When I want to reset my body and feel fresh, energized, and nourished, I toss together My Favorite Detox Salad. It’s a vibrant, crunchy, and wholesome bowl packed with colorful veggies, leafy greens, and a zesty lemon-ginger dressing that gives everything a refreshing lift. I love how clean it tastes, how full it keeps me, and how it makes me feel like I’m doing something kind for my body.
Why I Love This Recipe
I love this detox salad because it’s more than just a bowl of greens—it’s flavorful, satisfying, and loaded with ingredients that support digestion and reduce inflammation. The combination of raw veggies, healthy fats, and fiber keeps me feeling full without weighing me down. It’s my go-to when I need a midday boost, a post-weekend reset, or a light meal that still packs a nutritional punch.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Kale or mixed leafy greens (chopped)
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Purple cabbage (shredded)
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Carrots (grated or julienned)
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Broccoli (finely chopped or pulsed in a food processor)
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Cucumber (sliced or chopped)
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Red bell pepper (sliced thin)
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Avocado (diced)
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Fresh parsley or cilantro (chopped)
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Pumpkin seeds or sunflower seeds (for crunch)
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Optional: quinoa or chickpeas for protein
For the Lemon-Ginger Dressing:
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Olive oil
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Fresh lemon juice
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Fresh ginger (grated)
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Dijon mustard
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Maple syrup or honey
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Sea salt and black pepper
Directions
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I start by prepping all the vegetables—washing, chopping, shredding, and slicing so they’re ready to go into the bowl.
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In a large mixing bowl, I combine the kale or greens with a pinch of salt and massage them gently for a minute or two to soften them up.
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Then I add in the cabbage, carrots, broccoli, cucumber, bell pepper, herbs, seeds, and avocado.
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In a small jar or bowl, I whisk together the olive oil, lemon juice, ginger, mustard, maple syrup, salt, and pepper until it’s smooth and zippy.
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I pour the dressing over the salad and toss everything to coat evenly. I like letting it sit for 5–10 minutes so the flavors can mingle.
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I serve it right away or chill it slightly—it’s just as good either way.
Servings and Timing
This recipe makes about 4 servings as a side dish or 2 generous main servings. It takes me 15–20 minutes to prep, depending on how much chopping I’m doing.
Variations
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I add cooked quinoa, lentils, or grilled chicken when I want more protein.
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Sometimes I swap the lemon-ginger dressing for a tahini-based one for a creamier twist.
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I toss in seasonal fruits like pomegranate seeds or chopped apples for a sweet-tart contrast.
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Hemp seeds, chia seeds, or almonds make great crunchy toppings.
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A sprinkle of nutritional yeast adds a cheesy, savory note without dairy.
Storage/Reheating
I store the salad undressed in the fridge for up to 3 days. Once dressed, it’s best enjoyed the same day, but it holds up well for about 24 hours thanks to the sturdy veggies. I never reheat it—this one’s all about crisp, cool freshness.
FAQs
Can I make this salad ahead of time?
Yes, I prep the veggies and dressing separately. I store them in the fridge and toss everything together just before eating for maximum crunch and freshness.
Is this salad vegan and gluten-free?
It is naturally vegan and gluten-free. I just double-check that my mustard and any added toppings (like seeds or grains) are gluten-free if needed.
What makes this a “detox” salad?
It’s packed with fiber, antioxidants, and anti-inflammatory ingredients like broccoli, kale, lemon, and ginger—all of which help support digestion and overall wellness.
How do I make this more filling?
I add a scoop of quinoa, a handful of chickpeas, or sliced grilled tofu or chicken. It becomes a complete, nutrient-dense meal that way.
Can I use bagged salad mix?
Definitely. I’ve used bagged kale or cruciferous slaw mixes when I’m in a hurry—it cuts down on prep and still tastes great with the dressing.
Conclusion
My Favorite Detox Salad is my go-to when I want to feel refreshed, light, and fueled. It’s colorful, crunchy, and full of flavor with every bite. Whether I’m getting back on track after a heavy meal or just want a fresh start to the day, this salad never lets me down. It’s proof that clean eating can be delicious, satisfying, and seriously crave-worthy.
Print
My Favorite Detox Salad!
- Prep Time: 15–20 minutes
- Total Time: 15–20 minutes
- Yield: 2 main servings or 4 side servings
- Category: Salad, Clean Eating
- Method: No-Cook
- Cuisine: Health-Inspired, Plant-Based
- Diet: Vegan
Description
My Favorite Detox Salad is a vibrant, crunchy, and refreshing bowl loaded with nutrient-dense veggies, healthy fats, and a zesty lemon-ginger dressing. This clean, wholesome recipe is perfect for resetting your body, supporting digestion, and feeling your best!
Ingredients
- For the Salad:
- 2 cups kale or mixed leafy greens, chopped
- 1 cup purple cabbage, shredded
- 1 cup carrots, grated or julienned
- 1 cup broccoli, finely chopped or pulsed in food processor
- 1/2 cucumber, sliced or chopped
- 1 red bell pepper, thinly sliced
- 1 ripe avocado, diced
- 1/4 cup fresh parsley or cilantro, chopped
- 2 tbsp pumpkin seeds or sunflower seeds
- Optional: 1/2 cup cooked quinoa or 1/2 cup chickpeas for protein
- For the Lemon-Ginger Dressing:
- 3 tbsp olive oil
- 2 tbsp fresh lemon juice
- 1 tsp fresh ginger, grated
- 1 tsp Dijon mustard
- 1 tsp maple syrup or honey
- Sea salt and black pepper to taste
Instructions
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Prep all vegetables by washing, chopping, slicing, and shredding.
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Add kale or greens to a large mixing bowl with a pinch of salt and massage gently for 1–2 minutes to soften.
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Add cabbage, carrots, broccoli, cucumber, bell pepper, herbs, seeds, and avocado to the bowl.
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In a separate small bowl or jar, whisk together all dressing ingredients until smooth.
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Pour dressing over the salad and toss well to coat.
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Let sit for 5–10 minutes before serving to allow flavors to develop.
Notes
- Add lentils, tofu, or grilled chicken for a more filling meal.
- Swap in a tahini or avocado dressing for variation.
- Toss in pomegranate seeds or apple slices for a sweet twist.
- Top with hemp seeds, chia seeds, or nutritional yeast for extra nutrition and crunch.
- Store undressed salad and dressing separately for longer shelf life.
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