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finely chopped vegetables in a bowl

Chopped Detox Salad Recipe

This Chopped Detox Salad is a recipe you can make once and eat all week! It makes a big salad and will put you well on your way to getting your 7 veggie servings a day. 

Recipe Type Salad
Prep Time 20 minutes
Total Time 20 minutes

Ingredients

Salad

  • 1 bunch of broccoli about 2 cups chopped
  • 1/3 large head of cauliflower about 2 cups chopped
  • 1/2 small head red cabbage about 2 cups chopped
  • 4 kale leaves stems (about 2 cups chopped)
  • 3 carrots peeled (about 1 cup chopped)
  • 1/2 cup parsley
  • 1/3 cup almonds roughly chopped
  • 1/4 cup dried cranberries or any dried fruit roughly chopped
  • 2 tbsp. sunflower seeds

Dressing

  • 2 cloves crushed garlic
  • 1 tbsp. grated ginger about 1 inch
  • 1/2 cup lemon juice
  • 1 tsp. dijon mustard
  • 1 tsp. honey
  • 1/4 cup oil I use avocado, can use extra-virgin olive oil
  • Salt and pepper to taste

Instructions

  1. Roughly chop all the veggies into bite-size pieces. This can be a fast process, let the food processor do most of the work for you!


  2. Place each veggie into the food processor and pulse until you have chopped the veggies, fine and crumbly. Do this in batches. Finely chop the parsley as well.
  3. Add the veggies into a big bowl, then add the almonds, sunflower seeds, and dried cranberries.

Dressing

  1. In a separate jar combine the garlic, ginger, lemon juice, dijon mustard, honey, extra virgin olive oil, salt, and pepper. Put the lid on and shake, or mix in a bowl and whisk until combined.
  2. Drizzle the dressing over the salad and toss everything together, or store separately if want the salad to last all week. It will last 2-3 days in the refrigerator with dressing added, 4-6 days in the refrigerator without. Ours has always lasted at least 6 days.

Serve and enjoy!

Makes 4-6 Servings