Crunchy Detox Salad Recipes

CRUNCHY DETOX SALAD

Crunchy detox salad image

This low-fat salad is full of vibrant colours, textures and flavours. Makes for a great lunchbox or light supper

Provided by Mary Cadogan

Time 20m

Number Of Ingredients 10

Ingredients

250g broccoli , cut into small florets
100g ready-to-eat dried apricots , cut into strips
300g red cabbage , finely shredded
400g can chickpeas , rinsed and drained
50g sunflower seeds
1 small red onion , finely sliced
2cm piece ginger , grated
juice 1 small orange
1 tbsp balsamic vinegar
2 tsp olive oil

Steps:

Blanch the broccoli in a pan of boiling water for 1 min. Drain and quickly cool under cold running water, then pat dry with kitchen paper. Put in a bowl with the apricots, broccoli, red cabbage, chickpeas and sunflower seeds.
Put the onion and ginger in a bowl with the orange juice, vinegar and oil. Mix well. Leave for 5 mins to soften the onion, then add to the salad and thoroughly toss everything together.

Nutrition Facts : Calories 248 calories, Fat 11 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 16 grams sugar, Fiber 9 grams fiber, Protein 12 grams protein, Sodium 0.38 milligram of sodium

DETOX SALAD

Detox Salad image

When you're detoxing, or just want something tasty.

Provided by Dori

Categories Salad Green Salad Recipes

Time 30m

Yield 2

Number Of Ingredients 10

Ingredients

1 tablespoon cottage cheese
1 clove garlic, minced
1 teaspoon cider vinegar
1 tablespoon walnut oil
salt and pepper to taste
2 Belgian endives, trimmed and leaves separated
1 apple, thinly sliced
½ cup stemmed watercress leaves
½ cup chopped walnuts
¼ cup crumbled blue cheese

Steps:

Mash the cottage cheese and garlic with a fork in a small mixing bowl until smooth. Add the cider vinegar, walnut oil, and salt and pepper; mix to blend, then set aside.
Arrange the Belgian endive leaves onto two plates in a circle with the tips pointing out. Place the apple into the center of the plates, then sprinkle with watercress, walnuts, and blue cheese. Top with the cottage cheese dressing to serve.

Nutrition Facts : Calories 370.5 calories, Carbohydrate 18.6 g, Cholesterol 12.7 mg, Fat 30.9 g, Fiber 6.7 g, Protein 9.9 g, SaturatedFat 5.6 g, Sodium 267.1 mg, Sugar 9.1 g

CRUNCHY CABBAGE SALAD

Crunchy cabbage salad image

This healthy salad with lemon, ginger and honey dressing contains crisp carrots, apple, cabbage and radish, plus pine nuts and pumpkin seeds for added bite

Provided by Dagmar Vesely

Categories Buffet, Dinner, Lunch, Side dish, Snack, Supper

Time 35m

Number Of Ingredients 12

Ingredients

350g red cabbage , shredded
3 carrots , coarsely grated
20g pack parsley , roughly chopped
2 Cox's apples , quartered, cored and sliced
handful of radishes or 2 celery sticks, sliced
3 tbsp toasted pine nuts
1 tbsp pumpkin seeds
2 tbsp each sunflower seeds and linseeds
2 tsp grated root ginger
1 tsp clear honey
2 tbsp lemon juice
4 tbsp light olive oil

Steps:

Prepare all the ingredients for the salad and mix them in a large bowl.
Put all the dressing ingredients into a small bowl. Season and whisk until slightly thickened. Pour over the salad and toss until evenly coated.

Nutrition Facts : Calories 233 calories, Fat 18 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 1 grams sugar, Fiber 4 grams fiber, Protein 5 grams protein, Sodium 0.06 milligram of sodium

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Marinate the mushrooms: simply whisk together all ingredients for the dressing in a bowl and place mushrooms into the bowl to marinate. Stir occasionally (or shake if you're using a sealable container) to make sure all the pieces are getting coated in the dressing. The mushrooms should marinate anywhere from 1 hour to overnight.
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