| 8 | 10 | 362 |
| 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 | Extra virgin olive oil |
| 2 tbsp | Parmesan cheese, vegan (dairy free) |
| 1/2 tsp | Sea Salt |
| 1 tsp | Thyme, fresh |
Shred the brussels sprouts thinly using a mandoline, or a knife.
To prepare the dressing: whisk together the olive oil, lemon juice, thyme, chives, salt and hazelnuts.
Five minutes before serving, place the shredded sprouts in a large mixing bowl and toss gently with the dressing.
Taste and adjust the seasoning, adding more lemon juice if needed. Keep in mind the cheese will bring a salty element to the salad. Add the cheese and toss once or twice to distribute it evenly throughout the salad.
| Meat Alternative | 1.1 |
| Vegetables | 0.8 |
