Detox Diet Salad with Almond Butter Dressing
Prep time
Total time
Recipe type: Salad
Cuisine: American
Yield: 4 servings
For the salad
  • 2 cups cauliflower florets, broken into small pieces
  • 2 cups broccoli florets, broken into small pieces
  • 2 cups kale leaves, torn into pieces
  • 1 large carrot
  • 1 cucumber
  • 1 small red onion
  • 1 small sweet pepper
  • 5 small red radishes
  • 2 Roma tomatoes, seeded and diced or several grape tomatoes
  • Whole roasted almond, chopped (optional)
  • Cooked chicken, chopped (optional)
For the dressing
  • ⅓ cup almond butter
  • 3 tablespoons water
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon honey
  • 1 tablespoon soy sauce
  • 1 clove garlic, grated or finely minced
  • 1 teaspoon fresh grated ginger
  • Salt & pepper to taste
  1. Finely chop cauliflower, broccoli, and kale leaves, either by hand or in a food processor. Set aside. This is the base of your salad.
  2. Finely chop or shred carrot, cucumber, onion, sweet pepper, and radishes (You can use any vegetables of your choice). Add to the salad base.
  3. Tomatoes are best chopped separately since they tend to release too much liquid. If using Roma or slicing tomatoes, remove seeds first.
  4. Mix all dressing ingredients in a bowl and whisk until smooth.
  5. Gently toss vegetables with the dressing. Top with optional almond and chicken
Recipe by Fiesta Friday at