Today I want to share with you my ‘go-to’ salad. It is the only thing I grab for when I’m sick of juice (gasp…I know) and want something a bit solid. It is packed with healthy fats, lots of fiber, a hit of lemon, and is as green as you can get.
Now…I will say that the salad part is a bit strange and takes some getting used to. Brussels Sprouts are often cooked…and hated…but honestly? I LOVE these little jewels raw. They taste like romaine lettuce but have the texture of cabbage. They satisfy that crunchy and crisp need to chew I often get when on long stretches of juicing.
The salad itself is made up of just a handful of ingredients and the hardest part is prepping everything together. I usually do this the day before so I’m not annoyed when my entire lunch hour is spend chopping the ends off of the sprouts.
Make this at the beginning of the week and stretch it throughout! Just top it with the avocado and dressing each day and you’ll be set to go!
First things first…mise en place…or getting stuff together.
Grab a pound of brussels sprouts and wash them up. Tear off the outer leaves.
Then cut off the bottom part. If you bought the sprouts on the stem then you’ll know right where this is. If not and you bought a bag like me…simply cut the smaller end to free up the leaves.
Tear the sprout apart.
Do that 100009484747858585 times.
Spin the heck out of them.
Prepare the dressing. Combine the zest of 1 lemon and equal parts lemon juice and olive oil. Add some salt and pepper to taste. Set aside.
Add the sprouts to a big ole bowl. Pour about 1/2 cup of dressing over and toss. Throw in a handful of sunflower or pumpkin seeds.
Almost done! Dice or slice an avocado and add it in. Sprinkle with salt and pepper to taste. DIG IN.
I like to top the salad off with a bit of lemon and a sprinkle of sea salt. This salad is SO good and SUPER healthy.