This kale detox salad is super nourishing without skimping on flavor. You’ll love the combo of crunchy raw vegetables, marinated mushrooms and roasted Brussels sprouts tossed in a light balsamic dressing.
Have you ever felt like you needed to detox? I usually feel like I need one most after a vacation or a weekend that’s full of indulgences — like wine with the girls on Friday night, date night that includes a decadent dinner on Saturday and a day full of snacking on Sunday.
Feeling this way makes total sense because alcohol, high sugar foods and processed junk can slow down or hinder our digestive systems. Of course our bodies have their own natural detoxification system but sometimes it doesn’t hurt to get back to the basics and help your body with the cleansing process. That’s my goal for the next couple weeks.
This kale detox salad is a great place to start because it’s packed full of delicious foods that contain vital nutrients and are perfect for cleansing. <– It has at least seven of the 14 liver cleanse foods listed in this article.
And it’s tasty too! The roasted Brussels sprouts and marinated mushrooms add dynamic flavors as well as texture variety so the salad is really satisfying and can easily be enjoyed as a meal.
Just be mindful that a couple of the ingredients can be prepped ahead of time — like marinating the mushrooms and roasting the sprouts. These things do take a bit of time so it might be easier to do them the day/night before and keep the veggies in the fridge until you’re ready to prepare the salad. That’s what I did and it worked out great because the veggies were already cool. That said, adding warm brussels sprouts to the salad is delicious as well!
Kale Detox Salad
- 1 bunch of lacinato kale, de-stemmed and chopped into bite size pieces
- 4 ounces baby mixed greens, spinach or 4 additional ounces of kale
- 1 cup chopped red cabbage
- 2 carrots, peeled and cut into thin ribbons with a vegetable peeler or spiralized
- 1 cup cooked black beans
- 4 small (or 2 large) portobello caps, sliced
- 1/2 red bell pepper, chopped or sliced
- 1 bunch Brussels sprouts, ends trimmed and quartered
- 2-3 teaspoons olive or avocado oil
- 1/4 cup raw sunflower seeds
- 1 avocado, sliced
- 1/4 cup balsamic vinegar
- juice of 1/2 a lemon
- 2 Tablespoons olive oil
- 2 Tablespoons maple syrup
- 1 teaspoon minced garlic
- 1 teaspoon dijon mustard
- 1/2 teaspoon sea salt
- 1/2 teaspoon ground pepper
- Marinate the mushrooms: simply whisk together all ingredients for the dressing in a bowl and place mushrooms into the bowl to marinate. Stir occasionally (or shake if you're using a sealable container) to make sure all the pieces are getting coated in the dressing. The mushrooms should marinate anywhere from 1 hour to overnight.
- Roast the sprouts: Preheat oven to 375°. Toss chopped brussels sprouts in 2-3 teaspoons of oil and sprinkle on a little salt and pepper. Add to a baking sheet and roast for 40-45 minutes (tossing occasionally) or until brussels sprouts are tender and brown.
- After marinating the mushrooms, add the mushrooms and remaining dressing into a large bowl with all the rest of the salad ingredients.
- Mix everything together. A large tupperware container works great for this because you can put the lid on it and shake all the ingredients to mix them up, but if you don't have one, stirring everything together in a big salad bowl with a spoon will work.
- You can let the salad marinate a bit more before serving (this will help to soften the kale a bit) or you can serve immediately. To serve, place salad portion on a plate or bowl and top with an extra slice of avocado and a sprinkle of sunflower seeds.
- Leftovers can be stored in the fridge for 2-3 days. You should be able to get at least 2-3 large salads out of it.
by Brittany Mullins
PS- You don’t have to be in need of a detox to enjoy this salad! It’s a great salad to add to your everyday routine.