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Winter Detox Salad

Prep Time10 mins
Course: Salad


  • 1 head of black/dino kale de-stemmed and thinly sliced
  • 1/4 small red cabbage thinly sliced (I used a mandolin slicer)
  • 2 medium carrots ribboned using a veggie slicer*
  • 1 green onion sliced
  • 1 large pink lady or your favourite crunchy apple cubed
  • 1 ripe avocado cubed
  • 1/4 cup pine nuts lightly toasted


  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons apple cider vinegar
  • Juice of 1 lemon
  • 1 tablespoon pure maple syrup
  • 1 tablespoon dijon mustard
  • 1 inch ginger grated
  • 1 small garlic clove chopped
  • Sea salt and pepper
  • Pinch cayenne pepper



  • In a high speed blender, add the olive oil, apple cider vinegar, lemon juice, maple syrup, dijon, ginger, garlic, pinch of salt and pepper and a pinch of cayenne.
  • Blend for about 30-60 seconds or until smooth and creamy. Use right away and store any leftovers in a glass jar for 3 to 5 days in the refrigerator. Makes ½ a cup.


  • In a large salad bowl, add the kale, red cabbage and ½ the dressing. Using your hands, massage the dressing into the kale and cabbage until evenly coated. Set aside while you prepare the rest of your ingredients.
  • Add the carrots, green onions, apples, avocado and pine nuts. Pour the remaining dressing on top and toss until evenly coated. Serve immediately and enjoy!
  • Store any leftovers in an airtight container in the refrigerator for up to 2 days.


*soak carrot ribbons in an ice water bath to make them curl and crisp up