Ingredients
Units
Scale
- 1 pound (450g) brussels sprouts (preferably larger-size ones), ends trimmed, 2 outer layers of leaves removed
- ¾ cup (115g) whole almonds, toasted
- ½ small red onion, chopped into small pieces (about ¼ cup/40g)
- 3 Tbsp (45ml) fresh lemon juice (from 1 lemon)
- ¼ cup (60ml) extra-virgin olive oil
- 1 Tbsp honey
- ⅛ tsp salt
- ⅛ tsp black pepper
Instructions
- Cut the brussels sprouts in half the long way, from the stem end to the top, and thinly slice. Place the sliced sprouts in a bowl.
- Roughly chop the toasted almonds and add to the bowl, along with the chopped onion.
- In a small bowl, whisk together the lemon juice, oil, honey, salt and black pepper. Pour the dressing over the salad and toss.
- Prep Time: 20 minutes
- Category: Side dish
- Method: Quick
- Cuisine: Vegetarian