This Chopped Detox Salad is a recipe you can make once and eat all week! It makes a BIG salad, and will put you well on your way to getting your 7 plant servings a day!
It is full of amazing nutrition, is easy to make, and had been well received by my family. It is one of those recipes that brings health and wellness, and I know I will make it for many years to come.
It’s been awhile since I have been THIS excited about a recipe. It reminds me of the excitement I felt when I discovered Chia Oats. A healthy, staple, ‘make-once-and-eat-for-days’ recipe.
Detox Salad = Lots of Nutrients
Not only are you getting your vegetable servings in, but they are ALL the colors which is so important. More colors mean more diverse nutrients! I’m always striving to eat the rainbow, and this detox salad is a great way to do it.
2 Secrets to the Success of Detox Salad
There are 2 secrets to the success of this salad:
- All veggies are chopped fine with a food processor. So fine that you could eat it with a spoon– almost like a veggie couscous! Using a food processor keeps you from having to take the time to chop, chop, chop; and makes certain vegetables that can be tough and hard to chew a breeze to eat.
- The dressing is so fresh and delicious and was the KEY to getting my family to eat this salad.
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Detox Salad Dressing
We have eaten this salad with store bought dressing when we were short on time and ran out of the homemade version, but I have to tell you, it is not the same!
The dressing in this recipe has such a beautiful fresh lemony taste.
There is something about mixing lemon with ginger and balancing the tang and zest with a bit of honey. Garlic and dijon round it out.
Did you notice that even the dressing contains super healthy ingredients? Lemon is full of vitamin c, ginger is cleansing is garlic and honey both have their own very specific health benefits.
I use avocado oil, as it is a healthy oil and will not harden when refrigerated, so I can make the dressing and store it separately from the salad for my family to help themselves to all week.
You can old use olive oil, but it is not great for refrigerating for later use because it will harden.
Take Your Salad To Go
My girls have been helping themselves to this salad, and even have been packing it up and taking to school in their lunches.
It is safe to say that we are addicted. There is so much flavor, so much texture and it is BEAUTIFUL served in a glass bowl.
This salad is great for sharing with a group. It is a show stopper to look at and tastes amazing. I took this to our large family Easter dinner gathering and it was well received, even by those who were a bit skeptical of that many veggies in one salad!
Micronutrients in Detox Salad
Detox salad is full of micronutrients. Todd and I are on a HUGE micronutrient kick, thanks to Dr. Joel Fuhrman and his amazing books we have been reading together. We love the idea of a high nutrient diet and are pursuing it actively.
From Dr. Joel Fuhrman:
What makes my dietary advice unique is that it is focused on quality, not quantity. It focuses on the type of foods you eat. Its most important nutritional concept is:
H=N/C
Health = Nutrients/Calories
For excellent health and life expectancy, concentrate on consuming foods that contain a lot of micronutrients and fewer calories.
Micronutrients are vitamins, minerals, and phytochemicals; they do not contain calories, but they have vital functions in the body. Calories come from fat, protein, and carbohydrates.
You want to take in the foods that contain the most micronutrients per calorie. You want to get the most nutrient bang for each caloric buck. When you eat this way, calorie-counting no longer matters.
High micronutrient foods come straight from nature; whole plant foods, such as vegetables, fruit, seeds, nuts, and beans, should be the basis of a healthy, anti-cancer diet.
Without adequate micronutrients, food cravings, discomfort, and the demand to over-consume calories can be overwhelming and derail any effort to lose weight or eat healthfully.
It is nice to not be consumed with counting calories and focused on macronutrients like protein, fats, and carbs. I like just simply looking at my food and asking myself if it is nutrient dense food. A simple question and a simple way of eating.
As a 2-time cancer survivor, I want my body to function well and want to supply it with all of the micronutrients it needs. This salad is such an easy way to do that!
Eat All Week Chopped Detox Salad Recipe
This Chopped Detox Salad is a recipe you can make once and eat all week! It makes a big salad and will put you well on your way to getting your 7 veggie servings a day.
Salad
-
1
bunch of broccoli
about 2 cups chopped
-
1/3
large head of cauliflower
about 2 cups chopped
-
1/2
small head red cabbage
about 2 cups chopped
-
4
kale leaves
stems (about 2 cups chopped)
-
3
carrots
peeled (about 1 cup chopped)
-
1/2
cup
parsley
-
1/3
cup
almonds
roughly chopped
-
1/4
cup
dried cranberries or any dried fruit
roughly chopped
-
2
tbsp.
sunflower seeds
Dressing
-
2
cloves
crushed garlic
-
1
tbsp.
grated ginger
about 1 inch
-
1/2
cup
lemon juice
-
1
tsp.
dijon mustard
-
1
tsp.
honey
-
1/4
cup
oil
I use avocado, can use extra-virgin olive oil
-
Salt and pepper to taste
-
Roughly chop all the veggies into bite-size pieces. This can be a fast process, let the food processor do most of the work for you!
-
Place each veggie into the food processor and pulse until you have chopped the veggies, fine and crumbly. Do this in batches. Finely chop the parsley as well.
-
Add the veggies into a big bowl, then add the almonds, sunflower seeds, and dried cranberries.
Dressing
-
In a separate jar combine the garlic, ginger, lemon juice, dijon mustard, honey, extra virgin olive oil, salt, and pepper. Put the lid on and shake, or mix in a bowl and whisk until combined.
-
Drizzle the dressing over the salad and toss everything together, or store separately if want the salad to last all week. It will last 2-3 days in the refrigerator with dressing added, 4-6 days in the refrigerator without. Ours has always lasted at least 6 days.
Tips:
- Key for the salad to last all week? Don’t add the dressing until ready to eat. Use an oil that won’t harden in the refrigerator…olive oil and coconut oil both do, so my choice is avocado oil.
- This salad will last 4-6 days without dressing, 2-3 days with.
- A good food processor makes this quick work. I got the Breville Sou Chef for Christmas and it is a dream to use!
Add- in ideas:
- This recipe is so good just how it is, that I’m hesitant to suggest any add-ins, but I must as it is such a versatile salad and can be used as a base for so many other add-in flavors.
- Top the salad with sliced hard-boiled egg.
- Add a can of beans for more protein.
- Could roll up in a tortilla, rice paper, or raw collard green leaf and use dressing as a dip.
- Garnish with feta.
- Add olives or green onions, pepperoncini peppers, or artichoke hearts.
- Pump up the fiber by adding bulger.
- Make your leafy lettuce salad even more healthy, sprinkle on this detox salad (pre-dressing) as a chopped veggie topping.
Dinner suggestions:
- Serve with a piece of grilled salmon or some shredded rotisserie chicken mixed in for a quick dinner salad.
- Could chop less fine and keep on hand to use for quick stir-frys. I often have leftover cabbage, cauliflower, and carrots, so I chop them up while I have the food processor out, but make them less fine and use in stir-frys.
- I’ve even justified a pizza dinner by serving this salad as a side. Ha!
What about you? Are you wanting to consume more nutrient-dense foods?
Do you think you and your family would like this salad?
Did you make this recipe? Snap a picture and tag @Amy_NewNostalgia on Instagram or share it using #amynewnostalgia –I LOVE seeing your NN creations!~
