The New Kale Detox Salad For 2020
How To Prepare Detox Kale Salad
This kale detox salad is loaded with crunchy raw vegetables, marinated mushrooms and roasted Brussels sprouts toss in an easy balsamic dressing.
Time: 60 minsCook
Time: 0 minutesTotal
Time: 1 hourYield: 3
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 (affiliate link) 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
To marinate mushrooms: simply beat all seasoning ingredients in a bowl and add the mushrooms to the marinating bowl. Occasionally, mix (or shake if using a sealable container) to ensure all parts of the dressing are covered. The mushrooms must marinate between 1 hour and all night.
Roasting the sprouts: Preheat the oven to 375 °. Mix the chopped Brussels sprouts in 2-3 teaspoons of oil and sprinkle with a little salt and pepper. Add to pan and grill for 40 to 45 minutes (occasionally turning) or until Brussels sprouts are tender and brown.
After marinating the mushrooms, place the mushrooms and remaining sauce with the rest of the salad ingredients in a large bowl.
Mix everything. A large Tupperware container is great because you can put the lid on and shake all the ingredients to mix. However, if you do not have one, you can mix everything with a spoon in a large salad bowl.
You can marinate the salad a little longer before serving (this helps soften the cabbage a little) or you can serve immediately. To serve, place the salad portion on a plate or bowl and cover with an additional slice of avocado and a pinch of sunflower seeds.
The leftovers can be kept in the refrigerator for 2-3 days. You should be able to get at least two or three large salads.
Saturated Fat: 4g
Trans Fat: 0g