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Lemony Brussels Sprouts Salad {vegan+glutenfree+paleo}

  • Author: Camilla
  • Prep Time: 20 mins
  • Total Time: 20 mins
  • Yield: 6 1x


  • 11/2 lbs Brussels sprouts, trimmed
  • 2 tbsp extra virgin olive oil
  • 11/2 tbsp freshly squeezed lemon juice
  • 2 tsp Dijon mustard
  • 2 tsp agave nectar (or honey if not strictly vegan)
  • 1/4 tsp fine sea salt
  • 1/4 tsp freshly cracked black pepper
  • 1/4 cup chopped toasted (or raw) hazelnuts
  • If not vegan or Paleo: add 1/4 cup grated Parmesan cheese


  1. Using a very sharp knife or a mandolin, very thinly slice Brussels sprouts lengthwise. Use your fingers to separate the leaves.
  2. In a small bowl, whisk together oil, lemon juice, mustard, agave, salt and pepper.
  3. In a large bowl, combine Brussels sprouts and hazelnuts. Add dressing and gently toss to coat. If not vegan or Paleo, add the cheese.

  • Category: salad, side-dish
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