4.88 53 Published May 22, 2017, Updated Sep 27, 2024 Feeling this way makes total sense because alcohol, high sugar foods and processed junk can slow down or hinder our digestive systems. Of course our bodies have their own natural detoxification system but sometimes it doesn’t hurt to get back to the basics and help your body with the cleansing process.
This kale detox salad is a great place to start because it’s packed full of delicious foods that contains vital nutrients and are perfect for cleansing. It has at least seven of the 14 liver cleanse foods listed in this article. And it’s tasty too! The roasted Brussels sprouts and marinated mushrooms add dynamic flavors as well as texture variety so the salad is really satisfying and can easily be enjoyed as a meal. PS – You don’t have to be in need of a detox to enjoy this salad! It’s a great salad to add to your everyday routine.
Ingredients Needed:
Lacinato kale – I prefer Lacinato kale (also known as Dinosaur kale, Black kale or Tuscan Kale) for this salad, but you can use curly kale if that’s all you can find. mixed greens or spinach – or additional kale red cabbage – green cabbage works too carrots black beans portobello caps bell pepper – I prefer red, but any color works. Brussels sprouts raw sunflower seeds – I love the nuttiness and crunch that the raw sunflower seeds add to this salad, but I bet any seed or nut would be delicious. avocado balsamic vinegar olive or avocado oil lemon juice maple syrup garlic dijon mustard sea salt ground pepper
What to Pair With This Salad
This salad would be a great vegetarian side option for a weeknight meal or you could double the recipe and bring it to a cookout or potluck. You could also turn this salad into a meal-sized salad by adding some protein. It’d be delicious topped with chickpeas, tempeh, tofu or my apple cider vinegar chicken.
Storage and Make Ahead Tips
This salad will keep for 2-3 days in an airtight container in the fridge. Some of the ingredients can be prepped ahead of time – like the dressing and marinating the mushrooms and roasting the sprouts. These things do take a bit of time so it might be easier to do them the day/night before and keep the veggies and dressing in the fridge until you’re ready to prepare the salad. That’s what I did and it worked out great because the veggies were already cool. That said, adding warm Brussels sprouts to the salad is delicious as well!
More Kale Salads:
Kale Salad with Roasted Butternut Squash Mexican Street Corn Kale Salad Garlicky Kale Salad Quinoa Salad with Kale Massaged Kale Salad (with Avocado) Kale and Brussels Sprout Salad
