Spring Detox Salad with Lemon Vinaigrette
This Spring Detox Salad is a refreshing, nutrient-packed dish loaded with leafy greens, crisp cucumbers, crunchy radishes, shredded cabbage, and creamy avocado, all tossed in a light and zesty lemon vinaigrette. It’s perfect for cleansing, boosting digestion, and fueling your body with antioxidants and fiber. This salad is gluten-free, dairy-free, and completely customizable—add your favorite protein, nuts, or fruits to make it your own. Whether you're looking for a light lunch, a healthy side dish, or a meal-prep-friendly option, this vibrant detox salad is a delicious way to feel rejuvenated and energized! 🌱💚
Equipment
- Cutting Board: For chopping vegetables and slicing avocado.
- Sharp Knife – Essential for slicing cucumbers, radishes, and shredding cabbage.
- Salad Spinner (Optional) – Helps dry leafy greens to keep them crisp.
- Large Mixing Bowl – For tossing all the salad ingredients together.
- Small Bowl or Mason Jar – To mix and shake the lemon vinaigrette.
- Whisk or Fork – For blending the vinaigrette ingredients.
- Measuring Spoons & Cups – To measure olive oil, lemon juice, and seasonings.
- Tongs or Salad Servers – For evenly mixing and serving the salad.
- 💡 Tip: A mandoline slicer can make slicing veggies faster and more uniform! 🌿✨
Ingredients
For the Salad:
- 4 cups mixed greens kale, spinach, arugula, or romaine
- 1/2 cucumber thinly sliced
- 1 cup red cabbage shredded
- 4 radishes thinly sliced
- 1/2 cup carrots julienned
- 1 avocado sliced
- 1/4 cup fresh parsley chopped
- 1/4 cup microgreens optional but highly nutritious
- 1/4 cup pumpkin seeds or sunflower seeds
- 1/4 cup pomegranate seeds for sweetness and antioxidants
For the Lemon Vinaigrette:
- 3 tbsp extra virgin olive oil
- 2 tbsp fresh lemon juice
- 1 tsp Dijon mustard
- 1 tsp honey or maple syrup for a touch of sweetness
- 1 small garlic clove minced
- 1/2 tsp sea salt
- 1/4 tsp black pepper
Instructions
1. Prepare the Salad Ingredients
- Start by washing and drying all your vegetables thoroughly. Chop, slice, or shred them as needed. Tip: Use a mandoline slicer for even, thin slices of radishes, cucumbers, and cabbage to add a professional touch to your salad.
2. Make the Lemon Vinaigrette
- In a small bowl or mason jar, whisk together olive oil, lemon juice, Dijon mustard, honey (or maple syrup), minced garlic, salt, and black pepper until fully combined. Tip: Shake the mason jar for an easier, no-mess way to mix your dressing.
3. Assemble the Salad
- In a large salad bowl, toss together the greens, shredded cabbage, carrots, radishes, cucumbers, parsley, and microgreens. Arrange avocado slices on top and sprinkle with pumpkin seeds and pomegranate seeds for a burst of crunch and sweetness.
4. Dress & Toss
- Drizzle the lemon vinaigrette over the salad and toss gently to coat everything evenly. Tip: If making ahead, add the avocado and dressing right before serving to keep everything fresh.
5. Serve & Enjoy!
- Plate your salad and enjoy immediately for the freshest flavors and best texture. Pair it with grilled chicken, salmon, or quinoa for a heartier meal.
Notes
Make Ahead & Storage: Meal Prep for the Week
Make Ahead Tips:- Prep your veggies ahead of time and store them in an airtight container in the fridge for up to 3 days.
- Keep the dressing separate and only mix when ready to serve to maintain freshness.
- Slice the avocado just before serving to prevent browning.
- Store leftover salad (without dressing) in an airtight container for up to 2 days.
- Store the vinaigrette separately in a sealed jar in the fridge for up to a week—just give it a shake before using!