The Sol Journal

Shaved Brussels Sprout Salad

recipes

Shaved Brussels Sprout Salad

23 May, 2023

The combination of textures and flavours found in this salad is incredibly satisfying and nourishing, making it a go-to recipe for those looking to maintain a healthy and balanced diet post-cleanse.

You’ll notice after your cleanse that you feel like your tastebuds and cravings have been reset and the idea of a crunchy, flavour packed salad becomes mouth watering. The combination of textures and flavours found in this salad is incredibly satisfying and nourishing, making it a go-to recipe for those looking to maintain a healthy and balanced diet.

Time: 15 minutes
Serves: 4-6 servings

 

Dressing Ingredients

2 tablespoons extra virgin olive oil 
1 lemon juiced
1 tablespoon apple cider vinegar 
2 tablespoon maple syrup or honey
1 tablespoon dijon mustard
Salt and pepper to taste

 

Salad Ingredients

3 cups Brussels sprouts
2 cups leafy green of choice (we used kale)
1 purple onion
1 pear made into ribbons with a vegetable peeler
1 avocado thinly sliced
½ cup of dry roasted almonds roughly chopped
4 tablespoons of hemp seeds

 

Method

  1. Preheat the oven to 160°C and roast almonds and purple onion for 10-15 minutes until golden brown.
  2. Shred the Brussel sprouts and kale using a mandolin, food processor or by slicing them finely.  Prepare the pear by using a vegetable peeler to create ribbons, alternatively you can create matchstick slices with the knife.
  3. Place all dressing ingredients in a small bowl or jar, whisk or shake to combine.
  4. In a large bowl combine the shredded leafy greens, sprouts and pear and massage together with half of the dressing.
  5. Arrange the salad on your serving bowl or platter and top with sliced avocado, roasted almonds, hemp seeds and the remaining dressing.

This salad can be made one day in advance and  keeps well, even with dressing. Store leftovers in an airtight container in the fridge for 2-3 days.