Looking for a great salad that can either be before a meal, along with a soup or be a light meal on its own? This is a GREAT recipe for you! It’s different, and not the same old, same old kind of salad you can find everywhere. You can also add more walnuts (per serving), if you want, to make this dish more substantial.
Let’s talk a bit about it’s main ingredient…
Brussels sprouts are members of the Brassica family and therefore related to broccoli and cabbage. These cute little guys resemble miniature cabbages, with diameters of about 1 inch. You may be surprised to know that they grow in bunches of 20 to 40 on the stem of a plant that grows as high as three feet tall. If you’re lucky enough to see them at the farmer’s market still on the stalk, you will be thrilled to see how cool they look!
What I love about Brussels sprouts is their ability to provide detox support. This is because there are compounds made from glucosinolates found in Brussels sprouts which can activate the enzyme systems in our cells that are required for detoxification of cancer-causing substances. And because I’m all about solutions, this is just another natural way to keep ourselves healthy and beautiful!
Brussels sprouts are actually a great source of plant protein, and are high in vitamin C and minerals.
They are fibrous, so be sure to chew them very well. The apple cider vinegar in this recipe helps tenderize them without heat. If you are prone to gassiness with certain veggies, you can always steam them first and follow the rest of the recipe.
Check out the full recipe here…
- 1 pound Brussels sprouts
- ¼ cup very thinly sliced spring onions
- ⅓ cup walnuts, coarsely chopped
- 1 tsp. finely grated ginger
- 1 ½ Tbs. parsley, coarsely chopped
- 2 Tbs. raw apple cider vinegar
- Splash of olive oil
- High quality sea salt, to taste
- Freshly ground black pepper, to taste
- Trim the ends from each Brussels sprout deeply, about half an inch each. Peel the leaves off individually and add to a large mixing bowl, until only the inner, compactly grown leaves are left. Discard this inner part.
- Add the spring onions, walnuts, ginger and parsley, and the raw apple cider vinegar.
- Add a splash of olive oil, sea salt, and black pepper and adjust seasonings, to taste.
- This salad is best left in the refrigerator for at least 3 hours before serving, so that the raw Brussels sprouts leaves can marinate and be somewhat softened by the raw apple cider vinegar. Try to make it in the morning sometime, so it will be perfect for your picnic!
Have a beautiful day. Sending you lots of love,