If you’re looking to refresh your palate and nourish your body, this Detox Kale and Veggie Salad with Lemon Vinaigrette Recipe is exactly what you need. It’s a vibrant, nutrient-packed salad bursting with crunchy kale, colorful veggies, and a bright, zesty lemon dressing that ties everything together beautifully. Not only is it super simple to make, but every bite offers a delightful combination of textures and flavors that make healthy eating feel like a real treat. This salad is perfect for anyone seeking a clean, wholesome meal that energizes and satisfies without any fuss.
Ingredients You’ll Need
These ingredients are straightforward yet essential for creating the perfect blend of freshness, crunch, and creaminess in your salad. Each item adds a special touch, from the peppery kale to the creamy avocado, making this Detox Kale and Veggie Salad with Lemon Vinaigrette Recipe truly shine.
- 2 cups chopped kale, stems removed: The sturdy base of the salad, packed with vitamins and a slight bitterness that balances well with the dressing.
- 1 cup shredded red cabbage: Adds vibrant color and a satisfying crunch.
- 1 cup shredded carrots: Sweetness and a burst of orange brightness to lighten up the bowl.
- 1 cup chopped broccoli florets: For added texture and a boost of fiber and antioxidants.
- ½ cup chopped fresh parsley: Brings a fresh, herbaceous note that lifts the whole salad.
- ½ cup chopped cucumber: Cooling and hydrating, balancing out more intense flavors.
- ½ avocado, diced: Creaminess that complements the crunchy vegetables perfectly.
- ¼ cup sunflower seeds or chopped almonds: Nutty crunch that adds depth and satisfying bite.
- 2 tablespoons dried cranberries (optional): A touch of sweetness and chewy texture to contrast the fresh veggies.
- Juice of 1 lemon: The star of the vinaigrette, providing brightness and acidity.
- 2 tablespoons olive oil: Smooth richness that binds the dressing and salad together.
- 1 tablespoon apple cider vinegar: Adds a mellow tang and enhances the detoxifying benefits.
- 1 teaspoon honey or maple syrup: Balances acidity with gentle sweetness.
- Salt and pepper to taste: Essential seasonings to bring all the flavors to life.
How to Make Detox Kale and Veggie Salad with Lemon Vinaigrette Recipe
Step 1: Prepare the Vegetables
Start by washing and chopping all your vegetables. Removing the kale stems is important because it makes the leaves easier to chew and helps the dressing soak in better. Shred the cabbage and carrots finely for a nice texture variation, and chop the broccoli into small florets. Don’t forget to dice the avocado right before assembly to keep it fresh and creamy.
Step 2: Combine the Salad Ingredients
Grab a large salad bowl and toss together the kale, cabbage, carrots, broccoli, parsley, cucumber, avocado, sunflower seeds or almonds, and dried cranberries if you decide to use them. Mixing everything while the veggies are fresh ensures every forkful has a little bit of everything.
Step 3: Make the Lemon Vinaigrette
In a small bowl or jar, whisk the juice of one lemon, olive oil, apple cider vinegar, honey (or maple syrup), salt, and pepper until completely blended. This vinaigrette is light, tangy, and sweet all at once, perfectly lifting the flavors in the salad without overpowering them.
Step 4: Dress the Salad and Let It Marinate
Pour the lemon vinaigrette over the assembled salad and toss thoroughly to coat all the ingredients evenly. Give it about 5 to 10 minutes to rest so the kale softens slightly and the flavors have a chance to mingle. This step truly takes the Detox Kale and Veggie Salad with Lemon Vinaigrette Recipe to the next level.
How to Serve Detox Kale and Veggie Salad with Lemon Vinaigrette Recipe
Garnishes
For a little extra flair and flavor, sprinkle some extra sunflower seeds or chopped almonds on top. A few fresh herb leaves like mint or basil can also add an aromatic twist. A light dusting of freshly cracked black pepper brightens the overall taste as well.
Side Dishes
This salad shines beautifully as a stand-alone meal but also pairs wonderfully with simple grilled proteins such as chicken, tofu, or chickpeas for an added protein boost. Serve alongside crusty whole grain bread or a warm bowl of soup to round out a wholesome lunchtime menu.
