunchy Detox Salad packed with fresh vegetables, nuts, and a zesty lemon-ginger vinaigrette. This nutrient-rich salad offers a delightful mix of textures and flavors, perfect for a refreshing and detoxifying meal or side dish.

Author: Lila
Prep Time: 15 minutes
Cook Time: 0 minutes
Total Time: 15 minutes
Yield: 4 servings 1x
Category: Salad
Method: No-Cook
Cuisine: International
Diet: Vegan

Ingredients

Scale

Vegetables

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

Nuts & Seeds

1/2 cup raw almonds, chopped
1/2 cup raw sunflower seeds

Other Ingredients

1/3 cup organic raisins

Vinaigrette Dressing

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

Chop the Ingredients: Either chop all the vegetables and parsley finely using a sharp knife, or pulse them individually in a food processor a few times until finely chopped, ensuring even texture throughout the salad.
Prepare the Vinaigrette: In a mason jar, combine olive oil, lemon juice, grated ginger, clover honey, and sea salt. Seal the jar and shake vigorously until well blended. Alternatively, mix these ingredients in a small bowl and whisk thoroughly. Refrigerate the vinaigrette for up to an hour before use to enhance the flavors.
Toss the Salad: In a large bowl, combine the chopped vegetables, parsley, almonds, sunflower seeds, and raisins. Pour the vinaigrette over the salad and toss everything together until evenly coated.
Serve: Serve immediately for maximum crunch and freshness, or refrigerate briefly to chill before serving.

Notes

For optimal texture, do not over-process the vegetables; they should remain crisp and crunchy.
The salad can be refrigerated for a few hours but is best enjoyed fresh to maintain crunchiness.
Adjust honey amount in the vinaigrette to taste for sweetness.
Use organic ingredients when possible for a cleaner detox meal.
Raisins can be substituted with dried cranberries or chopped dates if preferred.

Keywords: detox salad, crunchy salad, healthy salad, vegan salad, vegetable salad, lemon vinaigrette, no-cook salad, gluten free salad