Brussels Sprout Salad with Lemon & Mint Dressing

This hearty winter salad is made of shaved brussels sprouts, slightly cooked, and tossed in a tangy lemon-mint-tahini dressing and slivered almonds

Total Time

20min

4.8

11 Ratings

Author: Jenessa's Dinners

Servings:

Ingredients

•

Brussels Sprouts

•

2 Tbsp

Olive Oil

•

2 Tbsp

Tahini

•

Large Lemon , juiced

•

4 Tbsp

Fresh Mint Leaves , chopped

•

1/4 tsp

Salt

•

1/2 tsp

Ground Black Pepper

•

4 Tbsp

Slivered Almonds

Cooking Instructions

Shred your Brussels Sprouts (40) by first cutting off the bottom third of the sprout, and then using a good knife, mandoline, or food processor chopping attachment.

Once you have your shredded sprouts in a bowl, toss them vigorously to loosen any of the small core pieces from the shredded leaves. Pick through the leaves to remove any pieces that might seem unpleasant to chew in a salad.

Over low heat, warm up a little olive oil in a large pan. Add the shredded brussels sprouts and continuously stir over low heat until warmed through. This will brighten and the color and the flavor.

Juice the Lemon (1) , and chop the Fresh Mint Leaves (4 Tbsp) .

Make the lemon-mint dressing by combining the Olive Oil (2 Tbsp) , Tahini (2 Tbsp) , 1/2 of the chopped mint leaves, lemon juice, Salt (1/4 tsp) and Ground Black Pepper (1/2 tsp) in a blender. Blend until smooth.

Toss the shredded sprouts in the dressing and add the remaining chopped mint and Slivered Almonds (4 Tbsp) .

Serve chilled or at room temperature.

Nutrition Per Serving

CALORIES

170

FAT

12.2 g

PROTEIN

5.4 g

CARBS

13.9 g