Detox Salad

Detox Salad

By Bracha Serle 

Pesach has come to an end and we are patiently awaiting spring’s arrival (well, we did have some teasers throughout the week, but, wow, is winter holding on for dear life this year!). As much as we try to be healthy and stay away from the desserts and potatoes and matzah over Pesach, sometimes it gets tough. And when the going gets tough, sometimes we fall, and what do I say to that? Now is the time to get up and brush off! It’s time to detox!

This recipe I discovered a while back and is one of my favorite salads! It has so much fiber and antioxidants and so much good stuff. Trust me, this will clean you out from just about anything! This recipe comes from a cookbook called The Ranch At Live Oak and it’s one of those cookbooks that I used to shreds – it’s literally falling apart from all the use I gave it. I love this recipe because it’s so simple yet so different.

The dressing calls for maca powder. Maca is a superfood that gives stamina to your daily diet. It’s not the greatest tasting, so by toasting it we sweeten the alkaloid flavors and improve its nutritional profile, as well as making it easier to be absorbed into your body.

The Ranch Detox Salad

(6 servings)

  • 1 head broccoli, cut into tiny florets, stems reserved
  • 1 head cauliflower, cored and cut into florets
  • 2 medium carrots, unpeeled, coarsely grated
  • 4 large kale leaves, stem removed, finely chopped
  • 2 cups finely chopped spinach leaves
  • 2 tablespoons sunflower seeds
  • 2 tablespoons raw pepitas
  • 2 tablespoons cranberries, fresh or dried

Blueberry Dressing

  • 1 cup fresh or frozen blueberries
  • Zest and juice of 1 lemon
  • 1 tablespoon maca powder (you can leave this out)

Pink Himalayan salt and freshly ground pepper, to taste

Peel the broccoli stem and chop, then chop the broccoli and cauliflower florets with a sharp knife or by pulsing in a food processor. Place the chopped broccoli and cauliflower in a large bowl. Add the carrots, kale, and spinach and mix well.

Garnish with the sunflower seeds, pepitas, and cranberries. Serve with blueberry dressing.

For dressing:

In a blender, combine the blueberries, lemon zest, and juice on high speed till liquified.

In a small skillet over high heat, toast the maca, stirring continuously for about 30 seconds. Add the toasted maca to the blueberries and combine. Season with salt and pepper. Use dressing immediately.

Note: You can leave out the maca powder and just make a simple blueberry lemon dressing; you can add some red wine vinegar and olive oil to make it a bit less watery.

Bracha Serle works as a private chef specializing in healthy cooking such as gluten-free, dairy-free, sugar-free, nut-free, and other dietary restrictions or allergies. She also does end-product marketing for kosher food companies and supermarkets, teaching consumers how to use new food products on a daily basis. Bracha gives clean-eating healthy cooking classes and demonstrations. You can check out her work on Instagram @shesthechef and can be reached via email at

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