Shaved Brussel Sprout Salad Recipe
Detox your body with this amazing Shaved Brussel Sprout Salad Recipe that is loaded with vegetables and a lemon-thyme vinaigrette.
For the Dressing:
- juice of 1 lemon
- ¼ cup apple cider vinegar
- 2 teaspoons mayonnaise
- 1 tablespoon fresh thyme leaves
- 1 teaspoon sugar
- ½ cup grapeseed oil
- sea salt and pepper to taste
For the Salad:
- ½ cup red wine vinegar
- 1 tablespoons sugar
- 2 teaspoons sea salt
- ½ peeled and sliced red onion
- 2 pounds shaved brussel sprouts
- ½ shaved fennel bulb
- 1 cup dried cherries
- 1 cup sliced almonds
- 1 each medium diced granny smith and fuji apple
- ½ cup blue cheese
- 6 hard boiled eggs
- seeds from 1 pomegranate
- Optional Toppings: migro-greens pan seared chicken breasts, pan seared salmon
Dressing: Add the lemon juice, vinegar, mayonnaise, thyme, sugar and salt and pepper to a medium size bowl.
Slowly drizzle in the oil while whisking until the dressing is emulsified.
Salad: Mix the vinegar, sugar and salt in a small bowl and submerge the sliced red onions in the mixture. Pickle for 20-30 minutes in the refrigerator.
To Serve: Add the shaved brussel sprouts to a very large serving bowl and sprinkle on the shaved fennel, dried cherries, almonds, apples, blue cheese, hard boiled eggs, pomegranate seeds and pickled onions,
Serve with optional toppings and alongside the vinaigrette dressing.
Calories: 312kcal | Carbohydrates: 25g | Protein: 10g | Fat: 20g | Saturated Fat: 3g | Cholesterol: 97mg | Sodium: 160mg | Potassium: 549mg | Fiber: 7g | Sugar: 13g | Vitamin A: 23% | Vitamin C: 84.6% | Calcium: 12.6% | Iron: 12.5%