If you’re ever coming off a weekend of indulgent food, drinks, and nonstop snacking, this salad is exactly what your body will crave. This is my all-time favorite detox salad—fresh, vibrant, incredibly nourishing, and tossed in a bright lemony ginger dressing that ties everything together beautifully.
Packed with nutrient-dense vegetables like Brussels sprouts, broccoli, kale, and cabbage, this salad delivers a powerful boost of fiber, antioxidants, and plant-based goodness. The best part? It makes a huge batch, so you can enjoy it all week long for lunches, quick dinners, or healthy sides.
I’m truly obsessed with this salad—and once you try it, I think you will be too.
Why You’ll Love This Detox Salad
- Naturally gluten-free, dairy-free, and low carb
- Easily vegan-friendly by swapping honey for maple syrup
- Loaded with crunchy textures from almonds and sunflower seeds
- Packed with fiber, plant protein, and immune-boosting nutrients
- Perfect for meal prep—one batch lasts all week
- Super easy to make using a food processor
Ingredients You’ll Need
For the Salad
- Kale (or any leafy greens)
- Broccoli florets
- Brussels sprouts
- Red cabbage
- Carrots
- Fresh parsley
- Almonds
- Sunflower seeds
For the Lemony Ginger Dressing
- Olive oil
- Fresh lemon juice
- Fresh ginger, grated
- Dijon mustard
- Honey (or maple syrup for vegan)
- Salt
How to Make My Favorite Detox Salad
1. Chop the Vegetables
Roughly chop all your vegetables. Add the kale, broccoli, Brussels sprouts, red cabbage, carrots, and parsley to a food processor. Pulse until everything is finely chopped.
Tip: This may take a few batches depending on the size of your processor.
2. Add Nuts & Seeds
Add the almonds to the food processor and pulse a few times until roughly chopped. Transfer the chopped salad to a large bowl and stir in the sunflower seeds.
3. Make the Dressing
In a small bowl or mason jar, whisk together the olive oil, lemon juice, grated ginger, Dijon mustard, honey, and salt until smooth and creamy.
4. Store & Serve
For best results, store the salad and dressing separately. Toss together just before serving to keep everything fresh and crisp.
Homemade Lemony Ginger Dressing
This dressing is light, zesty, and full of flavor. The combination of bright lemon juice, tangy Dijon, sweet honey, and fresh ginger makes it the perfect match for hearty raw vegetables.
You can whisk everything together in a bowl or shake it up in a mason jar. The dressing keeps well in the fridge for up to 2 weeks, though it tastes best when freshly made. I love preparing it a few hours ahead to let the flavors fully develop.
Prepping & Storage Tips
- Once dressed, the salad is best enjoyed the same day
- Store salad and dressing separately for maximum freshness
- Drizzle dressing on individual portions as needed throughout the week
- Makes an excellent side dish or light main meal
- Mason jars are perfect for storing and transporting the dressing
Nutrition Highlights (Per Serving)
- Calories: 248
- Carbohydrates: 18.7g
- Protein: 8g
- Fat: 17.4g
- Fiber: 6.6g
- Sugar: 6.6g
This detox salad is fresh, filling, and incredibly satisfying—perfect for resetting after a busy weekend or simply adding more nourishing meals to your routine. If you try it, don’t forget to save it and make it part of your weekly meal prep!
My Favorite Detox Salad – Recipe Only
Ingredients
Salad
- 2 cups kale
- 2 cups broccoli florets
- 2 cups Brussels sprouts, roughly chopped
- 2 cups red cabbage, roughly chopped
- 1 cup carrots, roughly chopped
- 1/2 cup fresh parsley
- 1/2 cup almonds
- 1–2 tablespoons sunflower seeds
Lemony Ginger Dressing
- 3 tablespoons olive oil
- 1/2 cup fresh lemon juice (about 2 lemons)
- 1 tablespoon fresh ginger, peeled and grated
- 3 teaspoons Dijon mustard
- 2 teaspoons honey (or maple syrup for vegan)
- 1/4 teaspoon salt
Instructions
- Add the kale, broccoli, Brussels sprouts, red cabbage, carrots, and parsley to a food processor. Pulse until finely chopped (work in batches if needed). Transfer to a large bowl.
- Add the almonds to the food processor and pulse until roughly chopped. Add to the salad along with the sunflower seeds and mix well.
- In a small bowl or mason jar, whisk together all dressing ingredients until smooth and creamy.
- Drizzle dressing over the salad just before serving or store separately and toss when ready to eat. Enjoy!