Summer Detox Salad
A vibrant and refreshing Summer Detox Salad made with hearty greens, fresh fruits, and a zesty ginger-infused vinaigrette, perfect for a light meal or as a side dish.
Ingredients
- 4 cups Curly Kale (stems removed, chopped)
- 2 cups Red Cabbage (thinly sliced)
- 1/2 cup Fresh Cilantro (chopped)
- 1 cup Fresh Blueberries or Strawberries
- 1 large Ripe Avocado (diced)
- 1/4 cup Hemp Hearts or Toasted Sunflower Seeds
- 3 tablespoons Extra Virgin Olive Oil
- 2 tablespoons Fresh Lemon Juice
- 1 teaspoon Fresh Ginger (grated)
- Sea Salt and Black Pepper to taste
Instructions
- Prepare the Kale: Strip the kale leaves from the stems, chop into ribbons, and massage with salt and olive oil for 2-3 minutes.
- Chop the Vegetables: Thinly slice the red cabbage, chop the cilantro, and dice the avocado. Add to the bowl with the kale.
- Whisk the Dressing: Combine olive oil, lemon juice, grated ginger, salt, and pepper in a jar or bowl and mix until emulsified.
- Assemble the Salad: Pour the dressing over the greens and toss to coat evenly.
- Add the Final Touches: Gently fold in the blueberries, diced avocado, and hemp hearts.
- Let it Rest: Allow the salad to sit for about 10 minutes before serving.
Notes
Store in an airtight container for up to 3 days. Keep dressing separate if meal prepping.