Description
A vibrant and nutritious Meal Prep Detox Salad featuring quinoa, kale, cabbage, edamame, apples, and almonds, tossed in a flavorful homemade dressing with sesame, tamari, maple syrup, and fresh ginger. Perfect for a healthy, make-ahead lunch or dinner that combines crunchy textures and balanced flavors.
Ingredients
Salad Ingredients
- 1 cup uncooked white quinoa
- 1 ¾ cups water
- 3 cups green cabbage, chopped
- 3 cups kale, chopped
- 1 12 oz bag shelled edamame, cooked
- 1 large apple, cut into bite-size chunks
- 1 cup almonds, chopped
- 2 avocados
- Sriracha, optional
Dressing Ingredients
- 6 tablespoons extra virgin olive oil
- ½ cup rice vinegar
- 3 tablespoons tamari
- 1 ½ tablespoons sesame oil
- 3 tablespoons maple syrup
- 1-2 large cloves garlic
- 1 to 2 inch knob fresh ginger
- Pinch black pepper
Instructions
- Cook quinoa: Rinse and drain the quinoa thoroughly. Add quinoa and water to a saucepan, bring to a boil, then reduce heat to a simmer. Cover and cook for 15 minutes until the water is absorbed and quinoa is tender. Fluff with a fork and allow to cool for 5-10 minutes.
- Cook edamame: While quinoa is cooking, prepare the shelled edamame according to package instructions, then drain and set aside.
- Blend dressing: Add extra virgin olive oil, rice vinegar, tamari, sesame oil, maple syrup, garlic cloves, fresh ginger, and a pinch of black pepper to a blender. Blend until the dressing is smooth and creamy. Set aside.
- Combine salad: In a large bowl, combine the cooled quinoa, chopped green cabbage, chopped kale, cooked edamame, bite-sized apple chunks, and chopped almonds. Toss gently to combine all ingredients evenly.
- Add dressing and serve: Pour the blended dressing over the salad mixture and toss thoroughly to coat. Portion the salad into bowls and add sliced or cubed avocado on top. Drizzle with sriracha if desired for a spicy kick and serve immediately.
- Meal prep instructions: For meal prep, layer all the salad ingredients in glass storage containers in rows, keeping the dressing separate until ready to eat. When serving, drizzle the dressing over the salad, mix well, and add avocado and sriracha if desired.
Notes
- Quinoa can be cooked ahead and stored in the refrigerator to save time.
- Adjust the amount of sriracha to taste for desired spice level.
- The salad keeps well refrigerated for up to 4 days without dressing and avocado.
- Use tamari for a gluten-free soy sauce alternative.
- Fresh ginger adds a bright, zesty flavor—use a microplane or finely chop for better blending.
- For a nut-free version, omit almonds or substitute with pumpkin seeds.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Fusion
