Dessert

Detox Salad with Lemon Ginger Vinaigrette Recipe

ByElara Stone February 16, 2026February 16, 2026

Introduction

This Detox Salad is a vibrant, nutrient-packed dish perfect for cleansing and refreshing your body. Loaded with fresh greens, crunchy vegetables, and a zesty lemon ginger vinaigrette, it’s both flavorful and wholesome.

A large white bowl filled with a colorful chopped kale salad showing three main layers: the base layer is dark green kale leaves cut finely, the middle layer has bright orange shredded carrots and small pieces of purple cabbage, and the top layer is small green broccoli florets and pale almond slices scattered throughout. Two thin lemon slices rest on top on the right side, adding a touch of yellow. Two black and gold forks are partially buried in the salad, one on the left side and one on the bottom right. The bowl sits on a white marbled surface, with lemon halves and a small pile of green leaves nearby. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 cups kale, chopped
2 cups broccoli, chopped small
2 cups red cabbage, shaved
1 cup carrots, shredded
½ cup green onions, sliced thin
2 cups spinach, chopped
2 tablespoons pumpkin or sunflower seeds
2 tablespoons slivered almonds
¼ cup unsweetened dried cranberries
2 tablespoons fresh ginger (about 1 small knob)
¼ cup fresh lemon juice
1 tablespoon lemon zest
1 tablespoon dijon mustard
2 tablespoons honey
1 cup extra virgin olive oil
Salt and pepper to taste

Instructions

Step 1: Wash and prepare all the vegetables: chop the kale, broccoli, red cabbage, carrots, green onions, and spinach. Combine them in a large bowl along with the pumpkin or sunflower seeds, slivered almonds, and dried cranberries.
Step 2: To make the lemon ginger vinaigrette, peel the fresh ginger and place it in a food processor. Add the lemon juice, lemon zest, dijon mustard, and honey. Blend until combined.
Step 3: With the food processor running on low speed, slowly drizzle in the extra virgin olive oil until the dressing is emulsified. Season with salt and pepper to taste.
Step 4: Toss the salad with as much vinaigrette as you like, ensuring everything is well-coated. Serve immediately for the freshest flavor.

Tips & Variations

For extra crunch, lightly toast the pumpkin seeds and slivered almonds before adding them to the salad.
Feel free to swap honey for maple syrup or agave nectar to keep the dressing vegan.
Add sliced avocado or cooked quinoa for a more filling meal.

Storage

Store any leftover salad dressing separately in an airtight container in the refrigerator for up to 5 days. The salad itself is best enjoyed fresh but can be kept in a sealed container for up to 1 day. If storing combined, expect some wilting; toss again before serving. Reheat is not recommended as this is best served cold or at room temperature.

How to Serve

The image shows a colorful mixed vegetable salad with three main layers. The base layer is made of dark green leafy kale and spinach leaves, providing a leafy texture. The middle layer contains small bright green broccoli florets and thinly shredded orange carrots, adding crunch. The top layer is scattered with finely chopped purple cabbage, some light green parsley leaves, and sprinkled with small pumpkin seeds for extra texture. A silver and black utensil holds a scoop of the salad at the center, and a slice of lemon with a white marbled textured surface is visible on the side. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of mustard?

Yes, you can substitute dijon mustard with yellow mustard or whole grain mustard, but the flavor will be slightly different. Dijon provides a smoother, tangier note that complements the lemon and ginger well.

Is this salad suitable for meal prep?

This salad is best made fresh to preserve the texture and vibrancy. However, you can prep the chopped vegetables in advance and keep them refrigerated, then toss with the dressing right before eating.