This content originally appeared on ForGoodMeasure. Republished with permission.
I disliked Brussel sprouts as a child. Mind you, I loved cabbage to the point I begged my mother to make sauerkraut almost weekly. That said, I felt validated in my sprout-loathing as the edible buds topped the most-disliked vegetable list nearly every year. Nothing changed until I married my husband, who happened to adore the little cabbages. I experimented with roasting, glazing, but this recipe is my favorite. It shines for hours on a buffet, works layered in a sandwich, but I think it’s best paired with a savory roasted entree.
Shaved Brussel Sprout Salad
This naturally low-carb and gluten-free salad is a quick recipe for those craving for some greens to complement an entree.
Servings 6 1/2 cups
2 cups Brussel sprouts shredded1 teaspoon sea salt2 tablespoons stone-ground mustard2 tablespoons Meyer lemon juice2 tablespoons olive oil1 teaspoon garlic½ cup flat-leaf parsley chopped½ cup salted almonds roasted, chopped1 cup avocado sliced
Wash and process brussel sprouts.
Toss with sea salt and rest 15 minutes.
Combine mustard, lemon juice, olive oil and garlic.
Toss brussel sprouts and parsley in dressing, until well-covered.
Top with almonds and avocado.
Sodium: 454mg | Sugar: 1g | Fiber: 3g | Calories: 133kcal | Fat: 11g | Protein: 3g | Carbohydrates: 6g
Please note that the nutritional information may vary depending
on the specific brands of products used. We encourage everyone to check specific
product labels in calculating the exact nutritional information.