Name: Kale Broccoli Detox Salad
Prep time: 15 min
Ingredients: 4 cups chopped kale; 1 cup chopped cabbage*; 2 cups chopped broccoli; 1 cup julienne carrots; 2 red bell peppers, cut into thin strips (or one red and one yellow); 1/2 cup chopped Italian parsley; 1/3 cup dried cherries, blueberries, or cranberries; 1/2 cup toasted, sliced almonds; Citrus Vinaigrette

This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. For more information, please visit my disclosure page.

Jump to Recipe Print Recipe

So did you overdo it during the holidays? I know I did! I was doing so well throughout the year, then the holidays hit and my kitchen became comfort food central!! This Kale Broccoli Detox Salad is a delicious way to get your eating habits back on track, without feeling like you’re missing out on anything. It’s packed with super foods, and loaded with tons of flavor…..

Have you heard the phrase “Eat the Rainbow”? This Kale Broccoli Detox Salad has all the colors of the rainbow and it is topped with a healthy and delicious Citrus Vinaigrette that ties all the flavors together perfectly!

How to make a Kale Broccoli Detox Salad:

Let’s start with the base of our salad, the kale. Wash and dry your kale, then cut the stem/rib out of the center of each of the leaves…..

It is really tough and not very tasty, so we just want the leaves. Now cut your leaves into thin slices and chop them into small, bite-sized pieces…..

Toss it all into a very large bowl. Chop up the cabbage* the same way, and add it to the bowl as well…..

See, a large bowl is too small for tossing, LOL

Now you will need to peel and julienne the carrots. I used a Julienne Peeler to make the long strips {affiliate link}…..

then simply cut them into bite-sized pieces with a sharp knife. While the knife is out, cut your bell pepper into thin strips and chop the broccoli into very small pieces….

Place all of the vegetables into an extra-large bowl and toss to combine.

Drizzle the dressing over the salad, and sprinkle with the toasted almonds and dried cherries. Toss to combine and thoroughly coat the salad.

Divide into individual bowls and serve with additional almonds and cherries…..

Did I happen to mention how delicious this salad is? Sooooo yummy!!

Notes:

*My grocery store was out of red cabbage, so I used Napa cabbage instead. Use whichever cabbage you prefer.
If you are not going to uses the entire salad in one sitting, dress a smaller amount in a separate bowl and place the remaining salad in a zipper top bag in the refrigerator for up to 3 days.
If you do not like cherries, substitute dried cranberries.
For this salad to remain Whole 30 and Paleo compliant, make sure you purchase sugar-free cherries or sugar-free cranberries. {affiliate links}

more healthy salad recipes:

Superfood Salad with Sweet Onion & Citrus Dressing {Paleo/Vegan}

Asian Sesame Chicken Salad {Whole30/Paleo}

Black Kale Salad {Clean Eating}

Oops, I just realized I am missing blue in my rainbow. Hmm, I guess we could swap out dried blueberries for the cherries. 😉

Red – bell peppers

Orange – carrots

Yellow – do almonds count? If not, substitute one yellow bell pepper, LOL

Green – kale and parsley

Blue – blueberries

Purple – cabbage or the cherries in my salad

That should work – Enjoy!!