Green Goddess Detox Salad (Print Version)

A nutrient-rich salad with cabbage, kale, avocado, and a zesty lemon-vinegar dressing for a fresh boost.

# Components:

→ 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

# Preparation Steps:

01 - In a large bowl, mix green cabbage, purple cabbage, kale, cucumber, sugar snap peas, avocado, parsley, dill, green onions, and radishes.
02 - In a small bowl or jar, whisk olive oil, lemon juice, apple cider vinegar, Dijon mustard, garlic, chives, tarragon if using, sea salt, and black pepper until emulsified.
03 - Drizzle the dressing over the vegetable mix and toss well to evenly coat all ingredients.
04 - Allow the salad to rest for 5 to 10 minutes to develop flavors.
05 - Taste and modify the seasoning with additional salt, lemon juice, or herbs as desired. Serve immediately.

# Expert Advice:

01 -
  • It actually tastes amazing instead of feeling like a punishment wrapped in virtuous intentions.
  • Takes less time than deciding what to order for delivery, and your kitchen smells incredible after.
  • Stays fresh in the fridge and works as lunch for the next day if you skip the avocado until serving.
02 -
  • Don't dress this more than an hour or two ahead unless you want your greens to wilt into a sad pile—the kale will hold up okay but the cucumber gets waterlogged and everything loses that crunch that makes it exciting.
  • If you're doubling this for a crowd, make the dressing separately and let people dress their own bowls; some people prefer less oil and more tang than others.
03 -
  • Use a mandoline if you have one and you're comfortable with it—thin, uniform slices make a real difference in how the salad comes together, though a sharp knife and a little patience work just as well.
  • Make the dressing in a jar and shake it vigorously right before serving; it'll re-emulsify and coat everything more evenly than if you just drizzle it on.
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