Spring Clean Detox Salad

by the Roasted Root


Detox Kale Salad

  • 1 head lacinato (dino) kale, leaves thinly sliced
  • 1 head Russian red kale, leaves finely chopped
  • ½ red bell pepper, cut into matchsticks
  • 6 small radishes, thinly sliced
  • 1 medium carrot, peeled and grated
  • ½ small cucumber, peeled and thinly sliced
  • 1 large ripe avocado, peeled and diced
  • 1 large red beet, roasted and chopped
  • ½ raw walnut halves, chopped

Lemon-Parsley Dressing

  • ¼ cup + 1 tablespoon avocado oil*
  • ¼ cup fresh lemon juice (1 large lemon)
  • 1 clove garlic, minced
  • ¼ cup packed fresh parsley leaves
  • 2 teaspoons pure maple syrup
  • 2 teaspoons stone ground mustard
  • A pinch of salt


Prepare the Detox Kale Salad:

  1. Wash the kale leaves under cold water and pat dry with a paper towel. Remove the stalks and discard. Finely chop the leaves and place in a large serving bowl.
  2. Add the remaining ingredients to the serving bowl and add desired amount of dressing. Toss everything together to combine.

Prepare the Lemon-Parsley Dressing:

  1. In a small blender or food processor, add all of the ingredients for the dressing and blend until smooth and creamy. If you don’t have a small blender, whisking the ingredients together in a bowl works well, too.


*Avocado oil can be replaced with grape seed oil or olive oil

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