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Lemony Brussels Sprout Salad


Prep Time

5 minutes

Cooking Time

None

Yields

4-6 servings

Ingredients

1 lb Brussels sprouts
2 Tbsp mayo (read the label and skip the inflammatory oils like soy and canola)
1 Lemon, zested
2-3 Tbsp of fresh lemon juice
Salt & Pepper, to taste
1/4 cup cold-pressed olive oil
1 clove garlic, minced (optional, but good!)
Chopped pecans, dried cranberries (optional)

Directions

Trim ends of 1 lb. of raw Brussels sprouts. Cut in half lengthwise. Place in a food processor and shred. Combine 2 T mayo, grated zest of 1 lemon, 1 clove garlic, minced, 1/2 tsp salt and pepper, ¼ cup olive oil and 3 Tbsp lemon juice. Whisk together dressing and pour over raw sprouts.  Can be made up to 4-5 hours in advance. Keep in fridge. You can also add chopped pecans or walnuts or dried cranberries.
This is really good - probably my favorite creation this year! So fresh and lemony!

Notes

It's better after an hour in the fridge. Make it in advance of your holiday meals.

Credit

Cindy Santa Ana