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Detox Salad with Two Dressing Options
Course: Food Prep, PopularServings8
servingsActive time15
minutesCalories75
kcalYield8
cupsLooking for the perfect reset after an indulgent weekend? This vibrant chopped salad is our go-to Sunday meal prep when we need to get back on track. It’s fresh and crunchy, and great with its creamy avocado-lime dressing, a simple balsamic vinaigrette, or whatever sauce you want to throw on it. What we love most is how it fills you up without making you feel full. And as anyone who’s gone on a journey from junk food addiction, you appreciate that the perfectly balanced ingredients that get you to compulsively go back for are rich in nutrients. This salad is the good kind of addicting.
Ingredients
- For the Salad Base
1 head cauliflower
2 cups (200g) kale
1/2 head red cabbage
2 cups (250g) carrots
- Optional Toppings
1/2 cup (75g) red or green onion
1/2 cup (75g) raisins
1/4 cup (35g) sunflower seeds
1/4 cup (4g) fresh cilantro leaves, stems removed
- Dressing Option 1: Avocado Lime
1 whole avocado
1/4 cup (60mL) apple cider vinegar
Juice of 1/2 lemon
Juice of 1 whole lime
2 tablespoons (12g) fresh ginger
1 whole pitted date
Salt and pepper to taste
- Dressing Option 2: Simple Balsamic
3 parts extra virgin olive oil
1 part balsamic vinegar
Salt and pepper to taste
Directions
- Preparing the Salad Base
- Cut all vegetables into golf ball-sized pieces (approximately 1.5 inches).
- Working in batches, fill blender 1/3 full with vegetable pieces.
- Pulse at medium speed until vegetables are coarsely chopped, maintaining some texture.
- Transfer chopped vegetables to a large bowl and mix to combine.
- For Serving
- Portion out individual servings of the salad base.
- Add desired amount of chosen dressing to individual portions only.
- Top with raisins and sunflower seeds just before serving.
- To Make the Dressings
- Avocado Lime: Blend all ingredients until smooth
- Simple Balsamic: Whisk ingredients together until well combined
- Storage
- Store undressed salad and dressing separately in airtight containers in the refrigerator for up to 3 days.
- Add toppings just before serving to maintain crunch.
Recipe Video
Notes
- Using a blender for chopping creates perfectly sized pieces quickly and efficiently.
- For efficiency and safety, ensure vegetables are pre-cut small enough to fit through the blender lid plug hole.
- The key to success is not over-processing – maintain some texture in the vegetables.
- The simple balsamic dressing offers a quick alternative while maintaining the salad’s fresh flavors.
- Storage:
-Store undressed salad and dressing separately in airtight containers in the refrigerator for up to 3 days.
-Add toppings just before serving to maintain crunch.
Thank you chef
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47 responses to “Detox Salad with Two Dressing Options”
I’m in Mexico and haven’t found kale yet – it must be here but till I find it can I use baby spinach instead?
Yes, absolutely. It might not last as long since spinach can get wilted more quickly and potentially spoil the rest of the ingredients before they’d go bad next to kale. But still probably worth it — modified detox salad is better than none. (If this doesn’t work well, might be better to just omit greens.)
Due to digestive issues I can’t have cabbage or cauliflower. Any ideas for alternatives? I love a chopped salad!
This method works with really any veggie (could see zucchini, broccoli, brussel sprouts all working well).
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