Brussels salad with lemon dressing
Halved Brussels sprouts and tangy lemon juice come together to create your next favorite salad. Perfect as a side or a light lunch, this salad is an elegant addition to your plant-based lineup. Simply roast, chop, steam, and fry–then toss with almonds and impress your loved ones!
Ingredients
Calories:
1060
Protein:
32
g
Salad
- 1.0 cups almonds
- 4.0 cups brussels sprouts
- .75 cups vegetable stock
- oil for frying
Dressing
- 3.0 tbsp. lemon juice
- 3.0 tbsp. olive oil
- salt, pepper, and sugar to taste
Preparation
- Roast and chop: Roast almonds in a pan without oil. Once fragrant, take out of the pan and chop roughly.
- Cut and steam: Cut the sprouts and make crosswise incisions in the stems. Steam in vegetable stock for about 10 minutes.
- Fry and cool: Once cooled slightly, halve the sprouts and fry in hot oil for a few minutes. Allow to cool slightly.
- Make the dressing: Mix all the ingredients for the dressing.
- Toss and serve: In a large bowl, mix together the Brussels sprouts, almonds and dressing and enjoy warm or cooled.
Tips
Not a fan of Brussels sprouts? Try broccoli instead! You can also spice up the salad with fried, smoked tofu cubes.
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