June 2 2016 recipe by Anne Aobadia![Anne Aobadia]()
, photo by Emma Shevtzoff![Emma Shevtzoff]()
, nutritional review by Franziska Spritzler, RD, CDE![Franziska Spritzler, RD, CDE]()
in Recipes, Side dish
, photo by Emma Shevtzoff
, nutritional review by Franziska Spritzler, RD, CDE
in Recipes, Side dish Crispy Brussels sprout salad with lemon
Simple. Flavorful. Fresh. Brussels sprouts are enhanced with a crispy almond and seed mixture and zesty lemon dressing. Mmmm... crunch!
USMetric
servingservings
Ingredients
Spicy almond and seed mix
- 1 tbsp 1 tbsp coconut oil or olive oil
- 1 tsp 1 tsp chili paste
- 2 oz. (61⁄3 tbsp) 55 g (90 ml) almonds
- 1 oz. (31⁄3 tbsp) 28 g (50 ml) pumpkin seeds
- 1 oz. (31⁄3 tbsp) 28 g (45 ml) sunflower seeds
- ½ tsp ½ tsp ground cumin or crushed fennel seeds
- 1 pinch 1 pinch salt
Brussels sprout salad
- 1 lb 450 g Brussels sprouts
- ½ cup 120 ml olive oil
- 1 1 lemon, juice and zestlemons, juice and zest
- salt and pepper
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Making low carb simple
Instructions
Spicy almond and seed mix
- Heat the oil in a large frying pan and add the chili paste.
- Add almonds and seeds. Stir thoroughly.
- Salt and sauté for a few minutes more, but pay close attention as almonds and seeds are very heat sensitive. The oil should be hot enough for the spice flavors to develop, but the almonds and seeds should not be burned.
- Let cool and sprinkle salt to taste.
- Trim and rinse the Brussels sprouts. Coarsely shred in a food processor or with a sharp knife. Place in a salad bowl.
- Mix olive oil, lemon juice/zest, and salt and pepper. Pour over the Brussels sprouts.
- Marinate for 10 minutes. Then add the spicy almond and seed mix prior to serving.
Brussels sprout salad
Tip
For a shortcut, look for pre-shredded Brussels sprouts at your market.
Great adds to make it a meal!