Crunchy detox salad

Vegetarian
Vegan
Gluten Free
Dairy Free
Very Healthy
Health score
100%
Crunchy detox salad
20 min.
4
308kcal

Suggestions


Looking for a vibrant, nutritious dish that will invigorate your day? Look no further than our Crunchy Detox Salad! This delightful mix of fresh ingredients not only tantalizes your taste buds but also offers a wealth of health benefits, making it a perfect addition to any meal or a satisfying snack on its own. Whether you're a seasoned vegetarian, dipping your toes into veganism, or simply seeking gluten-free options, this salad ticks all the boxes!

In just 20 minutes, you can whip up this colorful medley featuring crunchy broccoli, sweet dried apricots, and crisp red cabbage, all complemented by protein-packed chickpeas and nutty sunflower seeds. Each bite bursts with flavor, thanks to the zesty orange juice and the aromatic kick from fresh ginger, while the balsamic vinegar and olive oil dressing brings everything together beautifully.

The health score of 100 reflects not just the superb nutritional profile but also the sheer joy of eating a dish that's rich in plant-based goodness. Perfect for serving as a side, antipasti, or even a light starter, our Crunchy Detox Salad is versatile enough to grace any table. Treat yourself and your loved ones to a dish that nourishes the body and pleases the palate. Embrace the crunch and feel revitalized with every serving!

Ingredients

  • 250 broccoli cut into small florets
  • 100 apricot dried cut into strips
  • 300 cabbage shredded red finely
  • 400 garbanzo beans rinsed drained canned
  • 50 sunflower seeds 
  • small onion red finely sliced
  • piece ginger grated
  •  orange juice 
  • tbsp balsamic vinegar 
  • tsp olive oil 

Equipment

  • bowl
  • frying pan

Directions

  1. Blanch the broccoli in a pan of boiling water for 1 min.
  2. Drain and quickly cool under cold running water, then pat dry with kitchen paper. Put in a bowl with the apricots, broccoli, red cabbage, chickpeas and sunflower seeds.
  3. Put the onion and ginger in a bowl with the orange juice, vinegar and oil.
  4. Mix well. Leave for 5 mins to soften the onion, then add to the salad and thoroughly toss everything together.

Nutrition Facts

Calories308kcal
Protein14%
Fat30.22%
Carbs55.78%

Properties

Glycemic Index
75.43
Glycemic Load
12.39
Inflammation Score
-10
Nutrition Score
30.533913239189%

Flavonoids

Cyanidin
157.37mg
Delphinidin
0.08mg
Pelargonidin
0.01mg
Eriodictyol
0.03mg
Hesperetin
1.79mg
Naringenin
0.32mg
Apigenin
0.05mg
Luteolin
0.58mg
Isorhamnetin
1.38mg
Kaempferol
5.08mg
Myricetin
0.2mg
Quercetin
7.93mg

Nutrients percent of daily need

Calories:308.31kcal
15.42%
Fat:11.18g
17.2%
Saturated Fat:1.18g
7.38%
Carbohydrates:46.44g
15.48%
Net Carbohydrates:35.41g
12.87%
Sugar:20.67g
22.96%
Cholesterol:0mg
0%
Sodium:324.94mg
14.13%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:11.66g
23.32%
Vitamin C:108.65mg
131.69%
Vitamin K:94.66µg
90.15%
Manganese:1.48mg
74.04%
Vitamin B6:0.98mg
49.24%
Fiber:11.03g
44.13%
Vitamin A:2179.18IU
43.58%
Vitamin E:6.39mg
42.59%
Folate:118.67µg
29.67%
Potassium:976.29mg
27.89%
Magnesium:106.38mg
26.6%
Copper:0.53mg
26.47%
Phosphorus:255.88mg
25.59%
Vitamin B1:0.34mg
22.65%
Iron:3.75mg
20.82%
Selenium:11.35µg
16.22%
Vitamin B3:2.64mg
13.19%
Calcium:130.98mg
13.1%
Vitamin B2:0.22mg
12.66%
Zinc:1.9mg
12.65%
Vitamin B5:1.1mg
11.04%