Detox Salad



When I think of a salad I don't always jump for joy with excitement.  I was pretty much eating them because I thought they were good for me but giving in to the fact that they were boring and would not satisfy me.  Well , those thoughts still linger a bit but I am taking a new approach when I think of salads .  What I have realized is that I really do enjoy a salad that is a little more hearty, with flavors that are more complex and also has lots of texture. 

One other thing that I have been doing is going to my local farmers market and picking out fruits and veggies that are in season and super fresh and crisp.  It really does make all the difference in the world.  

I try to always keep some greens in the fridge whether it is arugula or a baby kale spinach mix.  I love to buy the bags that are pre-washed because that is one less step I have to do.  Like I mentioned, each week I grab my fruits and veggies at the farmers market.  I buy what is in season that way I am always mixing it up. It forces me to be creative and try new combos.  I always keep lots of seeds and nuts in the pantry.  Everything from pinenuts, pumpkin seeds, slivered almonds, cashews, pistachios, to walnuts, pecans and macadamia nuts.  I also keep dried figs and cranberries on hand. The dressing I usually keep super simple and make it myself always using olive oil as a base.  I am not sure if you are a salad lover, or like me, a little lukewarm when it comes to a salad but I think the goal is to keep in simple, keep as many ingredients stocked so it is convenient for you, explore the fruit and veggie aisles, be creative and fun!  

Here is the salad that I am loving right now.  Hope you like it too!


My Favorite Detox Salad!

Serves: 6 Servings


  • 2 cups kale
  • 2 cups broccoli florets
  • 2 cups brussels sprouts, roughly chopped
  • 2 cups red cabbage, roughly chopped
  • 1 cup carrots, roughly chopped
  • ½ cup fresh parsley
  • ½ cup almonds
  • 1 to 2 Tbsp sunflower seeds

For the dressing:

  • 3 Tbsp olive oil
  • ½ cup lemon juice (or juice of two lemons)
  • 1 Tbsp fresh ginger, peeled and grated
  • 3 tsp. Dijon mustard
  • 2 tsp. honey (or maple syrup)
  • ¼ tsp. sea salt


  1. Using a food processor, process all the veggies up to the parsley until finely chopped and mix together in a large bowl. This may take a few batches.
  2. Add almonds to the food processor and pulse, until roughly chopped, and mix in with the salad along with the sunflower seeds.
  3. In a small bowl, whisk together all the ingredients for the dressing and drizzle over top of the salad OR place in a jar and use as needed. Enjoy!


Serving Size: 1½ cups • Calories: 175 • Fat: 11.8 g • Saturated Fat: 1.6 g • Carbs: 15.4 g • Fiber: 4.7 g • Protein: 5.3 g • Sugar: 5.6 g • WW Points+: 5 • Smart Points: 6