Start your year off with the Ultimate Detox Salad filled with detoxifying vegetables and tossed with a lemon ginger turmeric salad dressing. Made in 10 minutes for a delicious, hearty, and healthy meal.
Cuisine: Vegan
Keyword: Detox Salad
Servings: 2 people
Calories: 428 kcal
Author: Sarah McMinn
- 4 tbsp olive oil
- 2 tbsp. fresh lemon juice
- 1 tbsp. freshly grated ginger
- 2 cloves garlic, crushed
- 1 tbsp apple cider vinegar
- 1 tsp maple syrup
- 1 tsp turmeric
- 1/4 tsp salt
- pepper, to taste
- 4 large leaves curly kale, de-stemmed
- 1 tsp. olive oil
- pinch of salt
- 2 cups red cabbage, thinly chopped
- 1 medium carrot, peeled into thin strips
- 2 green onions, chopped
- 1 rounded cup broccolini, chopped
- 2 radishes, thinly sliced
- 1 small avocado, cubed
- 1/4 cup roasted sesame seeds
- 2 tbsp fresh mint, minced
- 2 tbsp fresh cilantro, minced
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Blend together the ingredients for the dressing in a small blender and set aside.
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Finely chop kale and place it in a large salad bowl along with 1 teaspoon olive oil and salt. Gently massage the kale between your fingers for 2-3 minutes until the kale is darker, tender, and shiny.
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Add the remaining salad ingredients and toss together with the Lemon Ginger Dressing.
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Serve immediately or store in an airtight container in the refrigerator for up 2 days.
Salad dressing can be stored in an airtight container in the refrigerator for up to 2 weeks.
This salad is meant to be a meal so it's a large serving size. If you choose to serve it as a side, this would serve 4 people.