| 8 | 10 | 367 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 0 min | 4 |
| 2 1/2 cup | Brussels sprouts |
| 1/4 cup | Chives (chopped) |
| 1 cup | Hazelnuts (crushed) |
| 3 tbsp | Lemon juice |
| 3 tbsp | Olive oil |
| 2 tbsp | Parmesan cheese, grated |
| 1/2 tsp | Salt |
| 1 tsp | Thyme, fresh |
1. Shred the brussels sprouts thinly using a mandoline, or a knife.
2. To prepare the dressing: whisk together the olive oil, lemon juice, thyme, chives, salt and hazelnuts.
3. Five minutes before serving, place the shredded sprouts in a large mixing bowl and toss gently with the dressing.
4. Taste and adjust the seasoning, adding more lemon juice if needed. Keep in mind the cheese will bring a salty element to the salad.
5. Add the cheese and toss once or twice to distribute it evenly throughout the salad.
Brussels Sprouts
are rich in antioxidants and high in fiber!
| Meat Alternative | 1.1 |
| Vegetables | 0.8 |
