DETOX SALAD (CHOPPED KALE SALAD)

[{"selector":"#anim-c892e15d-8656-47a4-ab5e-78ac04e94bba","keyframes":{"opacity":[0,1]},"delay":250,"duration":1400,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-c7344b7f-7a23-4ed3-8cbc-8fdd92807460","keyframes":{"transform":["translate3d(0px, 508.69933%, 0)","translate3d(0px, 0px, 0)"]},"delay":250,"duration":1400,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] See more

Food Processor

White Balsamic Vinaigrette Salad Dressing Ingredients: – ▢2 tablespoons white balsamic vinegar – ▢1 tablespoon red wine vinegar – ▢1 tablespoon Dijon mustard – ▢1 clove garlic minced/grated – ▢¼ cup extra virgin olive oil

– ▢pink Himalayan salt and black pepper to taste ( I used about ¼ teaspoon each)

Detox Kale Salad Ingredients: – ▢3 cups finely chopped kale leaves stems removed before chopping, about 5-6 large leaves – ▢2 cups finely chopped broccoli florets – ▢2 cups finely chopped red cabbage – ▢1 cup cilantro chopped then measured – ▢1 cup shredded carrots

– ▢½ cup chopped walnuts – ▢3 stalks green onion chopped (both green and white parts), about ⅓ cup – ▢2 radishes thinly sliced – ▢1 avocado skin and pit removed, and diced

Make the Salad Dressing: – In a mason jar or bowl, grate the garlic into the jar. Add the olive oil, balsamic vinegar, red wine vinegar, and mustard. Cover with a lid (or mix in a bowl). Sprinkle with a dash of salt and pepper to taste. Set aside until ready to use.

Make the Salad: – Remove the leaves of the kale leaves from the stem. Add to a food processor and pulse until finely chopped. Transfer to a large serving or mixing bowl or set aside. – Repeat and chop the broccoli and red cabbage. Set aside. Chop and dice the cilantro, green onion, walnuts, radishes and avocado.

– In a large serving plate or mixing bowl add the prepared kale, broccoli, cabbage, carrots, cilantro, green onion, walnuts, radishes and avocado. Top with the dressing and toss to coat until the ingredients are mixed. Season with salt and pepper to taste. Serve right away.

Notes 1. Add the dressing and avocado right before serving to avoid the salad from getting mushy and avocado from browning. If meal prepping, add both the dressing and avocado again right before serving. Notes 2. Make this recipe as is, or mix and match these extra ingredients to make it crunchy:

1. raw vegetables such as broccoli, cauliflower, jicama, cucumbers, carrots, radishes, peppers (don’t add if avoiding night shade vegetables), and cabbage. 2. nuts and seeds such as almonds, walnuts, pistachios, cashews, Brazilian nuts, macadamia nuts, pumpkin seeds, and sunflower seeds.

Notes 3. Nutrition is calculated without the addition of salt and pepper.

Calories: 378kcal | Carbohydrates: 23g | Protein: 8g | Fat: 31g | Saturated Fat: 4g | Sodium: 121mg | Potassium: 964mg | Fiber: 8g | Sugar: 6g | Vitamin A: 11579IU | Vitamin C: 136mg | Calcium: 157mg | Iron: 3mg

more

25 Detox Drinks That’ll Make You Feel Better than Ever 32 Easy Finger Food Recipesto Feed a Crowd 32 Delicious Dinner Ideas for Tonight See More See More See More

DETOX SALAD (CHOPPED KALE SALAD)

Food Processor

Read more

Equipment

White Balsamic Vinaigrette Salad Dressing Ingredients: – ▢2 tablespoons white balsamic vinegar – ▢1 tablespoon red wine vinegar – ▢1 tablespoon Dijon mustard – ▢1 clove garlic minced/grated – ▢¼ cup extra virgin olive oil

Read more

Ingredients

– ▢pink Himalayan salt and black pepper to taste ( I used about ¼ teaspoon each)

Read more

Ingredients

Detox Kale Salad Ingredients: – ▢3 cups finely chopped kale leaves stems removed before chopping, about 5-6 large leaves – ▢2 cups finely chopped broccoli florets – ▢2 cups finely chopped red cabbage – ▢1 cup cilantro chopped then measured – ▢1 cup shredded carrots

Read more

Ingredients

– ▢½ cup chopped walnuts – ▢3 stalks green onion chopped (both green and white parts), about ⅓ cup – ▢2 radishes thinly sliced – ▢1 avocado skin and pit removed, and diced

Read more

Ingredients

Make the Salad Dressing: – In a mason jar or bowl, grate the garlic into the jar. Add the olive oil, balsamic vinegar, red wine vinegar, and mustard. Cover with a lid (or mix in a bowl). Sprinkle with a dash of salt and pepper to taste. Set aside until ready to use.

Read more

Instructions

Read more

Instructions

– In a large serving plate or mixing bowl add the prepared kale, broccoli, cabbage, carrots, cilantro, green onion, walnuts, radishes and avocado. Top with the dressing and toss to coat until the ingredients are mixed. Season with salt and pepper to taste. Serve right away.

Read more

Instructions

Notes 1. Add the dressing and avocado right before serving to avoid the salad from getting mushy and avocado from browning. If meal prepping, add both the dressing and avocado again right before serving. Notes 2. Make this recipe as is, or mix and match these extra ingredients to make it crunchy:

Read more

Notes

1. raw vegetables such as broccoli, cauliflower, jicama, cucumbers, carrots, radishes, peppers (don’t add if avoiding night shade vegetables), and cabbage. 2. nuts and seeds such as almonds, walnuts, pistachios, cashews, Brazilian nuts, macadamia nuts, pumpkin seeds, and sunflower seeds.

Read more

Notes

Notes 3. Nutrition is calculated without the addition of salt and pepper.

Read more

Notes

Calories: 378kcal | Carbohydrates: 23g | Protein: 8g | Fat: 31g | Saturated Fat: 4g | Sodium: 121mg | Potassium: 964mg | Fiber: 8g | Sugar: 6g | Vitamin A: 11579IU | Vitamin C: 136mg | Calcium: 157mg | Iron: 3mg

Read more

Nutrition

more

Read