Meatless Monday’s: Detox Salad

Sometimes you just crave a bowl that feels as vibrant as it looks—crisp veggies, bright herbs, creamy avocado, and a little crunch on top. This Detox Salad isn’t about promises or quick fixes—it’s simply a celebration of fresh, nourishing ingredients that leave you feeling light, energized, and satisfied.

Think of it as the ultimate “reset” meal after a busy week or a rich dinner the night before. The quinoa brings a nutty bite, avocado adds creamy goodness, parsley brings its fresh punch, and the lemon ties everything together with zesty brightness. Top it all off with crunchy seeds and nuts, and you’ve got a salad that’s as exciting as it is wholesome.

It’s quick to make, easy to customize, and works beautifully as a side dish or a stand-alone meal. With every bite, you’ll get a mix of creamy, crunchy, zesty, and fresh—a perfect harmony that proves salads can be anything but boring.

Detox Salad

Ingredient List

2 bunches parsley, roughly chopped (about 1 oz./30g)
¼ cup (46g) cooked quinoa
1 avocado, peeled, stone removed, cubed
½ cucumber, cubed
½ zucchini, cubed
1 small red onion, finely diced
1 tsp. olive oil
Juice of 1 lemon
¼ cup (30g) mixed seeds and nuts, to garnish

Directions

In a medium bowl, add parsley, avocado, quinoa, cucumber, zucchini, and onion. Toss gently to combine.
Drizzle with olive oil and lemon juice, season with salt and pepper, then mix again.
Finish with a sprinkle of nuts and seeds. Serve immediately.
Makes 2 servings.

Nutrition Facts

Calories per serving: 315
Fats per serving: 24 grams
Protein per serving: 10 grams
Carbohydrates per serving: 19 grams

This recipe is taken from our Eat Lean: Vegetarian Delights cookbook featuring 58 flavorful recipes for a vibrant meat-free lifestyle.

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