Brussels Sprout Salad with Lemon & Mint Dressing

8 INGREDIENTS • 7 STEPS • 20MINS

Brussels Sprout Salad with Lemon & Mint Dressing

Recipe

4.8

11 ratings

Community Pick

Community Pick

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

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Brussels Sprout Salad with Lemon & Mint Dressing

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Jenessa's Dinners

Hi, I'm Jenessa. My goal is to offer up a healthy, modern twist on traditional recipes from around the world.

http://jenessasdinners.blogspot.com

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

20MINS

Total Time

$1.03

Cost Per Serving

Ingredients

Servings

4

us / metric

40

Brussels Sprouts

2 Tbsp

2 Tbsp

1

Large Lemon, juiced

4 Tbsp

Fresh Mint Leaves, chopped

as needed

as needed

Ground Black Pepper

4 Tbsp

Slivered Almonds

Nutrition Per Serving

VIEW ALL

Calories

170

Fat

12.2 g

Protein

5.4 g

Carbs

13.9 g

Love This Recipe?

Brussels Sprout Salad with Lemon & Mint Dressing

Save

Jenessa's Dinners

Hi, I'm Jenessa. My goal is to offer up a healthy, modern twist on traditional recipes from around the world.

http://jenessasdinners.blogspot.com

Cooking InstructionsHide images

step 1

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.

step 1 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.

step 2

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.

step 2 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.

step 3

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.

step 3 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.

step 4

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

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

step 5

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 (as needed) and Ground Black Pepper (as needed) in a blender. Blend until smooth.

step 5 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 (as needed) and Ground Black Pepper (as needed) in a blender. Blend until smooth.

step 6

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

step 6 Toss the shredded sprouts in the dressing and add the remaining chopped mint and Slivered Almonds (4 Tbsp).

step 7

Serve chilled or at room temperature.

step 7 Serve chilled or at room temperature.

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