Love Your Liver Detox Salad

This easy detox salad recipe is packed with a colorful mix of fresh, nutrient-dense ingredients that taste just as good as they make you feel. Tossed with a vibrant carrot ginger miso dressing, it's the kind of salad you'll find yourself craving again and again. Made with many of the seasonal vegetables commonly found at local farmers markets throughout the summer, this nourishing salad is a delicious way to support overall wellness while enjoying the best of the season.

I've been making this salad on repeat every summer for the last three years, and it's become one of my signature potluck dishes. Friends and family constantly request it, and for good reason. It's crunchy, satisfying, incredibly flavorful, and sturdy enough to hold up beautifully in the fridge for several days. Best of all, it's loaded with fiber-rich vegetables, antioxidant-packed ingredients, and sulfur-containing compounds like sulforaphane, which are found in cruciferous vegetables and are known to support the body's natural detoxification pathways.

We are living in a time where many of us are exposed to more environmental stressors and processed foods than ever before. And while our bodies are naturally equipped to detox on their own, it's very helpful to give ourselves a boost every once in a while. That's why I love leaning into simple, whole-food recipes like this one. Filled with seasonal produce and plant diversity, this salad is an easy and delicious way to support your body's natural detoxification processes while nourishing your gut, boosting your nutrient intake, and helping you feel your best.

Serve it alongside grilled chicken, wild-caught salmon, or your favorite protein for a complete meal. Sometimes I dice the cooked protein and toss it directly into the salad for an easy lunch or dinner. However you enjoy it, I hope this recipe becomes a staple in your kitchen too.

If you make this salad, I'd love to hear what you think. Please leave a review and let me know how you served it!

Love Your Liver Detox Salad

Prep Time: 20 minutes
Cook Time: 0 minutes
Serves: 4

Ingredients

Carrot-Ginger Dressing Ingredients:

  • 1 large carrot, grated

  • 3 scallions, white parts only, minced

  • 1/4 cup + 1 Tablespoon rice wine vinegar

  • 2 1/2 tablespoons avocado oil or light olive oil (you want a mellow tasting oil here)

  • 1 Tablespoon coconut aminos

  • 1 tablespoon finely-chopped fresh ginger

  • 1 1/2 Tablespoon maple syrup

  • 1 tablespoon white miso

  • 1/2 teaspoon toasted sesame oil

  • Kosher salt and black pepper, to taste

Detox Salad Ingredients:

  • 3 cups finely-chopped Swiss chard leaves

  • 1 cup finely chopped Swiss chard stems

  • 1 cup finely-chopped fresh cilantro leaves

  • 2 cups finely-chopped broccoli florets

  • 2 cups finely-chopped green cabbage

  • 1 cup shredded raw beets

  • 1/2 cup shredded radishes

  • 1/2 cup toasted pumpkin seeds

  • 1/3 cup thinly-sliced green onions

Preparation

Make the dressing by combining all the ingredients with a blender or food processor. Blend until smooth. Taste for seasonings and adjust as needed. Set aside.

Add all of the finely chopped veggies to a large bowl (tip--I like to use my food processor to mince all of the veggies. I start by pulsing half of the swiss chard then I remove that into a large bowl. Add the remainder of the chard and pulse again. Add that to the bowl. Then add the cilantro and broccoli. Pulse until finely chopped. Add that to the bowl. Add the cabbage and pulse until finely chopped. Toss in the grated beets into the bowl (don't food processor these) and then drizzle in the dressing. Toss well. Top with pumpkin seeds and thinly sliced green onions.

Notes

This salad keeps for 5 days in the fridge

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