Lemony Detox Salad
A little zing from a super lemony dressing adds to the crunch making this salad nutritious AND delicious.
Servings: 6 servings
Calories: 236kcal
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: 1g | Calories: 236kcal | Carbohydrates: 19g | Protein: 2g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 15g | Sodium: 238mg | Fiber: 4g | Sugar: 12g