Brussels Sprouts Salad

Serving Size: 10 people

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.

Recipe by: Karin Adoni Ben-David

Cook Times

Active Prep15

Hands-On Cook5

Hands-Off Cook0

Passive0

Total Time20

Recipe Serving Size10 people

Cooking Tools Required

Cutting board, Food Processor, Kitchen towels, Measuring cups and spoons, Mixing bowls, Peeler, Sharp Knives, Skillet, Top Stove, Whisk

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

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.

Reheating Instructions

Keep refrigerated for up to 5 days.

Nutrition