Experience a vibrant mix of brussels sprouts, broccoli, kale and cabbage bathed in a tangy lemon ginger dressing. This Veggie Packed Salad offers a refreshing balance of savory and zesty flavors and is perfect for Flat Tummy Recipes while serving as an ideal Broccoli Brussel Sprout Salad bursting with summer crispness.

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I love my Favorite Detox Salad because it packs a serious nutritional punch. I use 2 cups of halved brussels sprouts, 2 cups of broccoli florets, 2 cups of chopped kale and 2 cups of shredded cabbage to create a base that’s full of fiber and essential vitamins.

These veggies help support your digestion and add a crunchy texture that is perfect for a nutrient boost. I make a simple dressing with juice from 1 large lemon, 1 tablespoon of freshly grated ginger, 2 tablespoons of olive oil and a teaspoon of honey if you like a bit of sweetness, then finish it off with salt and pepper to taste.

This recipe is one of my best healthy salads and fits in well with other flat tummy recipes. Its a balanced mix of nutrition and flavor that makes it one of my go-to options for a fresh, summer salad.

Why I Like this Recipe

1. I love how the lemon ginger dressing gives a tangy kick that really brings out the flavor of all the fresh veggies.
2. I feel so good eating this detox salad because it’s packed with nutrients from brussels sprouts, broccoli, kale, and cabbage.
3. I appreciate that the recipe is super simple to follow, making it easy for me to whip up a healthy meal even on busy days.
4. I enjoy the crunchy texture of the vegetables that makes every bite interesting and refreshing.

Ingredients

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Brussels sprouts: Crunchy, fiber-rich veggies that support detox and digestion.
Broccoli florets: Packed with vitamins and antioxidants, great for boosting health.
Kale: Nutrient dense leaves loaded with fiber, vitamins, and minerals.
Cabbage: Crisp and fibrous, it helps digestion and keeps you feeling fuller.
Lemon juice: Adds a tangy, sour kick and plenty of vitamin C.
Ginger: Fresh spice that gives a warming zing and aids inflammation.

Ingredient Quantities

2 cups brussels sprouts, halved

2 cups broccoli florets

2 cups chopped kale (remove the tough stems)

2 cups shredded cabbage

1 large lemon, juiced

1 tablespoon freshly grated ginger

2 tablespoons olive oil

1 teaspoon honey (if you like a bit of sweetness)

Salt and pepper to taste

How to Make this

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1. Rinse all your veggies really well before you start so there isnt any dirt hiding.

2. Slice the brussels sprouts in half and chop the kale by removing the tough stems, then add the broccoli florets and shredded cabbage into a large salad bowl.

3. In a small bowl, mix together the lemon juice, freshly grated ginger, olive oil and honey until everything is well combined.

4. Add a pinch of salt and a dash of pepper into that dressing mix for some extra flavor.

5. Pour the lemony ginger dressing evenly over your veggies in the salad bowl.

6. Toss everything gently so that all the ingredients get coated in the dressing nicely.

7. Let the salad sit for about 5 to 10 minutes to let all the flavors mingle together.

8. Give it a quick taste and adjust the salt or pepper if needed, then serve it up for a refreshing summer treat.

Equipment Needed

1. Large salad bowl – to toss and let the veggies mix with the dressing
2. Small bowl – to mix the lemon juice, grated ginger, olive oil and honey
3. Cutting board – for chopping the brussels sprouts, kale, broccoli, and cabbage
4. Sharp knife – for slicing and chopping veggies
5. Grater – to grate the ginger
6. Citrus juicer – to squeeze the lemon juice (or you can use your hands if needed)
7. Mixing spoon or salad tongs – to toss the salad evenly in the bowl

FAQ

Q: What makes this salad a "detox" salad?

A: The combination of brussels sprouts, broccoli, kale, and cabbage, along with lemon juice and ginger help support digestion and give you a fresh boost of energy.

Q: Can i substitute any of the veggies?

A: Yeah, feel free to swap out any veggies that you dont like or cant find help. Just make sure they are crunchy green veggies that work well with lemon dressing.

Q: How long can i keep the salad after prepping?

A: Its best to eat it within a day or two cause the leaves can get soggy, but if you store it in an airtight container in the fridge it should be okay for about 24 hours.

Q: Can i make this salad ahead of time?

A: You can definetely chop the veggies ahead of time, but i suggest mixing the dressing and veggies only when ready to serve so it stays crisp.

Q: Is this recipe adjustable for extra zing?

A: Absolutely, you can always add extra lemon juice or a bit more ginger based on your taste preference if you like a tangier and spicier kick.

My Favorite Detox Salad! A Healthy Summer Salad Recipe Substitutions and Variations

If you cant find chilly brussels sprouts, try swapping them out for baby cabbage or even chopped asparagus
Instead of broccoli florets, cauliflower florets can work really well in this salad
If kale gives you trouble, spinach or swiss chard is a good alternative for that hearty green crunch
No fresh ginger? You can mix in a small pinch of ground ginger instead, just be careful with the amount

Pro Tips

1. Always remember to properly wash your veggies cause sometimes dirt can stick around and mess up the taste
2. Roll the lemon a little before juicing it so you can get even more juice out of it
3. Taste the dressing before you pour it on the salad so you can adjust the salt, pepper, or honey if needed
4. Let the salad sit for a few more minutes if you got time, that extra wait really helps all the flavors mix together a bit better

My Favorite Detox Salad! A Healthy Summer Salad Recipe

Recipe by Toni Baldesera

0.0 from 0 votes

Servings

servings

Calories

133

kcal

Equipment: 1. Large salad bowl – to toss and let the veggies mix with the dressing
2. Small bowl – to mix the lemon juice, grated ginger, olive oil and honey
3. Cutting board – for chopping the brussels sprouts, kale, broccoli, and cabbage
4. Sharp knife – for slicing and chopping veggies
5. Grater – to grate the ginger
6. Citrus juicer – to squeeze the lemon juice (or you can use your hands if needed)
7. Mixing spoon or salad tongs – to toss the salad evenly in the bowl

Ingredients

2 cups brussels sprouts, halved
2 cups broccoli florets
2 cups chopped kale (remove the tough stems)
2 cups shredded cabbage
1 large lemon, juiced
1 tablespoon freshly grated ginger
2 tablespoons olive oil
1 teaspoon honey (if you like a bit of sweetness)
Salt and pepper to taste

Directions

Rinse all your veggies really well before you start so there isnt any dirt hiding.
Slice the brussels sprouts in half and chop the kale by removing the tough stems, then add the broccoli florets and shredded cabbage into a large salad bowl.
In a small bowl, mix together the lemon juice, freshly grated ginger, olive oil and honey until everything is well combined.
Add a pinch of salt and a dash of pepper into that dressing mix for some extra flavor.
Pour the lemony ginger dressing evenly over your veggies in the salad bowl.
Toss everything gently so that all the ingredients get coated in the dressing nicely.
Let the salad sit for about 5 to 10 minutes to let all the flavors mingle together.
Give it a quick taste and adjust the salt or pepper if needed, then serve it up for a refreshing summer treat.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.