Kale Rainbow Detox Salad With Lemon Vinaigrette Recipe

Recipe By Slurrp

This Kale Rainbow Detox Salad is a refreshing and nutritious dish packed with vibrant colors and flavors. The combination of kale, carrots, bell peppers, red cabbage, and avocado provides a variety of vitamins, minerals, and antioxidants. Tossed in a tangy lemon vinaigrette, this salad is not only delicious but also great for detoxifying the body. It's perfect as a light lunch or a side dish for any meal.

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1hr 20minstotal
20minsPrep
1hr Cook
1hr 20m.total
20m.Prep
1hr Cook
Kale Rainbow Detox Salad With Lemon Vinaigrette
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Ingredients for Kale Rainbow Detox Salad With Lemon Vinaigrette Recipe

  • 1 cup Kale Leaves, Washed And Dried
  • 1/4 cup Shredded Carrots
  • 1/4 Bell Pepper, Thinly Sliced
  • 1/4 cup Shredded Red Cabbage
  • 1/4 Avocado, Diced
  • 1/2 tablespoon Lemon Juice
  • 1/2 tablespoon Olive Oil
  • 1/4 teaspoon Honey
  • As required Salt And Pepper To Taste

Directions: Kale Rainbow Detox Salad With Lemon Vinaigrette Recipe

Cooking Directions

  • STEP 1.Start by washing and drying the kale leaves. Remove the tough stems and chop the leaves into bite-sized pieces.
  • STEP 2.In a large bowl, combine the chopped kale, shredded carrots, thinly sliced bell peppers, and shredded red cabbage.
  • STEP 3.In a small bowl, whisk together the lemon juice, olive oil, honey, salt, and pepper to make the vinaigrette.
  • STEP 4.Pour the vinaigrette over the salad and toss well to coat all the ingredients.
  • STEP 5.Gently fold in the diced avocado to avoid mashing it.
  • STEP 6.Let the salad sit for about 10 minutes to allow the flavors to meld together.
  • STEP 7.Serve the Kale Rainbow Detox Salad as a refreshing and nutritious side dish or as a light lunch option.
  • STEP 8.Store any leftovers in an airtight container in the refrigerator for up to 2 days.

Cooking Tips

  • Massage the kale leaves with a little olive oil before chopping to make them more tender.
  • Feel free to add other vegetables or fruits of your choice to the salad for more variety.
  • For added protein, you can top the salad with grilled chicken, shrimp, or tofu.
  • To make the salad ahead of time, prepare all the ingredients and store them separately. Toss the salad just before serving.

Storage and Serving

  • This salad is best served fresh, but you can store any leftovers in an airtight container in the refrigerator for up to 2 days.
  • If the avocado starts to brown, squeeze some lemon juice over it to prevent further oxidation.
  • Serve the salad chilled or at room temperature for the best flavor and texture.
Nutrition
value
200
calories per serving
9 g Fat10 g Protein18 g Carbs12 g FiberOther

Current Totals

  • Fat
    9g
  • Protein
    10g
  • Carbs
    18g
  • Fiber
    12g

MacroNutrients

  • Carbs
    18g
  • Protein
    10g
  • Fiber
    12g

Fats

  • Fat
    9g

Vitamins & Minerals

  • Calcium
    319mg
  • Iron
    5mg
  • Vitamin A
    3189mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    3mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    295mcg
  • Vitamin B12
    < 1mcg
  • Vitamin C
    317mg
  • Vitamin E
    4mg
  • Copper
    2mcg
  • Magnesium
    148mg
  • Manganese
    2mg
  • Phosphorus
    224mg
  • Selenium
    3mcg
  • Zinc
    1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp