White Balsamic Vinaigrette Salad Dressing Ingredients:
2 tablespoons white balsamic vinegar
1 tablespoon red wine vinegar
1 tablespoon Dijon mustard
1 clove garlic minced/grated
1/4 cup extra virgin olive oil
pink Himalayan salt and black pepper to taste ( I used about 1/4 teaspoon each)
Detox Kale Salad Ingredients:
3 cups finely chopped kale leaves stems removed before chopping, about 5-6 large leaves
2 cups finely chopped broccoli florets
2 cups finely chopped red cabbage
1 cup cilantro chopped then measured you can use parsley instead
1 cup shredded carrots
1/2 cup chopped walnuts
3 stalks green onion chopped (both green and white parts), about 1/3 cup
2 radishes thinly sliced
1 avocado skin and pit removed, and diced
In a mason jar or bowl, grate the garlic into the jar. Add the olive oil, balsamic vinegar, red wine vinegar, and mustard. Cover with a lid (or mix in a bowl). Sprinkle with a dash of salt and pepper to taste. Set aside until ready to use.
Make the Salad:
Remove the leaves of the kale leaves from the stem. Add to a food processor and pulse until finely chopped. Transfer to a large serving or mixing bowl or set aside.
Repeat and chop the broccoli and red cabbage. Set aside. Chop and dice the parsley, green onion, walnuts, radishes and avocado.
In a large serving plate or mixing bowl add the prepared kale, broccoli, cabbage, carrots, parsley, green onion, walnuts, radishes and avocado. Top with the dressing and toss to coat until the ingredients are mixed. Season with salt and pepper to taste. Serve right away.
Notes
Add the dressing and avocado right before serving to avoid the salad from getting mushy and avocado from browning. If meal prepping, add both the dressing and avocado again right before serving.