After Vacation Detox Salad Recipe

As I tossed together this vibrant medley of greens and colorful veggies, I felt like an artist crafting the ultimate masterpiece—who knew salads could deliver such a delicious explosion of flavors and textures?

After vacation, I adore re-centering with my After Vacation Detox Salad. This is a salad packed with nutrient-dense greens.

And the greens happen to be a blend of kale, spinach, and arugula, three of my very favorite salad greens. I think the combination of those three makes for an A+ base salad; then you just need to build on that.

And I think the cherry tomatoes are a stellar addition in reflecting the season. Right now is the peak of tomato season, when they are at their juiciest and the best.

So it makes perfect sense to incorporate them. The base of this salad, with the addition of the tomatoes, checks all the boxes for me: It is packed with flavor; it is a blend of textures; and it is a very beautiful salad.

After Vacation Detox Salad Recipe Ingredients

• Leafy Greens: Rich in fiber and vitamins; great for detox.
• Cucumber: Hydrating and low-calorie; adds crunch.
• Avocado: Packed with healthy fats; creamy texture.
• Walnuts: Good source of omega-3s; adds nutty crunch.
• Pomegranate Seeds: Antioxidant-rich; sweet and tangy burst.

After Vacation Detox Salad Recipe Ingredient Quantities

• 2 cups mixed leafy greens (kale, spinach, and arugula)
• 1 cup chopped cucumber
• 1 cup cherry tomatoes, halved
• 1 avocado, diced
• 1/4 cup red onion, thinly sliced
• 1/4 cup walnuts, chopped
• 1/4 cup pomegranate seeds
• 1/2 lemon, juiced
• 1 tablespoon extra-virgin olive oil
• Salt and pepper, to taste
• Optional: 1/4 cup crumbled feta cheese
• Optional: 1 tablespoon fresh herbs (parsley or cilantro), chopped

How to Make this After Vacation Detox Salad Recipe

1. Wash thoroughly and dry the assorted greens. Put them in a big bowl as the base of your salad.

2. Add the chopped cucumber and halved cherry tomatoes to the bowl, spreading them evenly over the greens.

3. Cut the avocado into uniform pieces, and place it in the salad bowl.

4. Mix the very thin slices of red onion into the other ingredients. Distribute them evenly through the mix.

5. For an extra crunch in the salad, I sprinkle over it a generous amount of chopped walnuts.

6. Add the seeds of the pomegranate; distribute them evenly throughout the salad so that they are in all the sections and can be enjoyed with every bite. The seeds provide sweet little bursts that contrast nicely with the flavors in the salad.

7. In a small bowl, combine the lemon juice and extra-virgin olive oil, and whisk until they’re very well blended. Season the dressing with salt and pepper to taste.

8. Dressing the salad with the lemon and olive oil mixture should be done in such a way that the salad receives an equal amount of the dressing all over its surface.

9. Tenderly mix all the components in the salad bowl to ensure they are well integrated and coated with the dressing.

10. If you wish, you can finish off the salad by crumbling some feta cheese and chopping fresh herbs to put on top just before you serve. I found this salad seasoned well with just the salt in the canned chickpeas and the lemon juice, but taste it and see if it needs more. You can add a couple of grinds of black pepper, too, if you want. Enjoy!

After Vacation Detox Salad Recipe Equipment Needed

1. Cutting board
2. Chef’s knife
3. Salad spinner or colander
4. Large mixing bowl
5. Small bowl
6. Whisk
7. Measuring cups
8. Measuring spoons
9. Salad tongs or large spoon for mixing

FAQ

• Can I substitute any of the greens?Certainly, you can use any leafy green you like or have handy, such as romaine or Swiss chard.
• Is there a way to make this salad nut-free?Certainly, you may exclude the walnuts or substitute with sunflower seeds or pumpkin seeds in order to create a nut-free variant.
• How long does this salad stay fresh?The salad is best consumed fresh, but if you must, you can keep it in an airtight container in the refrigerator without the dressing for up to one day. Add avocado and dressing just before serving.

  • Makes 4 servings

  • Prep time: 15 minutes

  • Keep in mind: Best served immediately.

• Can I add a protein to this salad?Grilled chicken, shrimp, or chickpeas would, in my opinion, be excellent additions to make it a more filling meal.
• How can I make this salad vegan?Omit the feta cheese or use a plant-based cheese alternative to make the salad vegan.
• What other dressings pair well with this salad?An apple cider vinegar and olive oil mix or balsamic vinaigrette would complement the flavors nicely.
• Are there any other toppings that work well with this salad?Sliced almonds, dried cranberries, or hemp seeds can be added for an extra dimension of texture and taste.

After Vacation Detox Salad Recipe Substitutions and Variations

Leafy greens that are mixed: Replace with romaine, watercress, or swiss chard for a diverse texture and flavor.
Zucchini or bell peppers make good substitutes for a crunchy cucumber alternative.
Grape tomatoes or chopped regular tomatoes can be used instead of cherry tomatoes.
Shallots or green onions can be used for a milder taste instead of red onions.
Walnuts: Replace with almonds, pecans, or sunflower seeds for a different kind of nutty taste.

Pro Tips

1. Toast the walnuts before adding them to the salad for an enhanced nutty flavor and additional crunch. Simply place them in a dry skillet over medium heat and stir frequently for a few minutes until they become fragrant.

2. For an extra layer of flavor, marinate the sliced red onion in a little lemon juice and salt for about 10-15 minutes before mixing it into the salad. This will mellow its sharpness and add a subtle tang.

3. To keep the avocado from browning, cut it just before serving the salad or lightly coat the diced pieces in a bit of lemon juice immediately after cutting.

4. Consider adding a protein element, such as grilled chicken or chickpeas, to make the salad more filling and balanced, turning it into a complete meal.

5. Customize the dressing by incorporating a teaspoon of Dijon mustard and a splash of balsamic vinegar along with the lemon juice and olive oil to give the salad dressing a more robust flavor profile.