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Lemony Brussels Sprouts Salad {3 ingredients, Oil-Free Option}

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Lemony Brussels sprouts salad is the fresh and crunchy dish your winter meal needs. Plus, you only need 3 ingredients to make it!

Bowl of Lemony Brussels Sprouts Salad {3 ingredients, Vegan}

A Most Excellent Winter Salad Option

Salad. And February. They don’t always go together.

But they can, so long as it’s the right salad. For example, one that is crunchy, tangy, and, perhaps, a bit outside of the norm (without being weird and complicated; February does not need weird and complicated). 

A crispy, crunchy Brussels sprouts salad, together with a bright, lemon dressing, is just what your weary winter palate needs!

Bowl of Brussels Sprouts Salad {3 ingredients, Vegan}

The Beauty of Brussels Sprouts

Perhaps this heading made you laugh out load. Or guffaw. If most of your experiences with Brussels sprouts have involved grayish-green globes, boiled to maximal mushiness, it’s justified.

But here me out. Overcooked Brussels sprouts are criminal. Not (just) because of the smell, taste and texture (although, all three can range from shady to deplorable, depending on the extent of the overcooking). Rather , it’s because Brussels sprouts have the potential for outright delectability.

That’s right. You read correctly. Delectable Brussels sprouts. When crisped in a cold bath, Brussels sprouts are crunchy, sweet. and uniquely delicious. Oh, and their beauty will add to yours. Brussels sprouts are loaded with vitamins A and C, two essential vitamins for a glowing complexion. 

So, let’s get this Lemony Brussels Sprouts Salad made!

Bowl of Brussels Sprouts

How to Make the Best Brussels Sprouts Salad

The key to making this Lemony Brussels Sprouts Salad–or any Brussels sprouts salad–perfect is in the preparation. The essential prep is simple and straightforward, but it does require some  advance planning.

First, trim the ends off of the sprouts. Next, using a very sharp knife, thinly slice the sprouts. It does not need to be perfect. For example, my wonky slicing below. Use your fingers to spearate the shreds.

Chopped Brussels Sprouts

Soak the Brussels Sprouts in Ice Water

This next step is everything: soak the shredded sprouts in a big bowl of ice cold water. Let them chill out for at least an hour (in the refrigerator) or for up to 24 hours.

Soaking makes the spouts ultra-crispy and crunchy. Who doesn’t want ultra crispy and crunchy?

Bowl of Chilled Brussels Sprouts

When you’re ready to mix the salad, drain the sporuts and spin dry in a salad spinner. Transfer the dried sprouts to a large bowl.

Salad Sprinner with Brussels Sprouts

Lemon is the perfect foil to the sweet crunch of the sprouts, which is why I kept this salad so basic. Grate the zest from the lemon with a microplane (1 and 1/2 teaspoons) and then squeeze enough juice to measure  1 and 1/2 tablespoons.

In a small jar, shake the zest and juice with 1 and 1/2 tablespoons avocado oil or olive oil (or the oil of your choice) until blended, and then season with salt and pepper to taste.

Pour over the sprouts and toss to combine. Perfect midwinter salad, done!

Bowl of Lemony Brussels Sprouts Salad {3 ingredients, Vegan}

Can I Make The Salad Dressing Without Oil?

Yes! If you do not eat oil, you can still make this salad.

Here are my top two oil-free options:

Option 1: Avocado

Replace the oil with 3 tablespoons mashed, ripe avocado. I recommend mashing the avocado on a cutting board with a fork. Keep mashing until the avocado is completely smooth (or as close to it as possible). Stir the mashed avocado, lemon zest and lemon juice together in a small bowl until blended. Pour over the salad and toss to coat. 

Option 2: Full-fat Canned Coconut Milk

Replace the oil with 2 tablespoons well-stirred, full-fat canned coconut milk.

Accessorize Your Salad, if Desired

The salad is perfect as is, but it can also be dressed up with all kinds of embellishments or adornments.

I’ll often add a sprinkle if my vegan Parmesan cheese (if you eat dairy, you could add regular Parmesan cheese). I’ve also added chopped toasted nuts or seeds, pomegranate arils, minced dried cranberries or cherries, and fresh herbs, all depending on my mood and the what’s going on with the rest of the meal. Make the salad your own!

Bowl of Lemony Brussels Sprouts Salad, made with 3 ingredients, and vegan.

Happy cooking!

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Lemony Brussels Sprouts Salad {3 ingredients, Vegan}

Lemony Brussels Sprouts Salad {3 ingredients, Oil-Free Option}


  • Author: Camilla
  • Prep Time: 10
  • Total Time: 10 minutes
  • Yield: 4 servings 1x

Description

Lemony Brussels sprouts salad is the fresh and crunchy dish your winter meal needs. You can make it with or without oil. You only need 3 ingredients to make it!


Ingredients

Scale
  • 1 pound (500 g) Brussels sprouts, trimmed
  • 1 large lemon
  • 1 and 1/2 tablespoons (22 mL) avocado oil or olive oil
  • fine sea salt & pepper to taste

Embellishment Ideas


Instructions

  1. Using a very sharp knife, thinly slice the Brussels sprouts. Use your fingers to separate the shreds.
  2. Place the shredded sprouts into a large bowl of ice water. Refrigerate for at least 1 hour or up to 24 hours.
  3. Drain the sprouts and place in a salad spinner. Spin the sprouts until they are completely dry. Transfer to a large bowl.
  4. Using a microplane, finely grate 1 and 1/2 teaspoons of zest from the lemon. Squeeze enough juice from the lemon to measure 1 and 1/2 tablespoons.
  5. Place the oil, lemon zest and lemon juice in a small jar. Cover and shake, vigorously, until combined. Season to taste with salt & pepper.
  6. Pour the dressing over the salad and toss to combine. Serve!

Notes

Storage: Although best served immediately, the dressed salad will keep stay crisp in an airtight container in the refrigerator for up to 2 days.

Oil-Free Options: (1) Avocado–Replace the oil with 3 tablespoons mashed, ripe avocado. I recommend mashing the avocado on a cutting board with a fork. Keep mashing until the avocado is completely smooth (or as close to it as possible). Stir the mashed avocado, lemon zest and lemon juice together in a small bowl until blended. Pour over the salad and toss to coat; (2) Full-fat Canned Coconut Milk–Replace the oil with 2 tablespoons well-stirred, full-fat canned coconut milk.

  • Category: Salad

Nutrition

  • Serving Size: about 1 and 1/2 cups
  • Calories: 97
  • Sugar: 2.5 g
  • Sodium: 28.3 mg
  • Fat: 5.6 g
  • Saturated Fat: 0.8 g
  • Carbohydrates: 10.1 g
  • Fiber: 4.3 g
  • Protein: 3.8 g
  • Cholesterol: 0 mg

Keywords: Brussels sprouts, salad, lemon, 3 ingredients, easy, healthy, clean eating, keto, vegan, paleo, low calorie

 

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Donna Beha

Wednesday 4th of March 2020

I love the idea of this salad. However, I am WFPBNO (whole food plant based no oil). Other than just using the lemon alone, do you have another option for the oil? Maybe a rice vinegar? or balsamic vinegar? with maybe a little maple syrup to reduce the tanginess? Thoughts? Thank you.

Camilla

Wednesday 4th of March 2020

Hi Donna! My number one alternative suggestion is avocado. Makes a great option in place of oil, delicious with the lemon, too. Second option: full fat coconut milk. Works really well, so long as you are ok with coconut . I hope these help, Donna! I'll add these options to the recipe.

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