Crunchy Detox Salad
A finely chopped detox salad with kale, cabbage,broccoli, carrots, and chickpeas in a punchy apple cider vinaigrette, built toactually keep you full.
Ingredients
- 4 cups kale, stems removed, finely chopped
- 2 cups green cabbage, finely shredded
- 1 cup broccoli florets, finely chopped
- 1 cup carrots, shredded
- 1½ cup chickpeas, drained and rinsed
- ⅓ cup pepitas or sunflower seeds, toasted
- ¼ cup fresh parsley, chopped
- 3 tbsp olive oil
- 2 tbsp apple cider vinegar
- 1 tbsp fresh lemon juice
- 1 tsp Dijon mustard
- 1 tsp honey or maple syrup
- Salt and black pepper, to taste
Instructions
- Chop the kale, cabbage, and broccoli to a similar small, uniform size. Shred the carrots.
- In a large bowl, whisk together the olive oil, apple cider vinegar, lemon juice, Dijon mustard, honey, salt, and pepper.
- Add the chopped kale, cabbage, broccoli, and carrots to the bowl and toss with the vinaigrette until well coated.
- Add the chickpeas and toss again gently.
- Let the salad sit for at least 10 minutes before serving.
- Top with toasted pepitas and fresh parsley right before serving.
Notes
Keeps well in an airtight container in the fridge for 3 to 4 days. Add the seeds just before eating if making ahead, so they stay crunchy.