Rainbow Detox Salad with Lemon-Ginger Dressing
A vibrant and nutritious salad packed with colorful vegetables and a zesty lemon-ginger dressing. Perfect for a light lunch or side dish.
Equipment
- 1 Large Bowl
- 1 Whisk
- 1 Cutting board
- 1 Knife
Ingredients
Salad
- 5 cups mixed greens spring mix, spinach, or kale
- 1 cup shredded carrots
- 1 cup chopped red cabbage
- 0.5 cup sliced cucumber
- 0.5 cup chopped bell pepper
- 0.25 cup sunflower seeds
Lemon-Ginger Dressing
- 3 tablespoons olive oil extra virgin
- 2 tablespoons lemon juice freshly squeezed
- 1 tablespoon grated ginger fresh
- 1 teaspoon honey or maple syrup adjust to taste
- 0.25 teaspoon salt sea salt
- 0.125 teaspoon black pepper freshly ground
Instructions
- Wash and chop all vegetables as directed in the ingredient list.
- In a small bowl, whisk together olive oil, lemon juice, grated ginger, honey (or maple syrup), salt, and pepper until well combined.
- In a large bowl, combine mixed greens, carrots, red cabbage, cucumber, and bell pepper. Pour the dressing over the salad and toss gently to coat. Sprinkle with sunflower seeds before serving.
- Serve immediately or chill for later.
Notes
For a vegan option, use maple syrup instead of honey. Add protein such as grilled chicken or tofu for a more substantial meal.