Out of all the incredible dishes we tried on our Ibiza trip last summer, one that lingered in my mind long afterward was this simple and delicious salad. Admittedly, the setting added to its appeal: La Paloma is a dreamy garden restaurant tucked away in the Ibizan countryside known for sun-drenched lunches and dinners lit by twinkly lights. From the moment we walked in, I was in love with its breezy, bohemian vibe. The dining area was surrounded by lush greenery, colorful blooms, wooden tables and mismatched chairs—pure Mediterranean magic.
The dish that stole my heart was their signature salad, loaded with garden-fresh veggies and topped with a creamy cashew dressing. It was simple yet so nourishing—like it had been harvested just moments before hitting the plate. As soon as we got back home, I knew I had to recreate that fresh, detoxifying salad in my own kitchen.
What makes this a “detox” salad?
Especially at the beginning of a new year, there’s a lot of talk about detoxifying the body. It can be a polarizing term, with experts arguing over whether or not we really need to “detox,” or if our bodies possess all the detoxifying powers we need. Personally, I like to think of a detox as a chance to prioritize extremely nutrient-dense foods; especially those that promote good digestion, gut health, and liver detoxification.
During particularly indulgent seasons, we tend to put a lot of stress and strain on our bodies. If our immune system takes a hit, or we’re not getting great sleep, our bodies will thank us for filling up on all the vitamins, minerals, fiber, and phytonutrients it can get.
So, consider this salad a new years reset that’ll leave you feeling light and energized. It’s built around nutrient-dense greens and vegetables that help support your body’s natural cleansing processes:
Seeds – Sunflower and sesame seeds offer a welcome crunch plus essential minerals and healthy fats.
Baby Kale & Garden Lettuce – Packed with vitamins, minerals, and fiber to keep you feeling full and satisfied.
Avocado – Full of healthy fats that help the absorption of all those vital nutrients.
Cucumber, Radishes & Fennel – Hydrating, high in antioxidants, and loaded with vitamins.
And the real superstar is the Cashew Tamari Dressing. Cashews supply protein and healthy fats, while tamari brings that umami flavor punch. Blended together, they form a velvety dressing that’s as good for you as it is addictive.
Tips for Making This Salad Addictively Delicious
- Go Fresh & Seasonal
The magic of this salad lies in its simplicity—so try to source the freshest produce you can find. Opt for local or farmers’ market greens and produce if possible. - Massage Your Greens
When using kale, give it a quick massage with a pinch of salt. It helps to break down the fibers, making the kale more tender and easier to digest. - Slice Veggies Thinly
Thin slices of radish, fennel, and cucumber allow every bite to balance crispness and flavor. Use a mandoline or a sharp knife for even, paper-thin slices. - Don’t Skimp on Seeds
Toasted sunflower and sesame seeds add not only texture but a serious nutrition boost. Plus, that slightly nutty flavor is the perfect complement to the creamy dressing. - Drizzle Generously
The Cashew Tamari Dressing is what ties everything together. Don’t be shy when tossing—it’s healthy fats done right!
Here are a few other salad recipes you’ll love for your new years reset—and keep scrolling for this Detox Salad recipe.
This Shaved Brussels Sprout Salad with Lemon Vinaigrette Steals the Show
It’s the crunchy, sweet, & zesty salad you’ll crave.
Trust Me, You’ll Be Obsessed with This Smoky, Spicy Cauliflower Salad
An everyday delight.
Everyone’s Obsessed with Erewhon’s Kale White Bean Salad—Get the Recipe
It’s viral for a reason.
Description
Crisp veggies, baby kale, and a creamy cashew tamari dressing make this salad perfect for a reset.
- 4 cups baby kale
- 2 cups garden lettuce (or any mixed greens)
- 2 baby cucumbers, thinly sliced
- 1 avocado, diced
- Handful of cherry tomatoes, halved
- 6 radishes, thinly sliced
- 1/2 fennel bulb, thinly sliced
- 3 tablespoons sunflower seeds
- 3 tablespoons sesame seeds
- Optional garnish: cilantro and edible flowers
for the cashew tamari dressing:
- 1/2 cup extra-virgin olive oil
- 2 tablespoons balsamic vinegar
- 6 tablespoons tamari
- 1/2 cup raw, unsalted cashews
- 1/4 cup water
- Make the Dressing:
In a blender, combine the olive oil, balsamic vinegar, tamari, cashews, and water. Pulse several times until the mixture is emulsified and smooth. Taste and adjust seasoning if needed. - Prepare the Salad Base:
Layer the baby kale and garden lettuce in a large salad bowl. Top with sliced cucumber, avocado, cherry tomatoes, radishes, and fennel. - Add Seeds:
Sprinkle sunflower seeds and sesame seeds over the top for extra crunch and flavor. - Dress & Toss:
Drizzle the cashew tamari dressing over the salad. Gently toss everything together until well coated. - Garnish & Serve:
Scatter fresh cilantro leaves and a few edible flowers on top for a pop of color (optional but so pretty!).