Shaved Brussels Sprouts Salad with Lemon Dijon Vinaigrette
Servings: 8
Calories: 184kcal
This shaved Brussels sprout salad recipe is just perfect for simple springtime meals or special holidays and occasions. Step-by-step photos can be seen below the recipe card.
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Ingredients
For the Lemon Honey Dijon Vinaigrette
- 2½ tablespoons fresh lemon juice (from 3 lemons)
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- 1 shallot minced
- 2 cloves garlic minced
- ¼ cup extra virgin olive oil
- Kosher salt and freshly ground black pepper to taste
For the Salad
- 1½ pounds Brussels sprouts green and/or purple or a combo
- ½ cup sliced almonds toasted
- ½ cup shredded Pecorino Romano cheese
Instructions
For the Lemon Honey Dijon Vinaigrette
- Combine all ingredients on a medium-sized mixing bowl and whisk vigorously until emulsified.2½ tablespoons fresh lemon juice, 1 tablespoon honey, 1 teaspoon Dijon mustard, 1 shallot, 2 cloves garlic, ¼ cup extra virgin olive oil, Kosher salt and freshly ground black pepper
For the Brussels Sprout Salad
- With the slicing blade of a food processor set on almost the thinnest setting, slice the Brussels sprouts and transfer them to a large bowl.1½ pounds Brussels sprouts
- Drizzle the vinaigrette over the Brussels sprouts and toss until the greens are coated with the vinaigrette. Let the coated brussel sprouts sit 30 minutes or up to 2 hours in the refrigerator.
- Right before serving, add the toasted almonds and Pecorino Romano cheese. Toss gently and serve.½ cup sliced almonds, ½ cup shredded Pecorino Romano cheese
- Season with kosher salt & freshly ground black pepper, if needed.
Notes
Storage: Store shaved Brussels sprouts salad in an airtight container in the refrigerator for up to 2 days.
Nutrition
Calories: 184kcal | Carbohydrates: 13g | Protein: 6g | Fat: 13g | Saturated Fat: 2g | Cholesterol: 6mg | Sodium: 104mg | Potassium: 414mg | Fiber: 4g | Sugar: 4g | Vitamin A: 665IU | Vitamin C: 74.6mg | Calcium: 127mg | Iron: 1.6mg