Shaved Brussel Sprout Salad
Prep Time: 15 minutes
Cook Time: 0 minutes
1 lb. Brussels sprouts
1 avocado, diced
¼ cup sliced almonds
LEMON MINT DRESSING
½ cup fresh lemon juice (about 3 lemons)
1 tablespoon lemon zest
½ cup chopped fresh mint leaves
3 tablespoons chopped fresh tarragon
½ teaspoon Dijon mustard
¾ teaspoon salt
½ cup olive oil (use code TRAILTOHEALTH for 10% off)
1. Trim off the base of the Brussels sprouts and wash well. Use the slicer blade of a food processor to shave the sprouts thinly and place in a bowl. Alternatively, slice on a mandolin or use a knife.
2. For the Lemon Mint Dressing, Blend the lemon juice with the lemon zest, mint, tarragon, Dijon, and salt in a food processor until smooth. Add in the olive oil and pulse a few more times until emulsified. Serve immediately. If you don`t have a food processor you can blend the dressing with a whisk. 3. Add the avocado, sliced almonds and Lemon Mint Dressing, and gently toss until combined.
Erika Schlick runs the popular food and health blog called 'The Trai to Health' and is also the cookbook author behind Wandering Palate, which is a 28 day meal plan of healthy paleo travel inspired recipes that help Erika stay healthy after years of chronic illness.
You see, she was sick with Lyme Disease for more than seven years and is currently in remission. Healthy food and diet was a key player in her recovery, which is why she wrote her cookbook. Erika also did the photography and design in the book.
For more information please visit: thetrailtohealth.com