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Lemony Brussels Sprout Salad

Prep Time

5 minutes

Cooking Time



4-6 servings


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)


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!


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


Cindy Santa Ana