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Detox Kale + Broccoli Glow Salad - Fresh, Crunchy, and Bright

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Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • For the salad:
  • 1 large bunch curly kale or lacinato kale, stems removed, finely chopped
  • 3 cups broccoli florets, very finely chopped or shredded
  • 1 cup purple cabbage, thinly sliced
  • 1 large carrot, grated or julienned
  • 1 small cucumber, diced
  • 1 avocado, diced (optional but recommended)
  • 1/3 cup fresh parsley or cilantro, chopped
  • 1/4 cup green onions, thinly sliced
  • 1/3 cup almonds or cashews, chopped
  • 2 tablespoons pumpkin seeds or sunflower seeds
  • 2 tablespoons hemp seeds (optional for extra protein)
  • For the dressing:
  • 1/4 cup extra-virgin olive oil
  • 3 tablespoons fresh lemon juice
  • 1 tablespoon apple cider vinegar
  • 2 teaspoons honey or maple syrup
  • 1 teaspoon Dijon mustard
  • 1 small clove garlic, finely grated
  • 1 teaspoon fresh ginger, finely grated
  • 1/2 teaspoon sea salt, more to taste
  • Freshly cracked black pepper
  • Optional add-ins: Cooked quinoa, chickpeas, grilled chicken, smoked salmon, or tofu.

Method
 

  1. Mix the dressing: In a small jar or bowl, whisk together olive oil, lemon juice, apple cider vinegar, honey, Dijon, garlic, ginger, salt, and pepper until smooth and emulsified. Taste and adjust acidity or sweetness.
  2. Prep the kale: Place chopped kale in a large bowl. Drizzle with 1 tablespoon of the dressing and a pinch of salt. Massage with clean hands for 30–60 seconds until darker and slightly softened.
  3. Chop the veggies: Finely chop the broccoli into small rice-like pieces. Thinly slice cabbage, grate the carrot, and dice the cucumber. The smaller the pieces, the better the texture.
  4. Combine the base: Add broccoli, cabbage, carrot, cucumber, parsley or cilantro, and green onions to the kale. Toss to combine.
  5. Add crunch: Fold in chopped almonds or cashews, pumpkin or sunflower seeds, and hemp seeds.
  6. Dress it up: Pour in most of the dressing and toss well. Add more dressing as needed to lightly coat everything without making it soggy.
  7. Finish and serve: Gently fold in avocado right before serving. Taste, season with more salt, pepper, or lemon, and enjoy.