Broccoli Detox Salad: Easy 20-Minute Recipe

Broccoli detox salad is a broccoli salad with crunchy vegetables, sunflower seeds and lemon dressing that takes 20 minutes to prepare and yields 4 servings.

It is a simple way to add vegetables to a meal without relying on a creamy dressing. For more ideas, browse these detox salad recipes.

What ingredients do you need?

Measure the vegetables after washing and chopping them. The weights below are approximate; small differences in the size of the chopped pieces will affect how much fits in a cup.

• 4 cups (360 g) broccoli, chopped into small florets
• 2 cups (140 g) red cabbage, thinly sliced
• 1 cup (110 g) carrot, shredded
• 1/4 cup (35 g) hulled sunflower seeds
• 1/4 cup (60 mL) lemon juice
• 1/8 cup or 2 tablespoons (30 mL) olive oil

Use a large bowl so there is enough room to toss the vegetables without crushing them. A separate small bowl or jar makes it easier to combine the dressing before adding it.

How do you make broccoli salad?

1. Wash the broccoli, cabbage and carrot under running water, then drain or dry them well.
2. Chop the broccoli into small florets, thinly slice the cabbage and shred the carrot. Place them in a large bowl.
3. Whisk the lemon juice and olive oil together in a small bowl, or shake them in a closed jar until combined.
4. Pour the dressing over the vegetables and toss until evenly coated. Scrape the bottom of the bowl to distribute the dressing.
5. Add the sunflower seeds and toss again. Taste the broccoli salad and adjust the lemon juice if you prefer a sharper flavor.
6. Divide the broccoli salad evenly among 4 plates or containers and serve.

For another personalized recipe idea, try the AI detox recipe generator.

The broccoli salad is ready to eat as soon as it is mixed; it does not need to steep. Chopping the broccoli into bite-size pieces makes it easier to mix with the other vegetables and dressing.

Why does broccoli salad fit a detox-style diet?

This broccoli salad fits a detox-style menu as a vegetable-rich meal component, not because it removes toxins. Broccoli, cabbage and carrot contribute fiber and a variety of nutrients, while the dressing and seeds add flavor and fat.

The liver and kidneys do most of the body's detoxification, and the lungs and gut also help eliminate waste. Sweat removes only trace amounts. There is no evidence that this broccoli salad accelerates those processes or treats a health condition.

You can serve it alongside a source of protein for a more substantial meal. It also works as a side dish when you want something fresh and crunchy.

What nutrition does each serving provide?

If you divide the recipe evenly and use all the ingredients, each serving contains approximately the following amounts:

Broccoli provides vitamin C and vitamin K, carrot provides beta carotene, and the vegetables contribute dietary fiber. Sunflower seeds provide some protein and unsaturated fat; olive oil also supplies mostly unsaturated fat.

A reliable calorie or full nutrient total is not available for this recipe without a nutrition calculation using the specific ingredients. Portions and brands can change the result. If you take warfarin, ask your clinician about making major changes to your intake of vitamin K-rich foods.

How should you store and meal-prep broccoli salad?

Refrigerate the broccoli salad in a covered container at 4°C (40°F) or below. Put it in the refrigerator within 2 hours of preparation, and discard it after 2–3 days. For the freshest texture, eat it within 24 hours.

For meal prep, divide the washed and chopped vegetables among containers and store the dressing separately. Add the dressing and sunflower seeds shortly before eating to help keep the vegetables crisp and the seeds crunchy. Keep the prepared components refrigerated and use them within the same 2–3 day period.

Use clean utensils when portioning leftovers, and discard the broccoli salad sooner if it develops an off smell or a slimy texture. Do not taste food to decide whether it is safe.

<script type="application/ld+json">{"@context":"https://schema.org","@type":"Recipe","name":"Broccoli Detox Salad","description":"A broccoli salad with cabbage, carrot, sunflower seeds and lemon dressing.","prepTime":"PT20M","totalTime":"PT20M","recipeYield":"4 servings","recipeCategory":"Salad","recipeIngredient":["4 cups (360 g) broccoli, chopped into small florets","2 cups (140 g) red cabbage, thinly sliced","1 cup (110 g) carrot, shredded","1/4 cup (35 g) hulled sunflower seeds","1/4 cup (60 mL) lemon juice","1/8 cup or 2 tablespoons (30 mL) olive oil"],"recipeInstructions":[{"@type":"HowToStep","text":"Wash the broccoli, cabbage and carrot under running water, then drain or dry them well."},{"@type":"HowToStep","text":"Chop the broccoli into small florets, thinly slice the cabbage and shred the carrot. Place them in a large bowl."},{"@type":"HowToStep","text":"Whisk the lemon juice and olive oil together in a small bowl, or shake them in a closed jar until combined."},{"@type":"HowToStep","text":"Pour the dressing over the vegetables and toss until evenly coated."},{"@type":"HowToStep","text":"Add the sunflower seeds and toss again. Taste and adjust the lemon juice if desired."},{"@type":"HowToStep","text":"Divide evenly among 4 plates or containers and serve."}]}</script>