This Chopped Detox Salad is a vibrant, crunchy, feel-good bowl packed with nutrient-rich veggies, sweet raisins, crunchy nuts, and seeds—all tied together with a zesty lemon ginger vinaigrette.

It’s a beautiful, colorful dish that makes clean eating feel exciting and satisfying!

Why You’ll Love This Recipe

Full of fresh, raw veggies that nourish and energize

Naturally gluten-free, dairy-free, and vegan

Great for meal prep—lasts days in the fridge

Pairs perfectly with grilled proteins or serves as a light lunch

The homemade vinaigrette is bright, tangy, and slightly sweet

What You’ll Need (Ingredient Highlights)

Cauliflower + Broccoli – Cruciferous powerhouses loaded with fiber and vitamins

Red Cabbage + Carrots – Adds crunch, color, and antioxidants

Celery + Parsley – Refreshing, herby, and great for digestion

Almonds + Sunflower Seeds – Provides crunch, protein, and healthy fats

Raisins – A pop of natural sweetness in every bite

Lemon Juice + Olive Oil – The base of the light and zesty dressing

Fresh Ginger + Clover Honey – Bright, spicy, and lightly sweet

Pro Tips Before You Start

A food processor makes chopping quick and easy—just pulse gently!

Let the salad sit 30–60 minutes for the flavors to develop

This salad gets better over time, making it ideal for meal prep

Don’t skip the fresh ginger—it gives the vinaigrette its signature kick

How to Make Chopped Detox Salad with Lemon Ginger Vinaigrette

Step 1: Chop the Veggies
Use a sharp knife or pulse each vegetable individually in a food processor until finely chopped.

You want small, even bits—not mush.

Step 2: Combine Salad Ingredients
Transfer the chopped cauliflower, broccoli, red cabbage, carrots, parsley, celery, almonds, sunflower seeds, and raisins into a large mixing bowl.

Step 3: Make the Vinaigrette
Add olive oil, lemon juice, grated fresh ginger, honey, and sea salt to a mason jar.

Seal tightly and shake vigorously until blended.

Alternatively, whisk together in a small bowl.

Step 4: Dress and Toss
Pour the vinaigrette over the salad mixture and toss well to coat everything evenly.

Let it rest in the fridge for 30–60 minutes to enhance the flavor.

What to Serve It With

Grilled chicken or salmon

Falafel or chickpea patties

A scoop of hummus and warm pita

Avocado toast on the side

Variations & Substitutions

Swap raisins with dried cranberries or chopped dates

Use walnuts or pecans instead of almonds

Add a handful of quinoa or chickpeas for extra protein

Mix in some apple or pear slices for fruity crunch

Storage Tips

Fridge: Store in an airtight container for up to 4 days

Meal prep: Keeps texture and flavor well throughout the week

Tip: Stir before each serving to redistribute vinaigrette

FAQs

Is this salad good for weight loss?
Yes! It’s packed with fiber, low in calories, and very filling.

Can I make the vinaigrette in advance?
Absolutely. It keeps well in the fridge for up to 5 days.

What other dressing can I use?
Try a tahini lemon dressing or a light balsamic for variety.

Do I need a food processor?
Not at all—a sharp knife works just fine, just takes a bit longer.

Can I use frozen veggies?
This recipe is best with fresh for the crunch, but thawed veggies work in a pinch.

Is it good for a crowd?
Yes! This is a colorful and healthy side for potlucks or cookouts.

Final Thoughts

This Chopped Detox Salad is the ultimate balance of fresh, crunchy, sweet, and zesty.

It’s a dish that doesn’t just look beautiful—it makes you feel good, too.

Whether you’re detoxing, meal prepping, or just craving a satisfying salad, this one’s a keeper.