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

Lemony Brussels Sprouts Salad {3 ingredients, Vegan}

5 from 11 votes

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

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!

Prep Time10

Inactive Time1

Total Time1 10

Course: Salad

Cuisine: American

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

Servings: servings

Author: Camilla

Ingredients

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

Vegan Parmesan cheese
Chopped toasted nuts or seeds
Pomegranate arils
Finely chopped dried cranberries or cherries

Instructions

Using a very sharp knife, thinly slice the Brussels sprouts. Use your fingers to separate the shreds.
Place the shredded sprouts into a large bowl of ice water. Refrigerate for at least 1 hour or up to 24 hours.
Drain the sprouts and place in a salad spinner. Spin the sprouts until they are completely dry. Transfer to a large bowl.
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.
Place the oil, lemon zest and lemon juice in a small jar. Cover and shake, vigorously, until combined. Season to taste with salt & pepper.
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.

Nutrition