Green Detox Salad: Easy 15-Minute Recipe

A green detox salad is a mix of leafy greens, cucumber, avocado and lemon dressing that takes 15 minutes to prepare and makes 2 servings.

Use the AI detox recipe generator to explore another combination, or browse more detox salad recipes.

What ingredients do you need?

This green salad combines tender spinach with sturdier kale, creamy avocado and crunchy pumpkin seeds. The lemon and olive oil make a simple dressing that coats the leaves without needing a separate blender.

• Baby spinach: 60 g, about 2 loosely packed cups
• Kale: 60 g, about 1 cup chopped, tough stems removed
• Cucumber: 130 g, about 1 cup chopped
• Avocado: 75 g, about 1/2 cup diced
• Fresh parsley: 15 g, about 1/2 cup chopped
• Shelled pumpkin seeds: 18 g, about 1/8 cup or 2 tablespoons
• Lemon juice: 30 ml, about 1/8 cup or 2 tablespoons
• Olive oil: 15 ml, about 1/16 cup or 1 tablespoon

Cup measurements for leafy greens are approximate: chopping size and how tightly the leaves are packed affect how much fits. For the closest match to the recipe, weigh the greens and vegetables after trimming them.

How do you make the green salad?

1. Wash the spinach, kale, cucumber and parsley under running water, unless the greens are labeled ready-to-eat or prewashed. Dry the leaves well so the dressing clings to them.
2. Prepare the vegetables: remove any tough kale stems, chop the kale and cucumber, dice the avocado, and chop the parsley.
3. Whisk the lemon juice and olive oil together in a small bowl. The dressing may separate as it stands, so give it another quick stir before adding it.
4. Toss the spinach, kale, cucumber and parsley in a large bowl with the dressing. Use your hands or salad tongs to distribute it evenly through the leaves.
5. Add the avocado and pumpkin seeds, then turn the salad gently so the avocado keeps its shape. Divide between 2 bowls and serve.

For a softer texture, rub the chopped kale briefly with a little of the dressing before adding the spinach. If you are preparing the green salad ahead, leave the avocado, seeds and dressing separate until serving.

Why does it fit a detox-style diet?

The green salad offers vegetables, fiber and water as part of a varied diet. Its lemon dressing adds flavor, while avocado and pumpkin seeds make it more substantial than a bowl of leaves alone.

“Detox” is a food-marketing term here, not a promise that the salad removes toxins. The liver and kidneys do most of the body's detoxification, while the lungs and gut also help eliminate waste. Eating a balanced diet supports normal body functions; no single salad can replace them.

What nutrition does each serving provide?

Each serving contains roughly half of the listed ingredients, although the exact mix will depend on how you divide the salad. The table describes what the ingredients contribute rather than giving calculated nutrient amounts.

Calorie and nutrient totals are not available for this recipe; they vary with ingredient size, the amount of dressing used and the products chosen. If you take warfarin, ask your clinician about keeping your vitamin K intake consistent before making a large change to how many leafy greens you eat.

How should you store or meal-prep it?

Refrigerate prepared ingredients promptly at 4 °C (40 °F) or colder. For best quality, eat the green salad within 24 hours; discard leftovers after 2 days. Don't leave perishable ingredients at room temperature for more than 2 hours.

Store the washed, thoroughly dried greens and cucumber in a covered container. Keep the dressing and pumpkin seeds separate so the leaves stay crisp and the seeds retain their crunch. Cut the avocado just before serving when possible; it can brown after cutting.

Use clean utensils and containers, and keep the vegetables away from raw meat and its juices. If the salad develops an off smell or a slimy texture, discard it rather than tasting it.

<script type="application/ld+json"> { "@context": "https://schema.org", "@type": "Recipe", "name": "Green Detox Salad", "description": "A green salad with spinach, kale, cucumber, avocado, pumpkin seeds and lemon dressing.", "prepTime": "PT15M", "cookTime": "PT0M", "totalTime": "PT15M", "recipeYield": "2 servings", "recipeCategory": "Salad", "recipeIngredient": [ "60 g baby spinach, about 2 loosely packed cups", "60 g chopped kale, about 1 cup, tough stems removed", "130 g chopped cucumber, about 1 cup", "75 g diced avocado, about 1/2 cup", "15 g chopped fresh parsley, about 1/2 cup", "18 g shelled pumpkin seeds, about 1/8 cup or 2 tablespoons", "30 ml lemon juice, about 1/8 cup or 2 tablespoons", "15 ml olive oil, about 1/16 cup or 1 tablespoon" ], "recipeInstructions": [ {"@type": "HowToStep", "text": "Wash the spinach, kale, cucumber and parsley under running water, unless the greens are labeled ready-to-eat or prewashed. Dry the leaves well."}, {"@type": "HowToStep", "text": "Remove any tough kale stems, chop the kale and cucumber, dice the avocado, and chop the parsley."}, {"@type": "HowToStep", "text": "Whisk the lemon juice and olive oil together."}, {"@type": "HowToStep", "text": "Toss the spinach, kale, cucumber and parsley with the dressing."}, {"@type": "HowToStep", "text": "Add the avocado and pumpkin seeds, turn gently, and divide between two bowls."} ] } </script>