If you can’t find fresh asparagus and cauliflower, then frozen will work fine. Just make sure anything frozen is completely defrosted, dried, and brought to room temperature before making the salad.
How to Make This Recipe
Chop the cauliflower, kale, olives, and artichoke hearts. Slice the asparagus and green onions. Mince the garlic. Rinse the chickpeas. Cook the quinoa if needed (and let it cool completely).
When all the prep is done, plop everything in a big bowl and toss to combine!
What I Love About This Recipe
This detox salad is full of satisfying, nourishing, whole-food ingredients to help your body feel and function at 100%. I swear, it was everything my body was craving after a couple of vacation weeks full of decadent foods and more alcohol than usual. Now it’s a go-to whenever I want to balance out some recent over-indulgence.
I love, love, love this salad SO much. It has a lot going on, and it all blends together beautifully. There’s so much inherent flavor from all the ingredients, with olive oil and just a touch of lemon flavor to brighten everything up even more.
Not only is this salad absolutely delicious, it’s ridiculously easy to make. There’s a bit of prep work involved – chopping, draining, rinsing. But considering how much salad you get from this recipe, it’s absolutely worth the effort!
Recipe Variations
Dress It Up: I kept things simple, using olive oil and a little lemon juice and salt to bring out the natural flavors of the other ingredients in the salad. If you want a little more, though, I get it! Give my Ginger Salad Dressing Recipe, Best Ever Balsamic Vinaigrette, or Cilantro Lime Dressing a try.
Make it Vegan: Just ditch the feta! Now you’ve got a vegan detox salad that’s just as flavorful as ever.