Shaved Brussel Sprouts Salad
If you’re dieting in the new year, you’re probably sick and tired of salads by Day 5…Lettuce, lettuce, lettuce and more lettuce. Here’s an alternative to your lettuce salads. Use brussel sprouts and try this Shaved Brussel Sprouts Salad. Here’s the cool thing about brussel sprouts – they don’t wilt when tossed in dressing. What does that mean? It means you can do some major meal prepping and make a whopping serving of this salad to take to work or school. Or you can divide it up into Tupperwares to enjoy a salad before dinner every day of the week without having to prep daily.
More Reasons I love Brussel Sprouts
- PROTEIN: 1 cup of brussel sprouts has 4 grams of protein! They lack several of the amino acids necessary to make it a complete protein like meat or dairy, but you can add dairy to the salad (like the cheese I added) or even grains (like whole wheat pasta) to get the sufficient amino acids your body needs.
- FIBER: 1 cup of brussel sprouts have 2 grams of fiber. Fiber is good for digestive health, and making your tummy happy.
- VITAMIN C: 1 cup of brussel sprouts has 100 mg of Vitamin C, which is the recommended daily intake…score!
So, next week, when you get bored of lettuce, lettuce, lettuce, try Brussel Sprouts. Slicing them thinly can be a pain sometimes, but many grocery stores now sell them pre-sliced which is a huge bonus in tossing this salad together!
- 1 lb brussel sprouts, shaved/sliced thinly
- ½ cup walnuts
- ½ cup raisins
- 3 tbsp extra virgin olive oil
- 2 tbsp lemon juice
- 2 tbsp, grated Pecorino Romano
- Sea salt and black pepper to taste
- Toss shaved brussel sprouts in a bowl to separate the layers.
- In a small bowl, combine extra virgin olive oil, lemon and salt/pepper to taste, whisk to blend well and pour over the shaved brussel sprouts.
- Add the walnuts, raisins and Pecorino Romano cheese on top and toss to combine.