detox salad with creamy vegan dressing
This flavor-packed salad is the perfect compliment to anyone looking to improve their diet, add more veggies, or naturally improving the body’s ability to detoxify with food.
- Prep Time: 15
- Total Time: 15
Scale
Ingredients
Salad ingredients
- 1 cup spinach
- 1 cup red leaf lettuce
- 1/4 cup red cabbage, sliced
- 1/4 cup carrots, shredded
- 1/4 cup garbanzo beans
- 1/4 cup microgreens or sprouts
- 1/8 cup pumpkin seeds
- 1/8 cup radishes
- 1/8 cup red onion, thinly sliced
- 1/8 cup cilantro
- Black pepper to taste
- 1/4 cup quinoa, pre-cooked (optional)
Optional Dressing #1 Ingredients
- 1 tbsp fresh lemon juice
- 1 tbsp extra-virgin olive oil
- Sea Salt & Pepper to taste
Optional Dressing #2 Creamy Vegan Ingredients (makes ~10 servings)
- 1/2 cup raw cashews
- 2/3 cup filtered water
- 1/4 cup extra virgin olive oil
- 4 tsp lemon juice
- 2 tsp apple cider vinegar
- 1 tsp sea salt
- 2 tsp maple syrup
- 1/2 tsp ground mustard
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1/4 tsp black pepper
- 2 tsp dried parsley or 4 tbsp fresh parsley
Instructions
- It’s easiest when you wash and prep all ingredients, in advance (including quinoa), over the weekend for quick salad prep.
- Rinse and cook quinoa (~15 minutes).
- Wash and chop all veggies.
- Add desired dressing and serve.
Creamy Dressing Instructions
- If you have a high powered blender or Vitamix, throw all ingredients in a blender and blend for 1 minute. If not, first blend the cashews alone into a power, then add remaining ingredients and blend on high for 1 minute. Dressing holds in the fridge up to 5 days in a sealed mason jar.
Notes
- Quinoa is optional for additional protein. If you do not have pre-cooked quinoa on hand, simply add more garbanzo beans and/or pumpkin seeds.
Nutrition
- Serving Size: 1