The Ultimate Antioxidant Detox Salad

This ultimate antioxidant detox salad has every color in the rainbow, is very nutrient-dense, incredibly delicious, and whole-food nutritious.

Do you ever have days when you eat too many bad things? I do, too! When that happens, I feel sluggish and tired. It is my body’s way of telling me I need to eat better.

This detox salad is chock full of whole foods. If you’re making it, use fruits and veggies that are in season. The food will be at its prime in terms of nutrients and budget. If there are items below that you do not have or are not in season, it’s okay. Just eliminate that item or swap it out for something else. Add a glass of carrot ginger juice with this salad for more detox veggies.

Have fun making this salad, and use the fruits and vegetables you enjoy.

Salad Ingredients

The ingredients are flexible. I typically aim to buy what is in season or what I have on hand in my pantry. To make the salad as pictured, I used:

Dressing Ingredients

Instructions

1. Rough chop kale, broccoli, parsley, and red cabbage.
2. For a finely chopped salad, use the food processor on the chop setting. I recommend working in small batches.
3. Mix the salad dressing ingredients.
4. Toss the salad dressing into the base of the salad.
5. Assemble the top of your salad. I like to do this in zones that create a dramatic look and give it that “wow” factor.

Benefits by Ingredient

Item	Color	One cup of broccoli contains 134% vitamin C and 116% vitamin D. It is a valuable source of carotenoids with antioxidant properties capable of preventing and reducing the risks of cancer and cardiovascular diseases.
Red Cabbage	Red	One pomegranate gives you about 28 mg of vitamin C, almost 50 percent of your recommended intake. Pomegranate is also rich in vitamins B and C, potassium, protein, carbohydrates, and fiber.
Pomegranate	Red	It contains folate, magnesium, and insoluble fiber.
Carrots	Orange	Rich in vitamin C, fiber, and smaller amounts of vitamin A, calcium, and iron.
Opal Apple	Yellow	Kale is among the most nutrient-dense vegetables on the planet. Kale is rich in antioxidants and packed with vitamins A (206%), K (684%), C (134%), and B6 (9%), especially folate. It has a fair amount of protein and iron and has more vitamin C than other leafy greens. It is also high in fiber and has more calcium, gram for gram, than a cup of milk. Researchers have even found that the phytochemicals in Kale may inhibit cancer cell growth.
Lemon	Yellow	Rich in B vitamins and vitamin K with good C, E, and potassium content.
Kale	Green	It contains folate, magnesium, and insoluble fiber.
Broccoli	Green	A good source of vitamins A, B, C, and K, and the minerals iron, potassium, and copper.
Parsley	Green	Parsley has antifungal, antiseptic, and antioxidant properties. It is also used as a pallet cleanser and digestive aid.
Avocado	Green	It is an excellent source of amino acids, dietary fiber, vitamin B, vitamin E, and minerals such as copper, magnesium, iron, potassium, manganese, calcium, phosphorus, selenium, and zinc.
Blueberry’s	Blue	Excellent source of antioxidants, vitamins C and K, manganese, copper, and fiber.
Ginger		It is a great source of amino acids, dietary fiber, vitamin B, vitamin E, and minerals such as copper, magnesium, iron, potassium, manganese, calcium, phosphorus, selenium, and zinc.
Garbanzo Beans		It contains folate, magnesium, and insoluble fiber.
Almonds		Ounce for ounce, almonds are higher in fiber, calcium, vitamin E, riboflavin, and niacin than any other tree nut. Rich in vitamin E, magnesium, riboflavin, calcium, and potassium.
Sunflower Seeds		Great source of amino acids, dietary fiber, vitamin B, vitamin E, and minerals such as copper, magnesium, iron, potassium, manganese, calcium, phosphorus, selenium, and zinc.
Olive Oil		Source of omega-3 fatty acids, high antioxidant, anti-cancer agents (such as squalene and terpenoids).