Super Summer Detox Salad

Monday just gave me a knowing wink, then passed me a giant serving of this Super Summer Detox Salad.

I’m not sure who cued Mr. Monday into my Friday night bar bill, showed him the recycling bin after Saturday’s excursion on the lake (I promise I shared that six-pack and guac!), or mentioned Sunday night’s barbecue bonanza (kudos to my sister-in-law, who cooked five pounds of fall-apart tender spare ribs), but he has a way of cajoling me into atoning for my weekend excesses. It’s as if the “M” on my calendar stands for “Make Amends.” On Mondays, I restore the equilibrium of my digestive system, and thanks to wonderful, nutrient-rich meals like this super summer detox salad, I feel happy and satisfied while completing the task.

About This Delicious Detox Salad with Kale

I created this salad the week after we returned from New York City, which if you’ve so much as skimmed that post, you might have an idea why I felt compelled to up my intake of greens. In the Big Apple, we ate with the guilt-free gusto of vacation, regretting only our lack of stomach space. Though I certainly wouldn’t trade the midnight pork buns, daily croissants, melt-in-your-mouth pastas, and fried chicken we enjoyed for a salad bar, I arrived home in a body crying out for a reset (and vegetables).

I’ve long been suspicious of stereotypical juice-based detoxes (plus, I completely lack the will power to subsist on liquids alone), so instead, I created a filling meal based around antioxidant-rich foods. The result is a hearty salad loaded with texture, good-for-you-ingredients, and bursting with fresh summer flavor.

Let’s review our detox dream team: crunchy kale; bright cherries (strawberries, blueberries, raspberries, and grapes would be excellent too); walnuts; whole grains (I used farro—quinoa or brown rice are good swaps, if you prefer); artichokes; lemon; and chickpeas, plus red onions for a little zip.

I can already feel the power.

Make Ahead and Storage Tips

• To Make Ahead. Chop all the vegetables up to 1 day in advance and store them in the refrigerator.
• To Store. Place leftover salad in an airtight storage container in the refrigerator for up to 4 days. I actually thought it tasted even better leftover, after the kale had mellowed and softened a bit.

More Healthy Salad Recipes

• Asian Cabbage Salad
• Creamy Cucumber Salad
• Brussels Sprouts Slaw
• Winter Slaw
• Anytime Arugula Salad

In the event you need one more reason to toss together this detox salad, let it be the season. Once again, I’m joining the #EatSeasonal blogger team to share a round up of recipes highlighting produce that is at its peak of freshness and flavor. The June list is dreamy.

Honestly, I think I could make some version of this detox salad with just about every ingredient on this list, and I hope you feel inspired to do the same.

Monday, give me all the knowing looks you like—I’ve got a forkful of summer detox salad, and I’ll dominate any stare down.

Print Review

4.5 from 2 votes

Super Summer Detox Salad

A healthy and filling detox salad loaded with antioxidant rich ingredients like kale, cherries, walnuts, and artichokes in a light lemon dressing.

Total Time: 30 mins

Servings: 6 servings

Ingredients

  

1x2x3x

• 1/2 cup uncooked farro - or quinoa
• 1/4 cup olive oil
• 1/4 cup freshly squeezed lemon juice, - about 1 large or 2 small lemons
• 1 teaspoon kosher salt, - plus additional for cooking the farro
• 1 large bunch kale leaves - (about 10 to 12 ounces) destemmed and chopped
• 1 cup pitted cherries - halved
• 1 can chickpeas - (15 ounces) rinsed
• 1/4 cup finely chopped red onion
• 1 can artichoke hearts - (14 ounces) rinsed and sliced into quarters if large
• 1/2 cup toasted walnut halves - roughly chopped

Instructions

 

• Place the farro in a medium saucepan with 1 1/2 cups water and 1/4 teaspoon salt. Bring to a boil, reduce heat, then simmer uncovered, stirring occasionally, until the water is absorbed and the farro is tender, about 25 minutes. Transfer to a large serving bowl. While the farro cooks, prepare the other ingredients.
• In a small bowl or measuring cup, briskly whisk together the olive oil, lemon juice, and 1/2 teaspoon salt until well combined. Pour over the warm farro, then toss to coat. Add the kale, cherries, chickpeas, red onions, and artichokes and toss to combine. Sprinkle the walnuts over the top. If time allows, place in the refrigerator for 20 minutes to allow the kale to tenderize. Enjoy.

Notes

• Leftover Summer Detox Salad will keep in the refrigerator for up to four days.

Nutrition

Serving: 1(of 6), Calories: 259kcal, Carbohydrates: 26g, Protein: 6g, Fat: 16g, Saturated Fat: 2g, Potassium: 439mg, Fiber: 4g, Sugar: 4g, Vitamin A: 5679IU, Vitamin C: 74mg, Calcium: 102mg, Iron: 2mg

Course: Salad

Cuisine: American

All text and images ©Erin Clarke / Well Plated

DID YOU TRY THIS RECIPE?I want to see! Follow @wellplated on Instagram, snap a photo, and tag it #wellplated. I love to know what you are making!

For more June inspiration, don’t miss the rest of our #EatSeasonal recipes, and tag your own social media seasonal recipe photos with hashtag #EatSeasonal too!

• Strawberry and Mango Kale Salad by Project Domestication
• Blueberry Mint Gin Cocktail by Vintage Mixer
• Bourbon-Cherry and Almond Dutch Baby by Floating Kitchen
• Breakfast Strawberry Shortcakes by Completely Delicious
  Spinach Salad with Grilled Strawberries, Asparagus & Walnuts by Simple Bites
• Blueberry Greek Yogurt Waffles by The Lemon Bowl
• Rhubarb Crumb Bars by Bless This Mess
• Chocolate Cherry Cake with Chocolate Oat Streusel by Climbing Grier Mountain
• Mini Lavender Pavlovas with Summer Berries by Cafe Johnsonia
• Blueberry, Feta and Honey-Caramelized Onion Naan Pizza by Kitchen Confidante
• Cumin Orange Shrimp-Stuffed Cucumber Boats by Cookin’ Canuck
• Blueberry Buckle by Foodie Crush