Crunchy Detox Salad
Ready for some salad love? This Crunchy Detox Salad recipe is loaded with chopped vegetables, almonds and raisins all tossed in a delicious lemon ginger vinaigrette. It’s one of my favorite detox salad recipes and it’s a salad that you’ll want to add to your daily wellness plan.
I love everything about this Crunchy Detox Salad. It’s my riff on a Whole Foods detox salad that I used to buy all the time until I started making my own version at home.
The recipe for this delicious crunchy salad makes a large batch, so it’s perfect to serve at pot lucks, barbecues, holidays, birthdays or to simply pack for lunch all week long.
Detox Salad Recipe
This delicious detox salad recipe is loaded fresh organic vegetables.
- Cauliflower
- Broccoli
- Red cabbage
- Carrots
- Flatleaf parsley
- Celery
- Almonds
- Sunflower seeds
- Organic raisins
Find printable recipe with measurements below.
Variations
- Toss in chopped curly kale
- Use Marcona almonds instead of regular almonds
- Toss in pistachios instead of almonds
- Use golden raisins instead of Thompsons seedless raisins
- Toss in fresh blueberries instead of raisins
How to Make Detox Salad
You’ll love how quick and easy this salad comes together (especially if you use a food processor to finely chop the ingredients). Don’t toss this crunchy salad with the dressing until you’re ready to serve it.
- Make Dressing. Add all the ingredients to a mason jar. Seal the lid and vigorously shake to blend ingredients, or simply add them to a small bowl and whisk together with a fork or wire whisk.
- Rinse. Rinse vegetables under cold water and pat dry.
- Chop. Chop vegetables using a good sharp knife, or give them a rough chop and then toss them in batches in a food processor and quickly pulse until the veggies are finely chopped. For the carrots, I’ll typically grate them, but you can also toss them in the food processor with the other ingredients.
- Almonds. Give the almonds a good course chop.
- Toss & Dress. Add all of the finely chopped ingredients, almonds and raisins to a large bowl. Drizzle dressing over the salad and toss to lightly coat the ingredients.
- Chill. Salad is best if its chilled before serving. Serve with extra vinaigrette if desire
Lemon Ginger Vinaigrette
The key to the simple vinaigrette is to let it sit in the fridge for 30 minutes to an hour (longer if you have the time) before tossing the salad with it. Oh my goodness….the flavor of this vinaigrette after it’s been in the fridge for a bit is so good you’ll want to drink it! To make this dressing, just place the ingredients in a mason jar, seal the lid, then shake well to blend.
- Olive oil
- Lemon juice
- Fresh ginger, peeled and grated
- Clover honey
- Sea salt
Can I Make This Salad Ahead Of Time?
This is a great salad to make ahead of time. To do so, finely chop the ingredients and whisk together the salad dressing then store them separately in air-tight containers until you’re ready to toss and serve.
How To Store Leftovers
Leftovers of this detox salad can be stored in an airtight container in the refrigerator for up to 5 days. Leftovers are best if the salad and dressing are stored separately.
Serving Suggestions
This detox salad is loaded with vegetables which makes it a pretty satisfying and filling salad on its own, but if you’d like to serve it as a side, this salad goes great with grilled chicken or fish, soup, stew and more.
Looking for More Healthy Salad Recipes to Make?
- Kale Salad with Cranberries
- Celery Salad
- Everyday Tossed Salad
- Mediterranean Bean Salad
- My Favorite House Salad
- Superfood Salad
- Broccoli Detox Salad
- Best Salad for Weight Loss
- Spinach Berry Antioxidant Salad
Still want more ideas? Check out all my salad recipes.
Crunchy Detox Salad
Ready for some salad love? This Crunchy Detox Salad recipe is loaded with chopped vegetables, almonds and raisins all tossed in a delicious lemon ginger vinaigrette. It's one of my favorite detox salad recipes and it's a salad that you'll want to add to your daily wellness plan.
Ingredients
- 2 cups cauliflower, chopped
- 2 cups broccoli, chopped
- 1 cup red cabbage, chopped
- 1 cup carrots, chopped
- 1-1/2 cups fresh parsley, chopped
- 2 celery stalks, chopped
- 1/2 cup raw almonds, chopped
- 1/2 cup raw sunflower seeds
- 1/3 cup organic raisins
For the Vinaigrette
- 3 Tbsp olive oil
- 1/2 cup lemon juice
- 1 tablespoon fresh ginger, peeled and grated
- 2 tablespoons clover honey
- 1/2 teaspoon sea salt
Instructions
Tips
- Either chop the ingredients using a good sharp knife, or toss them individually in a food processor and pulse a few times so they are finely chopped.
