Green Goddess Detox Salad (Printable)

Vibrant shredded cabbage and kale with cucumber, avocado, and zesty lemon-vinegar dressing for a fresh, nutrient-rich boost.

# 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

# Step-by-Step:

01 - In a large salad bowl, mix the green cabbage, purple cabbage, kale, cucumber, sugar snap peas, avocado, parsley, dill, green onions, and radishes until evenly distributed.
02 - Whisk together the olive oil, lemon juice, apple cider vinegar, Dijon mustard, garlic, chives, tarragon if using, sea salt, and black pepper in a small bowl or jar until emulsified.
03 - Pour the dressing over the vegetable mixture and toss thoroughly to ensure all ingredients are coated evenly.
04 - Allow the salad to rest for 5 to 10 minutes to enhance flavor integration.
05 - Taste the salad and adjust salt, lemon juice, or herbs according to preference. Serve immediately.

# Expert Advice:

01 -
  • It tastes fresh and alive, not like a chore disguised as healthy eating.
  • You can throw it together in 20 minutes with just a knife and a bowl.
  • The dressing actually makes the vegetables taste better, not like you're eating penance.
02 -
  • Avocado oxidizes fast, so add it right before serving no matter how convenient it seems to prep early.
  • The kale needs to sit with the dressing for a couple minutes to lose that raw bite - rushed timing here and you'll have a tough salad.
03 -
  • Make the dressing first and let it sit for 5 minutes so the garlic flavors infuse into the oil.
  • If your greens aren't crisp, soak them in ice water for 10 minutes before slicing and they'll snap like fresh.
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