Brussels Sprouts Salad

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Serving Size: 3.5 ounce
Diets: Dairy Free, Egg Free, Gluten Free, Paleo, Refined Sugar Free, Soy Free, Vegan, Vegetarian
Recipe adapted from:
Karin Adoni Ben-David
This recipe is courtesy of nutritionist Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. This recipe combines slightly wilted Brussels sprouts with the sweetness of apples, all tossed with a Dijon-lime dressing.
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Ingredients Scale

Adjust the ingredients measurement scale here by changing this number. 10 people

Instructions

  • Shred Brussels sprouts in the food processor or if unavailable, a box grater.
  • Heat half the oil in a large skillet and add the Brussels sprouts. Cook for a few minutes until slightly wilted. Remove from heat and place in a large bowl.
  • In a small bowl, combine remaining olive oil, mustard, and lime juice.
  • Add the apples, almond slices, and dressing to the bowl of the Brussels sprouts and toss well to combine.

Cook Times

Active Prep15
Hands-On Cook5
Hands-Off Cook0
Passive0
Total Time20 minutes
Recipe Serving Size10 people

Ingredients

Ingredients

  • 3 pound Brussels sprouts shredded, (on box grater or in food processor)
  • 2 tablespoon extra virgin olive oil
  • 2 Granny Smith apples peeled and cubed
  • 3 tablespoon sliced almond

For the dressing:

  • 2 tablespoon extra virgin olive oil
  • 2 tablespoon Dijon mustard
  • 2 lime juiced

Cooking Tools Required

Cutting board, Food Processor, Kitchen towels, Measuring cups and spoons, Mixing bowls, Peeler, Sharp Knives, Skillet, Top Stove, Whisk
Reheating/Serving Instructions
Keep refrigerated for up to 5 days.

Nutrition

Calories: 158kcal | Carbohydrates: 20g | Protein: 6g | Fat: 8g | Saturated Fat: 1g | Trans Fat: 1g | Sodium: 69mg | Potassium: 617mg | Fiber: 7g | Sugar: 7g | Vitamin A: 1055IU | Vitamin C: 121mg | Calcium: 77mg | Iron: 2mg

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