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 (1/4 cup).
Make the lemon-mint dressing by combining the Olive Oil (2 tablespoon), Tahini (2 tablespoon), 1/2 of the chopped mint leaves, lemon juice, Salt (1/4 teaspoon) and Ground Black Pepper (1/2 teaspoon) in a blender. Blend until smooth.
Toss the shredded sprouts in the dressing and add the remaining chopped mint and Slivered Almonds (1/4 cup).
Serve chilled or at room temperature.