Brussels sprouts are part of the cruciferous vegetable family and support our mitochondrial health and longevity by helping the body produce compounds that reduce oxidative stress and protect our cells. Shaving the Brussels sprouts creates a fun salad green with a bit of crunch! Prep Time: 15 minutes Total Time: 15 minutes Yields: 4 side servings, 2 main servings
Ingredients:
- 4 cups shaved Brussels sprouts
- ¼ cup extra-virgin olive oil, plus more for drizzling
- ¼ cup fresh lemon juice
- ½ cup pine nuts, toasted
- ⅓ cup dried cranberries
- ⅓ cup grated pecorino cheese, optional
- ⅓ cup chopped chives
- Sea salt and freshly ground black pepper
Directions:
- Thinly slice the Brussels sprouts using a mandoline if you have one. Place them into a medium bowl and toss with the olive oil, lemon juice, pine nuts, cranberries, pecorino cheese, and pinches of salt and pepper.
- Let the salad sit at room temperature for 15 minutes, then taste and adjust the seasonings. Finish with an additional drizzle of olive oil if you like.
Notes:
To make this salad more of a main dish, top with a hearty protein like salmon or mix in some cooked quinoa and top with toasted pumpkin seeds. Adapted from: Love and Lemons Interested in learning more? Schedule an appointment with us to get support on your journey to holistic and kind health.
