| Prep | Cook | Ready in | Servings | |
| 10 min | 0 min | 10 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.
| Meat Alternative | 1.1 |
| Vegetables | 0.8 |
Brussels Sprouts
are rich in antioxidants and high in fiber!
