Detox Salad for After the Holidays
This Detox Salad is your perfect rebound after indulging over the holidays, blending kale, Brussels sprouts, and pomegranate seeds into a refreshing, guilt-free treat. It’s a delightful way to reset your taste buds and nourish your body with every colorful bite.
Perfect Post-Holiday Detox Salad
After the holiday indulgences, this Detox Salad is your go-to for hitting the reset button on your eating habits. Bursting with crunchy kale, Brussels sprouts, and a medley of seeds, it’s a nutritious delight that’s both satisfying and revitalizing. The addition of sweet pomegranate seeds and tangy dressing creates a perfect balance, making it a delicious way to detox and refresh your palate.
I found this recipe from Jo Cooks.
Why You’ll Love This Detox Salad
- Good For You: The combination of kale, Brussels sprouts, carrots, and seeds provides a rich array of vitamins, minerals, and antioxidants, making it a superfood salad that’s as good for the body as it tastes.
- Versatile and Customizable: This salad is a hit due to its versatility. Whether you’re a fan of sweet, savory, or crunchy elements, the recipe can be easily adjusted to include your favorite ingredients or what you have on hand.
- Perfect Post-Holiday Meal: After a season of indulgence, you’re probably looking for refreshing, lighter meals, and this Detox Salad fits the bill perfectly. Its fresh, crisp ingredients make this salad an ideal choice if you’re seeking a tasty yet healthy reset.
Ingredients You’ll Need:
- Kale: The star of our salad, kale brings a hearty texture and loads of nutrients. Not a kale fan? Spinach or arugula can step in just fine.
- Brussels Sprouts: They add a wonderful crunch and are great for detoxing. If they’re not your thing, try thinly sliced broccoli for a similar crunch.
- Red Cabbage: It gives our salad a lovely color pop and a nice crunch. If you’re out, green cabbage works too.
- Carrot: Grated carrot adds sweetness and a bit of texture. No carrots? Toss in some bell peppers for color and crunch.
- Pomegranate Seeds: These are little bursts of sweetness and antioxidants. Dried cranberries or chopped apple could also do the trick.
- Mixed Seeds: I’m talking sunflower seeds, pumpkin seeds, chia seeds – they’re here for the crunch and healthy fats. Feel free to use any nuts or seeds you have on hand.
- Avocado: It’s creamy, dreamy, and full of healthy fats. If avocados aren’t your thing, try some diced cucumber for freshness.
- Dried Cranberries: They add a sweet and tart element. Swap with raisins or chopped dried apricots if you prefer.
- Fresh Parsley: This herb brightens up the salad. Fresh cilantro or basil can be a great alternative.
- Lemon Juice: Freshly squeezed for a zesty kick. Lime juice can work in a pinch.
- Olive Oil: It’s the base of our dressing, giving it richness. Any neutral oil, like avocado or grapeseed oil, is a good backup.
- Apple Cider Vinegar: Adds a tangy punch. White wine vinegar or even a bit of lemon juice can be also be used.
- Honey: For a touch of sweetness. Maple syrup or agave nectar are perfect vegan options.
- Salt and Pepper: For seasoning. Season to your liking!
- Massage the Kale: Don’t skip this step! Massaging the kale with lemon juice not only softens its texture but also reduces the bitterness, making it more palatable and enjoyable.
- Balance Your Dressing: Taste as you go when preparing your dressing. The right balance of acidity from the lemon juice and apple cider vinegar with the sweetness of honey is key to a flavorful salad.
- Chop for Consistency: Ensure your Brussels sprouts, red cabbage, and carrots are thinly sliced or shredded consistently.
- Let It Marinate: If time allows, let the salad sit for 10-15 minutes after dressing. This allows the flavors to meld together, enhancing the overall taste of the salad.
- Freshness is Key: Use the freshest ingredients possible, especially for the greens and vegetables. Fresh produce will give you the best texture and flavor.
- 2 cups kale (destemmed and cut into bite-sized pieces)
- 2 cups Brussels sprouts (thinly sliced or shredded)
- 1 cup red cabbage (thinly sliced)
- 1 lg carrot (grated)
- ½ cup pomegranate seeds
- ½ cup mixed seeds (eg. sunflower seeds, pumpkin seeds, chia seeds)
- 1 avocado (sliced)
- ¼ cup dried cranberries
- ¼ cup fresh parsley (chopped)
- 2 tbl lemon juice (freshly squeezed)
- 2 tbl olive oil (extra virgin)
- 1 tbl apple cider vinegar
- 1 tsp local honey
- salt & pepper (to taste)
- Place the torn kale pieces in a large salad bowl. Squeeze half of the lemon juice over the kale and massage it with your hands for about 2-3 minutes until the kale softens and becomes a deeper green color.
- To the same bowl, add the sliced Brussels sprouts, red cabbage, grated carrot, and chopped parsley.
- In a small bowl or jar, whisk together the olive oil, apple cider vinegar, honey or maple syrup, and the remaining lemon juice. Season with salt and pepper to taste. Adjust sweetness or acidity as needed.
- Pour the dressing over the salad ingredients. Toss thoroughly to ensure all components are well-coated.
- Top the salad with pomegranate seeds, mixed seeds, avocado slices, and dried cranberries.
- Enjoy the salad immediately, or let it sit for 10-15 minutes to allow the flavors to meld together. This salad tastes even better the next day once the ingredients have had time to marinate in the dressing.
- Kale Preparation: Ensure to remove the stems and massage the leaves with lemon juice for the best texture and flavor.
- Substitutions: Feel free to substitute any of the greens or seeds with what you have on hand. For instance, swap kale with spinach, or sunflower seeds with chopped nuts.
- Dressing Variations: If you prefer a different dressing, balsamic vinaigrette or a simple olive oil and lemon juice mix can also work well with this salad.
- Storage Tips: Store leftovers in an airtight container in the fridge for up to 3 days. If you plan to store it, add avocado and seeds just before serving to maintain their freshness.
- Serving Suggestion: This salad pairs wonderfully with grilled chicken or fish for a protein-packed meal.
- Vegan Adaptation: Replace honey in the dressing with maple syrup or agave to make this salad vegan-friendly.