Description
A vibrant and refreshing Detox Crunch Salad packed with fresh fruits, crunchy nuts, and colorful vegetables, dressed in a simple lemon-olive oil vinaigrette. Perfect for a healthy, light meal or a side dish to energize your day.
Ingredients
Scale
Fruits & Vegetables
- 2 cups seedless grapes, halved
- 3 apples, diced (Honeycrisp or Pink Lady)
- 2 cups roughly chopped greens
- 2 stalks celery, diced
- 2 small carrots, peeled and sliced into rounds
- 1/2 cup pomegranate seeds
Nuts & Dried Fruits
- 1/2 cup walnuts, roughly chopped
- 1/2 cup pistachios, roughly chopped
- 1/4 cup dried cranberries
- 1/4 cup dried raisins (or currants)
Dressing
- 2 tablespoons olive oil
- 3 teaspoons fresh lemon juice
- Pinch of sea salt
- Pinch of pepper
Instructions
- Mix the Salad Ingredients: In a large bowl, combine the halved grapes, diced apples, chopped greens, diced celery, sliced carrots, pomegranate seeds, walnuts, pistachios, dried cranberries, and raisins. Toss everything gently to blend the flavors and textures.
- Prepare the Dressing: In a small bowl, whisk together the olive oil, fresh lemon juice, sea salt, and pepper until well emulsified, creating a bright and tangy vinaigrette.
- Toss Salad with Dressing: Pour the prepared dressing over the salad mixture. Toss gently once more to ensure all ingredients are evenly coated and flavors meld together. Serve immediately or chill briefly before serving.
Notes
- Use a mix of sweet and tart apples for balanced flavor, such as Honeycrisp or Pink Lady.
- For extra crunch, consider toasting the nuts lightly before adding.
- Adjust lemon juice and seasoning to taste for desired acidity and saltiness.
- This salad is best served fresh but can be refrigerated for up to 1 day.
- Substitute raisins with currants if preferred.
- For a nut-free option, omit walnuts and pistachios and add more seeds like sunflower or pumpkin seeds.
