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Home » Recipes » Salad

Lemony Detox Salad

Gluten FreeGrain FreeVegan

Published: Jan 4, 2017 · Modified: Mar 17, 2021 by Debra Klein · This post may contain affiliate links · Leave a Comment

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Get back on track……start here:

 

I don’t know about you, but I MAY have over indulged a bit during the holidays this year. I was on vacation with my family and, though I did make good choices much of the time, I also was busy having a good time and relaxing into what made sense at the moment. The self-serve soft serve swirl showed up regularly to greet me, along with these amazing home made chips that were abundantly available and decadent dinner options every night. I’m sure you’ve been there many a time.

 
 

Generally, over indulgences are foods that are very acid forming including: sugar, animal products, refined oils and alcohol. This sets the stage for inflammation, skin irritations, sleep disturbances, bloating, digestive issues and weight gain.   Consuming foods that are alkalizing is one way to combat the damage done and help your body heal. Loading up on foods that are naturally rich in vitamins and minerals will help replenish your stores, and eating an abundance of fiber will help eliminate the toxic build up already in your system. So, what to do now?

 
 

For starters, make a batch of this detox salad. Having a large bowl of this in your fridge, already prepared is a HUGE step in the right direction.   Here are some of the benefits these ingredients will provide:

 

  • Celery: reduces inflammation, loaded with magnesium, regulates alkaline balance, digestive aid, reduces “bad” cholesterol, lowers blood pressure,
  • Cabbage: high in fiber (hello elimination aid), Vitamin C, regulates blood sugar, antioxidant, Vitamin K,
  • Kale; Iron, Vitamin C, Vitamin K, Vitamin A, antioxidant, boosts immunity, calcium, fiber, anti-inflammatory, high in fiber (great for detox)
  • Fennel: reduces inflammation, provides immune support, Vitamin C, Fiber, Potassium,
  • Radish: High in Fiber, Vitamin C,
  • Lemon: a natural detoxifier, Vitamin C,
  • Carrots: Vitamin A, antioxidants

 

 
 

Here are a few more things you can do RIGHT NOW:

  • Avoid processed and packaged foods
  • Drink more water
  • Stay away from sugar
  • Get plenty of rest
  • Commit to a regular exercise regime
  • Prioritize self care
  • Take a break from alcohol to give your liver time to detoxify
 
 

The first week of the New Year is a bit tricky for many to navigate. I suggest getting back on track by going towards a style of eating that YOU KNOW makes you feel your best. There are so many ways to do this, and I’m not advocating for a particular regimen. Personally, I eat as “clean” as I can by consuming as much whole, real food that is simply prepared as possible. I have found that I don’t need a formal detox, juice cleanse, or whatever else is currently in vogue, I just need to get back to basics with my food intake.

 

Yes, that leaves so much room for interpretation, but that’s the point. Whatever changes you make have to work inside of the life you actually have—rather than the perfect (rigid) life you wish you had—for them to be sustainable. Life is messy. Be flexible, do what you can, and don’t beat your self up over imperfection…..perfect isn’t the goal anyhow!

 
 

📖 Recipe

Lemony Detox Salad

Author: Debra Klein
A little zing from a super lemony dressing adds to the crunch making this salad nutritious AND delicious.
No ratings yet
Rate this Recipe
Print Recipe Pin Recipe
Prep Time 10 minutes mins
Total Time 10 minutes mins
Course Salad
Cuisine American
Servings 6 servings
Calories 236 kcal

Ingredients
  

Ingredients:

  • 3 cups chopped kale*
  • ½ cup shredded green cabbage
  • ½ cup shredded purple cabbage
  • 3 carrots julienned
  • 3 stalks celery thinly sliced
  • 1 large bulb fennel thinly sliced
  • 6 radishes julienned

Dressing:

  • ½ cup lemon juice about 3 large lemons**
  • ½ cup olive oil
  • ¼ cup water
  • 3 medjool dates
  • ½ teaspoon sea salt
  • pinch cayenne pepper

Instructions
 

Directions:

  • Prepare Veggies: Use food processor or chop by hand all vegetables, including greens.
  • Prepare Dressing: Using a food processor, blender or immersion blender, blend all ingredients until emulsified, adding a bit more water as needed to desired consistency.
  • Toss as much salad and dressing as you think you will immediately use. Remaining chopped veggies can be stored in airtight container with a paper towel in the fridge for up to a week. Dressing will stay good in a glass jar in the fridge for up to two weeks—-bring it to room temp and shake well before using.

