Meal Prep Detox Salad
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Published Apr 07, 2023, Updated Apr 26, 2023
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This meal prep detox salad combines quinoa, edamame, kale, cabbage and apple with a delicious sesame ginger dressing. It’s packed with plant-based protein and perfect for traveling or an office lunch! Vegan + gluten-free.
I talk about my love for salad all the time, but today’s meal prep detox salad is a little different for a couple of reasons 1. It’s 100% plant-based and 2. It’s packable so it’s perfect for an on-the-go lunch.
Whether you’re planning a summer road trip and want to be prepared with a healthy option to enjoy on the drive or simply looking to pack a nutritious lunch for the office, this crunchy detox salad is going to be just the thing to pack in your tote bag.
It’s loaded with fresh, crunchy cruciferous veggies (like kale and cabbage) that are packed with nutrients. Along with all the veggies, there’s a trio of plant-based protein toppings – quinoa, edamame and almonds.
The apple chunks and sesame ginger dressing add a hint of sweetness while the creaminess from the avocado ties the whole salad together perfectly. I don’t know what it is about this combo, but I’m hooked and will definitely be making this salad again and again.
Ingredients Needed
- quinoa – When it comes to cooking quinoa to use for salad, it’s the same process as normal, but I like to make my quinoa a day in advance, let it cool and chill it in the fridge overnight and then use it for the salad the next day.
- green cabbage – it adds a crunchy texture and is packed with antioxidants, vitamins, minerals and dietary fiber.
- kale – pairs really well with all the other ingredients and is a hearty leafy green that holds up well. I used curly kale, but feel free to use any variety.
- edamame – if you’re new to edamame it’s a green, immature soybean that is high in plant-based protein (1 cup has about 18 grams), fiber and vitamins. It’s also a good source of healthy fat and antioxidants while being low in calories and cholesterol. I recommend buying shelled edamame for this salad so you don’t have to worry about de-shelling it before making the salad. Just boil, drain and enjoy!
- apple – adds a nice sweetness and some more crunch to this salad! I love using Honeycrisp or Pink Lady apples but feel free to use your favorite variety.
- almonds – provides healthy fats, more plant-based protein and fiber. I used raw almonds, but feel free to use roasted and salted almonds if that’s what you have on hand.
- avocados – for some creaminess and more healthy fats.
- sriracha – this is optional, but I found that a bit of sriracha pairs so well with everything in this salad.
- sesame ginger dressing – the star of the show here and adds so much flavor! This dressing is made by blending olive oil, rice vinegar, tamari, sesame oil, maple syrup, garlic, ginger and black pepper together until smooth and creamy.
How to Make
Cook quinoa: Rinse and drain quinoa. Add quinoa and water to a saucepan and bring the water to a boil. Reduce to a simmer, cover and cook for 15 minutes. Fluff with a fork and let cool for 5-10 minutes.
Cook edamame: If you haven’t already, cook edamame according to package instructions.
Blend dressing: Make dressing by adding all ingredients to a blender or food processor and blending until smooth and creamy. Set aside.
To serve right away: In a large bowl add cooled and cooked quinoa, cabbage, kale, edamame, apple and almonds. Toss to combine. Pour dressing over salad and toss again. Portion into bowls and serve with avocado and a drizzle of sriracha if desired.
To meal prep: Add all ingredients into a glass container in rows with the dressing separated. Once ready to enjoy, drizzle on dressing, mix well and top with avocado and sriracha if desired.
Customize Your Salad
- Vegetables: Swap out some or all of the veggies depending on what you have on hand. Some ideas that would pair nicely with this salad: corn, red onion, cucumber, broccoli, carrots, cauliflower, brussels sprouts, bell peppers, green onions and radishes would work well.
- Greens: You can swap the kale with your favorite leafy green of choice, but kale is my preferred option especially for meal prep as it holds up best over a few days!
- Herbs: I love adding fresh herbs to my dishes. They really elevate the flavors! Cilantro pairs well with the ingredients in this salad, but Thai basil, parsley, chives or lemon balm would also be great options.
- Protein: This salad is already packed with plant-based protein, but if you want even more you can add tofu, tempeh or chickpeas. These air fryer chickpeas would be a nice addition for more crunch.
- Seeds & nuts: Feel free to swap the almonds with another nut or seed like pistachios, walnuts, pecans, pumpkin seeds, hemp seeds or cashews. All will be delicious and add a good amount of protein!
- Dressing: I personally love this sesame ginger dressing for this salad, but here are some other ideas that would pair well with this salad: chili almond dressing, peanut dressing or garlic tahini dressing.
How to Meal Prep
As I mentioned above, this is the perfect packable salad for on-the-go lunches so it’s great for meal prep! Plus, there’s no reheating necessary so you can bring it camping or on a road trip. This salad will stay fresh for 4-5 days in an airtight storage container. I would just suggest keeping the dressing separate and not adding the avocado until serving.
To meal prep: Add all the ingredients to glass storage containers with lids in rows with the dressing separated. Once ready to enjoy, drizzle on the dressing, mix well and top with avocado and sriracha if desired.
More Salad Recipes
- Kale Detox Salad
- Jennifer Aniston Salad
- Easy Quinoa Salad
- Garlicky Kale Salad
- Massaged Kale Salad
- Mexican Street Corn Kale Salad
- Kale Caesar Salad with Shrimp
- Asian Edamame Salad
- How to Make a Mason Jar Salad
- Sunflower Crunch Salad
More Meal Prep Recipes
- Asian Noodle Bowl (for Meal Prep)
- Easy Salmon Meal Prep Bowl
- Turkey Taco Meal Prep Bowl
- Maple Mustard Tempeh Meal Prep Bowls
- Tempeh Taco Salad Meal Prep Bowls
Be sure to check out all of the salad recipes as well as the full collection of meal prep recipes on EBF!
Meal Prep Detox Salad
Ingredients
- 1 cup uncooked white quinoa
- 1 ¾ cups water
- 3 cups green cabbage, chopped
- 3 cups kale, chopped
- 1 12 oz bag shelled edamame, cooked
- 1 large apple, cut into bite-size chunks
- 1 cup almonds, chopped
- 2 avocados
- sriracha, optional
Sesame Ginger Dressing
- 6 Tablespoons extra virgin olive oil
- ½ cup rice vinegar
- 3 Tablespoons tamari
- 1 ½ Tablespoons sesame oil
- 3 Tablespoons maple syrup
- 1-2 large cloves of garlic
- 1-2" knob fresh ginger
- pinch black pepper
Instructions
- Rinse and drain quinoa. Add quinoa and water to a saucepan and bring the water to a boil. Reduce to a simmer, cover and cook for 15 minutes. Fluff with a fork and let cool for 5-10 minutes.
- While quinoa is cooking cook edamame if you haven't already according to package instructions.
- Make dressing by adding all ingredients to a blender and blending until smooth and creamy. Set aside.
- To serve right away: In a large bowl add cooled and cooked quinoa, cabbage, kale, edamame, apple and almonds. Toss to combine. Pour dressing over salad and toss again. Portion into bowls and serve with avocado and a drizzle of sriracha if desired.
- To meal prep salad: Add all ingredients to glass storage containers in rows with the dressing separated. Once ready to enjoy, drizzle on dressing, mix well and top with avocado and sriracha if desired.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This would be the perfect container for me to bring a healthy lunch. I’m usually on the road around lunchtime so I either grab a few small things (almonds, banana) or I end up at fast food, which I just don’t want to do anymore. Thanks for the opportunity! Can’t wait to try this dressing and share it with our new women’s wellness group!
these must be healthy, i should have to add it to my diet menu.
thanks for sharing mam
The perfect combination of vegetables and fruits.
I’m definitely trying to eat more salad. These containers would be great for my latest favorite, greek salad with grilled chicken!
Hello. I’m so glad I found your site. I’ve been going through your recipes for a couple days, picking out ones that I’d like to try. Anyway, i was looking at the nutrition info for this one, and the carbs seem off. I’ll plug it all in to myfitnesspal app, but I thought you might want to take a look at it. Thanks. 🙂 I can’t wait to try all of the yummy recipes.
Thanks for the heads up! I’ll check it out and update if needed. I’m glad you found my site too! 🙂 Let me know which recipe you decide to try first.
This was the perfect lunch for the first week of January! The flavors together are out of this world! So delicious! Thank you!
Ah yay! Happy to hear this salad was a hit, Jessica. Thanks so much for making it and coming back to leave a review. I really appreciate it!
I prepped this salad for my work week & it was delish! I chopped the apple in the morning so it would stay fresh & heated the edamame and quinoa up separately. Kept me full and satisfied.
Yay! So glad you loved this recipe, Mason. Thanks so much for making it and for coming back to leave a review. I really appreciate it.
I just finished eating this salad and it was delicious! I thought I would still be hungry but I am stuffed! Thank you! I will be trying a few other salad recipes of yours this weekend:) yummmmm
WOO! I am so excited to hear that you are loving this recipe, Jennifer. Thank you so much for coming back and sharing your review & star rating, I really appreciate it!
Absolutely delicious!
Excellent! I am so glad you’re loving this recipe and it turned out great for you, Katie. Thank you for your review + star rating I really appreciate it!