Crispy Brussels sprout salad with lemon

12 20 543
Ingredients Minutes Calories
Prep Cook Servings
10 min 10 min 4
Crispy Brussels sprout salad with lemon
Health Highlights
Simple. Flavorful. Fresh. Brussels sprouts are enhanced with a crispy almond and seed mixture and zesty lemon dressing. Mmmm... crunch!


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)


  1. 1 Trim and rinse the Brussels sprouts. Coarsely shred in a food processor or with a sharp knife. Place in a salad bowl.
  2. 2 Mix olive oil, lemon juice/zest and salt and pepper. Pour over the Brussels sprouts.
  3. 3 Let marinate for 10 minutes. Then add the spicy almond & seed mix immediately prior to serving.
  4. 4 This salad as a side dish to meat, fish or a simple omelet.
  5. 5 Heat the oil in a large frying pan and add the chili first.
  6. 6 Add almonds and seeds. Stir thoroughly.
  7. 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. 8 Let cool and sprinkle over the salad before serving.

Nutrition Facts

Per Portion

Calories 543
Calories from fat 438
Calories from saturated fat 99
Total Fat 49 g
Saturated Fat 11.0 g
Trans Fat 0.0 g
Polyunsaturated Fat 8.2 g
Monounsaturated Fat 26.0 g
Cholesterol 4.5 mg
Sodium 299 mg
Potassium 679 mg
Total Carbohydrate 18.6 g
Dietary Fiber 8.4 g
Sugars 5.9 g
Protein 11.7 g

Dietary servings

Per Portion

Fruit 0.2
Meat Alternative 0.9
Vegetables 1.5

Energy sources