When people hear the word “detox” they might just think “depravation.” But this pink and purple detox salad won’t deprive you of delicious food.

It’s said that we eat with our eyes, and this colorful detox salad is no exception. It’s made with pomegranate seeds and pink and purple radishes. And it tastes just as good as it looks.

Benefits of a Detox Salad

Kale is one of the most nutrient dense and anti-oxidant rich foods available. Like all cruciferous vegetables, kale supports our body’s naturally detox processes. This deeply colored leafy green makes the base of the salad.

Sure, Hemp Seeds may be tiny, but they contain a massive amount of protein, including amino acids used to build strong hair, nails, muscle, and skin. In addition, they are high in omega-3, an essential nutrient that provides anti-inflammatory benefits.

Pomegranates are best known for their connection to heart health, as they reduce inflammation and help lower cholesterol and blood pressure. The ruby-red color may just give away its connection to heart health.

Radishes are high in water content, making them very  filling for about 1 calorie each. Also, they contain flavonoids. These plant chemicals may play a role in weight loss and maintaining a healthy weight, according to a Harvard study published in the British Medical Journal.

So Here’s the Recipe for Pink & Purple Detox Salad:

Servings:  4


1 head organic curly kale, stems removed, torn into bite-size pieces
1 avocado
2 small watermelon radishes, sliced thin or into sticks *
2 small purple radishes, sliced thin or into sticks *
¼  cup pomegranate seeds
3 Tbsp. hemp seeds
2 Tbsp. chopped parsley or cilantro
2 Tbsp. pumpkin seeds
Juice of half a lime
Pink salt to taste


1.  Preheat oven to 425 degrees Fahrenheit and line baking sheet with parchment paper. Lay the radish slices on the baking sheet and bake for 5 minutes, just until soft.**

2.  Meanwhile, put kale and chopped avocado in a large bowl. Wash your hands. Use your hands to massage and squeeze the avocado into the kale for 2-3 minutes, until the kale is dark green and wilted a little.

3.  Add the remaining ingredients and the cooked radishes to the bowl. Mix well. Season with salt and lime juice to taste.


*  You can use regular radishes if you can’t find watermelon and purple.

**  You can eat the radishes raw, but I prefer to bake them in the winter to warm them up. This also mellows their bite.

Get the printable recipe here.


About the Author: Maria Marlowe is an Integrative Nutrition Health Coach who has helped thousands of people improve their health by optimizing their diet. She has created meal plans and programs to help you lose weight, clear up acne, and spend less time in the kitchen yet still eat healthy.

She has been featured in Vogue, The New York Times, NBC, Well + Good, and more. Her first book, The Real Food Grocery Guide, will teach you how to eat healthy without going broke.

Check out her site, www.mariamarlowe.com, or follow her on Instagram @MariaMarlowe and Facebook for more healthy recipes.