Description
A bright and crunchy salad featuring thinly shredded Brussels sprouts, toasted hazelnuts, and a lemony olive oil dressing that’s perfect as a quick side dish.
Ingredients
- Brussels sprouts
- Hazelnuts
- Olive oil
- Garlic
- Lemon juice
- Salt
- Pepper
- Parmesan cheese (optional)
Instructions
- Thinly slice the Brussels sprouts and place them in a large bowl. Trim the stem ends and remove any loose outer leaves first.
- In a separate bowl, whisk together olive oil, minced garlic, lemon juice, salt, and pepper. Adjust the seasoning to ensure a bright, tangy flavor.
- Toast hazelnuts in a dry pan over medium heat until golden and fragrant, about 3–5 minutes. Let cool briefly, then chop coarsely.
- Pour the dressing over the shredded Brussels sprouts and toss to coat. Stir in the toasted hazelnuts and serve immediately, topped with grated parmesan cheese if desired.
Notes
Serve as a side dish or light lunch. Store leftovers in the refrigerator for up to 2 days with dressing mixed in.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: No Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 230
- Sugar: 3.5g
- Sodium: 320mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 6g
- Protein: 7g
- Cholesterol: 0mg