Simple. Flavorful. Fresh. Brussels sprouts are enhanced with a crispy almond and seed mixture and zesty lemon dressing. Mmmm... crunch!
Ingredients
454 gm
Brussels sprouts
8 tbsp
Olive Oil, Extra Virgin
1 whole lemon(s)
Lemon juice
1 whole lemon(s)
Lemon peel (zest)
1 pinch
Salt and pepper
1 tbsp
Coconut oil
(Spicy almond and seed mix)
57 gm
Almonds, raw
(Spicy almond and seed mix)
29 gm
Pumpkin seeds (pepitas)
(Spicy almond and seed mix)
29 gm
Sunflower seeds
(Spicy almond and seed mix)
1/2 tsp
Cumin
(or crushed fennel seeds; Spicy almond and seed mix)
1 tbsp
Chili paste, Gourmet Garden
(any brand you like; Spicy almond and seed mix)
1 pinch
Salt
(Spicy almond and seed mix)
Instructions
1 Trim and rinse the Brussels sprouts. Coarsely shred in a food processor or with a sharp knife. Place in a salad bowl.
2 Mix olive oil, lemon juice/zest and salt and pepper. Pour over the Brussels sprouts.
3 Let marinate for 10 minutes. Then add the spicy almond & seed mix immediately prior to serving.
4 This salad as a side dish to meat, fish or a simple omelet.
5 Heat the oil in a large frying pan and add the chili first.
6 Add almonds and seeds. Stir thoroughly.
7 Salt and sauté for a few minutes more, but pay close attention as almonds and seeds are very heat sensitive. The oil should be hot enough for the spice flavors to develop, but the almonds and seeds should not be burned.
8 Let cool and sprinkle over the salad before serving.