Notes

* I used a combination of purple and green curly kale. Use whatever you like to come up with 3 cups: curly kale, lacinato kale, spinach, romaine, mustard greens, dandelion greens, baby spring mix, arugula, etc.
**This dressing is VERY lemony, which is the point, but if you prefer a little less zing, then switch up the quantities of water and lemon juice: use ⅓ cup lemon juice and ½ cup water.

Nutrition

Serving: 1gCalories: 236kcalCarbohydrates: 19gProtein: 2gFat: 18gSaturated Fat: 3gPolyunsaturated Fat: 15gSodium: 238mgFiber: 4gSugar: 12g
Note

The nutrition calculations were done using online tools. To obtain the most accurate representation of the nutritional information in any given recipe, you should calculate the nutritional information with the actual ingredients you used. You are ultimately responsible for ensuring that any nutritional information is accurate, complete and useful.

Did you make this recipe? Please leave a review below, then snap a picture and tag me @dkhealthcoach or use hashtag #dkhealtcoach on Instagram so I can see it!!

📖 Recipe

Lemony Detox Salad

Author: Debra Klein
A little zing from a super lemony dressing adds to the crunch making this salad nutritious AND delicious.
No ratings yet
Rate this Recipe
Print Recipe Pin Recipe
Prep Time 10 minutes mins
Total Time 10 minutes mins
Course Salad
Cuisine American
Servings 6 servings
Calories 236 kcal

Ingredients
  

Ingredients:

  • 3 cups chopped kale*
  • ½ cup shredded green cabbage
  • ½ cup shredded purple cabbage
  • 3 carrots julienned
  • 3 stalks celery thinly sliced
  • 1 large bulb fennel thinly sliced
  • 6 radishes julienned

Dressing:

  • ½ cup lemon juice about 3 large lemons**
  • ½ cup olive oil
  • ¼ cup water
  • 3 medjool dates
  • ½ teaspoon sea salt
  • pinch cayenne pepper

Instructions
 

Directions:

  • Prepare Veggies: Use food processor or chop by hand all vegetables, including greens.
  • Prepare Dressing: Using a food processor, blender or immersion blender, blend all ingredients until emulsified, adding a bit more water as needed to desired consistency.
  • Toss as much salad and dressing as you think you will immediately use. Remaining chopped veggies can be stored in airtight container with a paper towel in the fridge for up to a week. Dressing will stay good in a glass jar in the fridge for up to two weeks—-bring it to room temp and shake well before using.

Notes

* I used a combination of purple and green curly kale. Use whatever you like to come up with 3 cups: curly kale, lacinato kale, spinach, romaine, mustard greens, dandelion greens, baby spring mix, arugula, etc.
**This dressing is VERY lemony, which is the point, but if you prefer a little less zing, then switch up the quantities of water and lemon juice: use ⅓ cup lemon juice and ½ cup water.

Nutrition

Serving: 1gCalories: 236kcalCarbohydrates: 19gProtein: 2gFat: 18gSaturated Fat: 3gPolyunsaturated Fat: 15gSodium: 238mgFiber: 4gSugar: 12g
Note

The nutrition calculations were done using online tools. To obtain the most accurate representation of the nutritional information in any given recipe, you should calculate the nutritional information with the actual ingredients you used. You are ultimately responsible for ensuring that any nutritional information is accurate, complete and useful.

Did you make this recipe? Please leave a review below, then snap a picture and tag me @dkhealthcoach or use hashtag #dkhealtcoach on Instagram so I can see it!!

Categories

Gluten FreeGrain FreeSaladVegan

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Photo of Debra Klein in the kitchen, smiling, tossing a salad.

Hi, I’m Debra, Holistic Health Coach and Culinary Instructor inspiring healthy choices with seasonal plant-based recipes. I'm also passionate about transforming Traditional Jewish Foods into dishes that are nutritious, delicious, beautiful and satisfying. Let's get into the kitchen and have some fun.

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