Sunday, March 22, 2015
Shaved Brussels Sprouts Salad
I did some research to see what could be used in place of the Walnut oil and found a few different things. I would use olive oil as a substitute but I think that the reason it is used in this recipe is for the essence. So you could take walnuts and use an immersion blender and push through a sieve. That seems lot a lot of work for me so Olive oil it is...I love Brussel Sprouts and I have seen a lot of different recipes for them lately.
For the dressing:
3 tablespoons Walnut Oil
1 tablespoon Lemon Zest
3 tablespoons Lemon Juice
2 tablespoons Apple Cider Vinegar
2 teaspoons stone ground Mustard
1/4 teaspoon Salt
For the salad:
1/2 cup Walnuts
5 cups Brussels Sprouts, shaved
1 medium Fuji Apple, cored and chopped
1/2 cup Red Onion
1/2 cup Blueberries
1 medium Avocado, diced
Optional garnish: 1/4 cup Feta Cheese
Preheat the oven to 400°F. Spread walnuts on a cookie sheet and bake until they have some color to them and are fragrant, about 5 to 8 minutes. Allow walnuts to cool enough to chop.
In a large salad bowl or mixing bowl, whisk together the walnut oil, lemon juice, lemon zest, cider vinegar, mustard and salt until smooth.
Wash the Brussels sprouts, chop off all of the hard stems and remove the leaves that fall off easily. Slice Brussels sprouts from tip-to-tail (not length-wise). Stop slicing once you get to the hard white part – this part you can either discard or chop finely. Using your hands, break apart any slices of sprouts that are stuck together (this can usually be achieved by simply tossing the shaved Brussels sprouts)
Add shaved Brussels sprouts to the bowl with the dressing and toss together until Brussels are completely coated. Add the remaining ingredients and toss together.
Serve as a side salad for a delicious and healthy meal!
Serves: 5 | Serving Size: 1/5 of salad
Per serving: Calories: 268; Total Fat: 21g; Saturated Fat: 7g; Monounsaturated Fat: 4g; Cholesterol: 0mg; Sodium: 207mg; Carbohydrate: 21g; Dietary Fiber: 8g; Sugar: 8g; Protein 6g
Nutrition Bonus: Potassium: 582mg; Iron: 2%; Vitamin A: 3%; Vitamin C: 30%; Calcium: 2%