- Add all of the salad ingredients to a large bowl and toss with the vinaigrette.
- For the vinaigrette - place the ingredients in a mason jar and seal the lid and shake well. You can also place the ingredients in a small bowl and whisk to blend. Best if refrigerated for up to an hour before use.
Notes
Variations
- Toss in chopped curly kale
- Use Marcona almonds instead of regular almonds
- Toss in pistachios instead of almonds
- Use golden raisins instead of Thompsons seedless raisins
- Toss in fresh blueberries instead of raisins
Can I Make This Salad Ahead Of Time?
This is a great salad to make ahead of time. To do so, finely chop the ingredients and whisk together the salad dressing then store them separately in air-tight containers until you're ready to toss and serve.
How To Store Leftovers
Leftovers of this detox salad can be stored in an airtight container in the refrigerator for up to 5 days. Leftovers are best if the salad and dressing are stored separately.
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 282Total Fat: 18gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 0mgSodium: 945mgCarbohydrates: 29gFiber: 8gSugar: 16gProtein: 8g
theharvestkitchen.com attempts to provide accurate information, however, this nutritional information is provided as a courtesy and is an estimate only. The nutritional information provided comes from online sources and calculations.
I’ve made this salad several times, but always used my own dressing. This weekend I made it with the recipe dressing and, wow, what a delicious difference! Recipe dressing from now on.
This made me smile! I’m glad you liked the salad dressing too!
This is delicious! I made it exactly as you suggested and we all loved it! Making again for a get-together and I know it will be a hit. Thanks so much Deborah:)!
This is delicious! I ran it all thru the food processor, have it in a large container in the frig, wow! The dressing is fantastic. Thanks so much!
Thank you! I’m so glad you liked it!!
Awesome salad and the dressing is so good! Will definitely make again
This salad is AMAZING! I added a little tahini to my dressing this time and tossed in some edamame……… power meal ❤
I’m so glad you liked it!
Hi Deborah, I made this exactly as written except I omitted the cauliflower (not a fan) and this was delicious! Really good!!! I will definitely make this again! Thanks for sharing ! 🙂
This is incredibly delicious and quick! I also used a food processor and I think it took me only 15 minutes. So filling and healthy! Will be saving for the future.
I started eating this in Jan ‘23 to lose weight after having 4 kids close together. I ate this salad, hulled barely, and chicken breast 5 days a week for lunch. I drank only water. I cut out most sugary items from my diet and worked out 5days a week . Obviously, around certain times of the year I strayed away from my routine here and there. It’s now Dec 2023 and I’ve lost almost 45 pounds! I never get tired of this salad! I follow exactly how it’s written except I don’t add red cabbage. I use more broccoli and cauliflower in the place of it. I also use apricots. I mix the dressing in a personal blender the night before making the salad so the flavors blend together. The next day I chop up the salad and pour the dressing over it. I left it sit a couple of hours and then portion it out for the week. I’ve eaten it up to 7 days after but it’s definitely better on day 1-5 lol.
I’m making this for the second time tonite. I sauté chicken breast and slice thin to top it. We love it and the dressing is delicious!
Deborah I’ve been making this detox salad for a long time. I like to add jicama,garbonzos and, olives (drained and rinsed) and then pat dry and also sun dried tomatoes. Yum
This salad is the bomb. It is both light and satisfying. Thank you so much for this recipe! It is a keeper.
Came across this last year and tried it. Loved, loved it, and have been making it ever since. A great change from the typical salad. Sometimes I use this dressing, other times a spicy Thai Peanut one. Delicious both ways! My only (negative), if it can be called that, is the 20 minute prep time listed. It takes me longer than that just to prep the parsley, between rinsing, drying and cutting it. And I do use my processor for a lot of it. For me, this is a much longer process, but well worth the end result. Maybe because I’m not one of those people that can chop veggies like the pro’s do!
Good recipe. I hate dragging out the food processor so I chopped. Didn’t have almonds or sunflower seeds – added chopped walnuts and chia seeds. I eye-balled a 1 cup serving. I’m hoping this will curb my mid-afternoon appetite! Thank you for this – very healthy.
Delicious! All I did different was add a few cloves of garlic to the dressing because I love the sweet/savory taste.