About
This salad is so crunchy and lemony. I love how easily this salad comes together and because Brussels sprouts are a tougher leaf, it can be dressed with the vinaigrette ahead of time making getting it to the dinner table super quick (simply pull it out of the fridge!). Feel free to use any nuts you like, but I used roasted sunflower seeds and pepitas!
Ingredients
- 1 pound brussels sprouts, raw
- 6 tablespoon extra virgin olive oil
- 4 tablespoon lemon juice, fresh
- ¼ cup seeds pumpkin and squash seed kernels roasted with salt added pepitas
- ¼ cup, whole pieces sunflower seeds
- 1 teaspoon kosher salt by morton
Instructions
- Slice brussels sprouts very thin on a mandolin, about ⅛” thick. You can do this with a very sharp knife too.
- Then mix together the olive oil, lemon juice and salt. Pour the dressing onto the sprouts and mix it all well.
- Add the nuts and mix again.
- Let it sit in the fridge for 4 hours to help soften the brussels sprouts or serve it right away for a crunchier salad.
Nutrition Facts
- Servings: 6
- Calories: 239.4kcal/1001.7kJ (per serving)
- Fat: 21.0g (per serving)
- Carbs: 10.1g (per serving)
- Protein: 6.4g (per serving)
