About this recipe
This detox salad is everything you want in a bowl—vibrant, crisp veggies, tons of flavor, and ingredients that naturally support your body’s detox process. It’s not just a salad; it’s a reset in a bowl. Whether you’re starting the week fresh, looking to feel lighter, or just want to eat more greens deliciously, this one’s for you.
Why will you love this salad
- Nourishing and satisfying. Packed with fiber, antioxidants, and vitamins.
- Great for digestion and energy. Loaded with detox-friendly ingredients like kale, broccoli, and apple. Yes, you can eat broccoli raw in salads!
- Versatile. Easily make it your own—add grains, tofu, or more veggies.
- Meal-prep friendly. Make ahead in jars for easy lunches or snacks.
- Customizable dressing. Use the sesame vinaigrette or go citrusy with lime and olive oil.
Ingredients you’ll need
- Kale. Massage it for a softer, more enjoyable texture.
- Broccoli.
- Carrots. Naturally sweet and full of vitamin A.
- Bell peppers. Crunchy, colorful, and full of vitamin C.
- Apples are sweet, tart, and high in fiber. I love using green apples for a tangy contrast.
- Scallions. Milder than regular onions, they add a pop of freshness.
- Sesame seeds. Toasted for extra depth, they add minerals and crunch.
the dressing
Mix rice vinegar, roasted sesame seeds oil, and vegetable oil in a small bowl and set it apart—recipe in the recipe card.
Instead of the dressing, you could dress the salad in lime or lemon juice, olive oil, and a pinch of salt. You could also make a simple vinaigrette or a creamy cilantro dressing.
How to make the best detox salad
Place the clean and stemmed kale in a large salad bowl. Tear the kale leaves into bite-size pieces. Add half a teaspoon of olive oil and a pinch of salt. Next, massage the kale with your hands for a few minutes to soften the leaves and make them palatable.
Add the remaining ingredients, slowly add the dressing (one tablespoon at a time), and mix. Be sure not to overdress your salad. Finish with sesame seeds.
Tips for making the best detox salad
- Add more vegetables. Add cucumber, brussels sprouts, cauliflower florets, or red cabbage.
- Add fresh herbs. Fresh parsley, dill, basil, mint, etc.
- Add more seeds and nuts.
- Want to make it faster? Use your food processor to chop all the vegetables finely.
- Want to make it more substantial? Add cooked grains (quinoa, brown rice, farro, millet), legumes, or tofu.
- Want to add more powerful detox ingredients? Using a Microplane grater, grate one garlic clove and a small piece of ginger into the dressing. Taste and adjust the dressing seasoning before using it.
- Preparing individual salads to go in Mason jars is easy. Add the dressing to the jar’s bottom, and then add the clean and chopped vegetables. Close tightly with the lid and store in the fridge until ready to go.
Frequently asked questions
My favorite crunchy detox salad
Equipment
- Salad bowl
Ingredients
- 1 tablespoon rice vinegar
- 2 tablespoons tamari or soy sauce
- 2 tablespoons vegetable oil
- 1 tablespoon toasted sesame oil
- pinch salt
My favorite crunchy detox salad
- 3 large handfuls of kale
- 1 red, orange or yellow bell pepper, diced
- 1 small apple, diced
- 2 cups chopped broccoli florets
- 3 scallions, clean and sliced
- 2 cups sliced carrots
- 1 tablespoon sesame seeds raw or toasted
Instructions
- To make the dressing mix all the ingredients in a bowl, taste. Adjust if necessary, that it looks good on you.
- Chop all the vegetables and put them in a salad bowl.
- Put the dressing little by little on the vegetables, mix and add the sesame seeds.
- Serve.
Nutrition
information
Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.
- About the Author
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I’m Ale Graf, a Mexican living in Texas and the creator of AleCooks and Piloncillo&Vainilla. I share easy, family-friendly recipes—some Mexican, mostly plant-based—that can be enjoyed all day, every day. My focus is on recipes that bring people together around the table, making mealtime simple, delicious and meaningful. I’m also the co-author of Yo Cocino Latino, and my recipes have been featured in numerous online magazines and publications.
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