Creative Ways to Present
If you want to impress guests or just have fun with presentation, try serving the salad in hollowed-out avocado halves or clear glass jars for easy grab-and-go options. Layering the veggies before tossing can also create a visually stunning, colorful display that gets everyone excited to dig in.
Make Ahead and Storage
Storing Leftovers
This salad keeps wonderfully in an airtight container in the refrigerator for up to two days. The kale and hearty vegetables hold their crunch well, especially if you store the dressing separately and toss just before serving.
Freezing
Because of the fresh veggies and dressing, freezing this Detox Kale and Veggie Salad with Lemon Vinaigrette Recipe is not recommended. The texture of the vegetables and avocado would suffer upon thawing, losing that fresh appeal.
Reheating
This is a no-cook recipe best enjoyed cold or at room temperature. If you prefer your salad slightly warmed, simply let it sit out for 15 minutes after taking it from the fridge to mellow the chill without heating it directly.
FAQs
Can I substitute the kale with another leafy green?
Absolutely! While kale gives a great texture and nutrition, spinach or Swiss chard can work well too. Just keep in mind the flavor profiles and textures will be slightly different, but still delicious.
Is this salad suitable for meal prepping?
Yes! This Detox Kale and Veggie Salad with Lemon Vinaigrette Recipe is ideal for meal prep because it stores well and actually tastes better after the flavors have time to meld.
Can I make the lemon vinaigrette dressing ahead of time?
You can prepare the dressing a day in advance and keep it in the fridge. Just give it a quick whisk or shake before dressing your salad for the freshest taste.
How can I add protein to make the salad more filling?
Adding grilled chicken, baked tofu, or chickpeas are great ways to boost protein. Nuts and seeds already in the salad add some plant-based protein as well.
Is this salad vegan and gluten-free?
Yes! This recipe uses all natural, plant-based ingredients with no gluten-containing components, making it perfect for vegan and gluten-free diets.
Final Thoughts
There’s something truly joyful about a salad that feels both healthy and indulgent, and this Detox Kale and Veggie Salad with Lemon Vinaigrette Recipe hits that sweet spot every time. Whether you’re looking for a quick lunch, a fresh side, or a meal-prep superstar, this salad is an easy way to bring brightness and vitality to your table. Give it a try soon—you might find it turning into one of your new favorite go-to dishes!
Print
Detox Kale and Veggie Salad with Lemon Vinaigrette Recipe
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Diet: Vegan,Gluten Free
Description
A vibrant and nutritious Detox Salad packed with kale, red cabbage, carrots, broccoli, and fresh herbs, tossed in a tangy lemon and apple cider vinegar dressing. Perfect for cleansing and boosting your health with raw veggies, healthy fats, and a touch of sweetness.
Ingredients
Vegetables and Herbs
- 2 cups chopped kale, stems removed
- 1 cup shredded red cabbage
- 1 cup shredded carrots
- 1 cup chopped broccoli florets
- ½ cup chopped fresh parsley
- ½ cup chopped cucumber
- ½ avocado, diced
Add-ins
- ¼ cup sunflower seeds or chopped almonds
- 2 tablespoons dried cranberries (optional)
Dressing
- Juice of 1 lemon
- 2 tablespoons olive oil
- 1 tablespoon apple cider vinegar
- 1 teaspoon honey or maple syrup
- Salt and pepper to taste
Instructions
- Combine salad ingredients: In a large bowl, mix together the kale, red cabbage, carrots, broccoli, parsley, cucumber, avocado, sunflower seeds, and dried cranberries if using, ensuring they are well distributed.
- Prepare the dressing: In a small bowl or jar, whisk the lemon juice, olive oil, apple cider vinegar, honey or maple syrup, salt, and pepper until fully blended and slightly emulsified.
- Toss the salad: Pour the dressing over the salad mixture and toss thoroughly to coat all ingredients evenly with the dressing for maximum flavor.
- Let flavors meld: Allow the salad to sit for 5 to 10 minutes at room temperature or chilled, so the kale softens slightly and the flavors blend beautifully.
- Serve: Serve the salad chilled or at room temperature as a refreshing and healthy meal or side dish.
Notes
- For added protein, top with grilled chicken, tofu, or chickpeas.
- This salad keeps well in the fridge for up to 2 days, making it convenient for meal prep.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Health-Conscious
