Citrus Brussel Sprouts Salad
Who knew raw Brussel sprouts could taste this good? If you want a change from eating roasted Brussel sprouts all the time, try eating these sweet sprouts as a salad.
The key to eating raw Brussel sprouts is to massage a portion of the sprouts with salt and then combine it with an equal amount of unmassaged sprouts. The other element that I personally recommend is to add some other type of vegetable, fruit and delicious crunchies. This will give your salad a variety of flavors and textures.
CITRUS BRUSSEL SPROUTS SALAD
Makes (salad): ~3 – 4 servings
Makes (dressing): ~1 cup
Dijon Mustard Dressing
4 tbsp. lemon juice
2 tbsp. extra virgin olive oil
2 tbsp. grape nectar (see Notes)
2 tsp. Dijon mustard
2 garlic cloves (minced)
1 tsp. salt
Whisk all ingredients until well combined.
Set the dressing aside. If not used immediately, refrigerate the dressing.
320 gm brussel sprouts (shredded)
¾ tsp. salt
65 gm fennel (sliced)
1 cara cara orange (cut into segments)
1 avocado (deseeded, diced and tossed in 1½ tbsp. lemon juice)
3 tbsp. sliced almonds
3 tbsp. superfood seeds (see Notes)
2 tbsp. hemp parmesan (see Notes)
Place 160 gm of the shredded sprouts in a bowl. Add the salt.
Massage the sprouts evenly for ~2 mins. Refrigerate for ~30 mins.
After ~30 mins, drain the sprouts.
Add them to a mixing bowl.
To the same mixing bowl, add the other 160 gm of unmassaged sprouts, fennel, orange, avocado, seeds, parmesan, almonds and dressing.
Toss gently until well combined.
Garnish with more seeds, parmesan and almonds if desired. Serve immediately.
I used grape nectar from Domaine Sante as the sweetener for the salad dressing.
I used superfood seeds and hemp parmesan from Pimp My Salad.
Did you try this recipe?
If you did, let me know how it went. Don’t forget to tag your photo with #sncxkitchen when you share on Instagram.