Crunchy Detox Salad
Ingredients:
For the Salad:
- 4 cups kale, finely chopped
- 2 cups red cabbage, thinly sliced
- 1 large carrot, julienned
- ONE cucumber, diced
- 1 bell pepper (any color), thinly sliced
- 1/2 cup radishes, thinly sliced
- 1/4 cup sunflower seeds
- 1/4 cup pumpkin seeds
- 1 cup broccoli florets, blanched
- 1/4 cup almonds, sliced
- 1/4 cup fresh cilantro, chopped
- For the Dressing:
- 3 tablespoons olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon maple syrup
- Salt and pepper to taste
- Instructions:
- 1. Prepare Vegetables:
- Wash and chop the kale, slice the red cabbage, julienne the carrot, dice the cucumber, thinly slice the bell pepper, blanch the broccoli florets, and slice the radishes.
- 2. Assemble Salad:
- In a large salad bowl, combine the kale, red cabbage, carrot, cucumber, bell pepper, broccoli, radishes, sunflower seeds, pumpkin seeds, sliced almonds, and fresh cilantro.
- 3. Prepare Dressing:
- In a small bowl, whisk together olive oil, apple cider vinegar, Dijon mustard, maple syrup, salt, and pepper until well combined.
- 4. Toss Salad:
- Drizzle the dressing over the salad and toss everything together until the vegetables are well coated.
- 5. Let it Marinate:
- Allow the salad to marinate for about 15 minutes to let the flavors meld.
- 6. Serve and Enjoy:
- Serve the Vegan Crunchy Detox Salad as a refreshing side dish or add your favorite plant-based protein source for a wholesome meal. Enjoy the crunch and goodness of this vibrant salad!
- 7. Store:
- Store any leftovers in an airtight container in the refrigerator. Note that the salad is best enjoyed fresh, but you can store it for up to 24 hours
- Nutrition Facts (Per Serving – Makes approximately 4 servings):
- Calories: 250
- Total Fat: 16g
- Saturated Fat: 2g
- Cholesterol: 0mg
- Sodium: 100mg
- Total Carbohydrates: 24g
- Dietary Fiber: 7g
- Sugars: 10g
- Protein: 8g
- Servings:
- This recipe makes approximately 4 servings.
