Green Goddess Detox Salad (Printable)

Crisp cabbage and kale with zesty lemon dressing fuse into a vibrant, nutrient-packed salad perfect for freshness.

# What You'll Need:

→ Vegetables

01 - 4 cups green cabbage, finely shredded
02 - 1 cup purple cabbage, finely shredded
03 - 1 cup kale, stems removed, thinly sliced
04 - 1 large cucumber, thinly sliced
05 - 1 cup sugar snap peas, sliced
06 - 1 avocado, diced
07 - 1/2 cup fresh parsley, chopped
08 - 1/4 cup fresh dill, chopped
09 - 2 green onions, thinly sliced
10 - 1/4 cup radishes, thinly sliced

→ Dressing

11 - 1/4 cup extra virgin olive oil
12 - 3 tablespoons fresh lemon juice
13 - 1 tablespoon apple cider vinegar
14 - 1 teaspoon Dijon mustard
15 - 1 clove garlic, minced
16 - 1 tablespoon fresh chives, chopped
17 - 1 tablespoon fresh tarragon, chopped (optional)
18 - 1/2 teaspoon sea salt
19 - 1/4 teaspoon black pepper

# How-To Steps:

01 - In a large salad bowl, combine green cabbage, purple cabbage, kale, cucumber, sugar snap peas, avocado, parsley, dill, green onions, and radishes.
02 - Whisk together olive oil, lemon juice, apple cider vinegar, Dijon mustard, garlic, chives, tarragon (if using), sea salt, and black pepper until emulsified.
03 - Pour the dressing over the vegetable mixture and toss thoroughly to coat evenly.
04 - Allow the salad to rest for 5 to 10 minutes for the flavors to integrate.
05 - Taste and adjust seasoning with additional salt, lemon juice, or herbs as desired. Serve immediately.

# Expert Suggestions:

01 -
  • It wakes up your taste buds without weighing you down, the kind of meal that makes you feel good instantly.
  • Every bite has texture, snap peas popping, cabbage crunching, avocado melting in.
  • The dressing is bright and punchy, lemon and vinegar cutting through the greens like a reset button.
  • You can prep it fast and eat it right away or let it sit, it only gets better.
02 -
  • Add the avocado last, right before serving. I learned this after watching mine turn brown and sad in the bowl.
  • The dressing tastes strong on its own but mellows beautifully once it hits the greens. Trust it.
  • If the salad sits longer than an hour, the cabbage will wilt a little, which some people love. I'm one of them.
03 -
  • Massage the kale lightly with a pinch of salt before adding it to the bowl. It breaks down the fibers and makes it tender.
  • Taste the dressing before you pour it. If it's too sharp, add a tiny drizzle of honey or maple syrup to balance it out.
  • Use a mandoline to slice the cabbage and radishes paper-thin. It makes a huge difference in texture.
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