Brussels Sprout Salad

 

 

I’m sick of the traditional spinach salads. I switched over to chopped salads (which I love!) in the last year. Lots of romaine, red onion, corn, etc. But now I’m feeling the need to mix up my salad routine. Here’s a great nutrient-rich alternative: BRUSSELS SPROUTS!

 

Take a pound of brussels sprouts, cut off the stem and peel off the outer green leaves for your salad. You’ll discard the rest of the sprout for another delicious use.

Have a pot of water heating up and boiling while you’re peeling your sprouts. You’ll boil the leaves for 90 seconds just to soften their texture and bring out the brilliant green color. Make sure you have a big bowl of ice water ready. After you drain the sprouts you’ll transfer them to this ice bath to stop the cooking process and keep them fresh and cool.

 

While your leaves are cooling you’ll start to toast your sliced almonds. Set your oven to 400 degrees and cook for about 8 minutes. Almonds tend to burn easily. You’ll want to peek in on them through the toasting process to make sure they don’t get too brown & lose their sweet toasty flavor.

 

 

While my almonds are toasting I combine 1/4 cup of EVOO (extra virgin olive oil) and 1/4 cup of lemon juice in a large bowl with freshly cracked sea salt & pepper. I add a handful of shaved parmesan and my drained brussels sprout leaves with some baby arugula and some chopped grilled chicken. Mix it all up for a perfect summer salad that rivals all of your traditional salad options!

 

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