Green Goddess Detox Salad (Print Version)

Crisp cabbage, kale, and fresh veggies tossed in a zesty lemon-vinegar dressing for a vibrant 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

# How To:

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 fully emulsified.
03 - Pour the dressing over the vegetable mixture, tossing thoroughly to ensure all ingredients are coated evenly.
04 - Allow the dressed salad to rest for 5 to 10 minutes to enhance the flavor integration.
05 - Taste the salad and adjust seasoning with additional salt, lemon juice, or fresh herbs as desired. Serve promptly.

# Expert Tips:

01 -
  • It tastes like spring even in the dead of winter, crisp and refreshing without feeling boring.
  • You can prep it in twenty minutes with no cooking required, which makes it perfect for those nights when you want something real but easy.
  • The dressing is tangy and herby in a way that makes plain vegetables feel like a treat.
02 -
  • Slice the kale and cabbage as thin as you can, thick pieces make the salad feel like a chore to eat instead of a pleasure.
  • Add the avocado just before serving if you're making this ahead, otherwise it browns and loses that creamy pop of green.
  • Let the salad rest after dressing, the acid softens the greens just enough without making them soggy.
03 -
  • Use a mandoline to slice the cabbage and cucumber paper thin, it transforms the texture and makes every bite feel elegant.
  • Massage the kale lightly with a pinch of salt before adding it to the bowl, it breaks down the fibers and makes it tender without cooking.
  • Taste the dressing before you pour it, it should be punchy and bright on its own so it doesn't get lost in all the vegetables.
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