This Chopped Detox Salad is a vibrant, crunchy, feel-good bowl packed with nutrient-rich veggies, sweet raisins, crunchy nuts, and seeds—all tied together with a zesty lemon ginger vinaigrette.
It’s a beautiful, colorful dish that makes clean eating feel exciting and satisfying!
Why You’ll Love This Recipe
Full of fresh, raw veggies that nourish and energize
Naturally gluten-free, dairy-free, and vegan
Great for meal prep—lasts days in the fridge
Pairs perfectly with grilled proteins or serves as a light lunch
The homemade vinaigrette is bright, tangy, and slightly sweet
What You’ll Need (Ingredient Highlights)
Cauliflower + Broccoli – Cruciferous powerhouses loaded with fiber and vitamins
Red Cabbage + Carrots – Adds crunch, color, and antioxidants
Celery + Parsley – Refreshing, herby, and great for digestion
Almonds + Sunflower Seeds – Provides crunch, protein, and healthy fats
Raisins – A pop of natural sweetness in every bite
Lemon Juice + Olive Oil – The base of the light and zesty dressing
Fresh Ginger + Clover Honey – Bright, spicy, and lightly sweet
Pro Tips Before You Start
A food processor makes chopping quick and easy—just pulse gently!
Let the salad sit 30–60 minutes for the flavors to develop
This salad gets better over time, making it ideal for meal prep
Don’t skip the fresh ginger—it gives the vinaigrette its signature kick
How to Make Chopped Detox Salad with Lemon Ginger Vinaigrette
Step 1: Chop the Veggies
Use a sharp knife or pulse each vegetable individually in a food processor until finely chopped.
You want small, even bits—not mush.
Step 2: Combine Salad Ingredients
Transfer the chopped cauliflower, broccoli, red cabbage, carrots, parsley, celery, almonds, sunflower seeds, and raisins into a large mixing bowl.
Step 3: Make the Vinaigrette
Add olive oil, lemon juice, grated fresh ginger, honey, and sea salt to a mason jar.
Seal tightly and shake vigorously until blended.
Alternatively, whisk together in a small bowl.
Step 4: Dress and Toss
Pour the vinaigrette over the salad mixture and toss well to coat everything evenly.
Let it rest in the fridge for 30–60 minutes to enhance the flavor.
What to Serve It With
Grilled chicken or salmon
Falafel or chickpea patties
A scoop of hummus and warm pita
Avocado toast on the side
Variations & Substitutions
Swap raisins with dried cranberries or chopped dates
Use walnuts or pecans instead of almonds
Add a handful of quinoa or chickpeas for extra protein
Mix in some apple or pear slices for fruity crunch
Storage Tips
Fridge: Store in an airtight container for up to 4 days
Meal prep: Keeps texture and flavor well throughout the week
Tip: Stir before each serving to redistribute vinaigrette
FAQs
Is this salad good for weight loss?
Yes! It’s packed with fiber, low in calories, and very filling.
Can I make the vinaigrette in advance?
Absolutely. It keeps well in the fridge for up to 5 days.
What other dressing can I use?
Try a tahini lemon dressing or a light balsamic for variety.
Do I need a food processor?
Not at all—a sharp knife works just fine, just takes a bit longer.
Can I use frozen veggies?
This recipe is best with fresh for the crunch, but thawed veggies work in a pinch.
Is it good for a crowd?
Yes! This is a colorful and healthy side for potlucks or cookouts.
Final Thoughts
This Chopped Detox Salad is the ultimate balance of fresh, crunchy, sweet, and zesty.
It’s a dish that doesn’t just look beautiful—it makes you feel good, too.
Whether you’re detoxing, meal prepping, or just craving a satisfying salad, this one’s a keeper.
