Chopped Kale Salad {Detox Salad!}
I’ve dubbed this chopped kale salad my “detox salad” and I make it whenever I’ve been food-binging and need to bring my diet back in line! This delicious salad is a blend of fresh greens, crunchy veggies, and flavorful toppings, all tossed in a tangy citrus ginger dressing. It’s loaded with nutrients and antioxidants and will be your go-to recipe when you need something light and flavorful!
Need to lighten up?! Here are a few more salads to try when you need something nice and light: Quinoa and asparagus salad, the famous Jennifer Aniston salad (with chicken), and this Chick fil-A copycat kale salad!
Recipe Ingredients: Chopped Kale Salad {Detox Salad}
For the dressing:
For the salad:
Ingredient Notes, Substitutions & Additions
Kale: I like using baby kale in this salad because it’s tender and crunchy!
Almonds: Any nut is great for a little crunch, so add whatever nuts you have on hand.
Goji berries: Goji berries are a tiny red fruit packed with nutrients and antioxidants. They are slightly sour in flavor, adding a great little kick to this salad. In place of the goji berries you can use unsweetened dried cranberries. If you want a bit of sweetness and don’t mind added sugar, use sweetened dried cranberries.
Additions: Need more veggies?? Shaved brussels sprouts are a great addition! I also add avocado sometimes to make it a bit more hearty. Last, fresh herbs like parsley or mint would also be yummy to add!
How to Make Chopped Kale Crunch Salad: Step by Step
Expert Tips
- Storage: The veggies in this salad hold up really well, so this salad with last 2-3 days in the fridge in an airtight container WITH the dressing. It will last a few extra days if the dressing is stored separately.
- Meal prep: Since this salad keeps well in the fridge, it makes a great meal prep. You can store the dressing separately if you want the salad to last all week!
- Chill: I like to let this salad sit in the fridge for about 30 minutes after I toss it in the dressing. It allows the dressing to really soak into the veggies. But you can absolutely serve it right away, too!
- Use the food processor! If you have a bit of extra time, drop your kale, broccoli, and cabbage into a food processor and pulse 3-4 times until the veggies are finely chopped. I love the texture of this salad when chopping the veggies this way!
How to Serve:
This chopped kale crunch salad is something I whip up for lunch or dinner when I need a little detox 🙂 AKA: that after-holiday bloat. I typically eat it all by itself or with maybe a side of lean protein like chicken, fish, or lean pork chops.
It makes a great heathy side dish and pairs perfectly with grilled meats as well!
More Salads You’ll Love…
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Thank you! ~ Casey
Chopped Kale Salad {Detox Salad}
Ingredients
For the citrus ginger dressing
- 1/4 cup lemon juice juice from 2 lemons
- 1/4 cup orange juice + 2 tsp orange zest 1 orange
- 1/4 cup olive oil or avocado oil
- 1 tsp peeled ginger, grated
- 1 tbsp honey you can add a bit more for more sweetness-sometimes this depends on how sweet your orange is
- 1 tsp Dijon mustard
- 1/8 tsp EACH coarse salt and black pepper
For the chopped kale salad
- 5 cups kale, chopped I prefer baby kale
- 2 cups broccoli, chopped
- 2 cups red cabbage, chopped
- 1 cup carrot, grated
- 1/4 cup red onion, diced
- 1/2 cup almonds, chopped or sliced
- 1/4 cup pumpkin seeds
- 1/4 cup goji berries or dried cranberries
Instructions
- Make the dressing: In a large bowl, whisk together dressing ingredients. For more sweetness, add a bit more honey.
- Assemble: To the same bowl, add all salad ingredients. Toss well to combine. You can either enjoy the salad right away or let it chill for about 30 minutes to allow the dressing to absorb a bit into the veggies!
This salad is my GO TO whenever I need something light and fresh! You are going to LOVE IT! XO ~ Casey