Lemon-Walnut Shaved Brussels Sprouts Salad

Raise your hand if you’re spring dreaming. 🙋🏼‍♀️ Why does March 1st signal the start of spring to me? I should really know better by now. February is winter and March is spring. The weather flips like a switch, just like my brain, right?

Since that’s not the case I can will spring along a little faster with a dish like this Lemon-Walnut Shaved Brussels Sprouts Salad. Brussels sprouts feel like a fall/winter veg to me because we’re always roasting or pan-frying them. But raw Brussels sprouts are a nice crunchy base for this winter salad that maybe wants to flirt with spring. Shredding the raw sprouts keeps the crunch but softens the leaves just enough. To make prep even easier break out the food processor and zip the trimmed sprouts through the slicing blade. You can also use a mandoline or even the shredding blade on the food processor, for a different texture.

 

 

 

The flavors in this salad are a refreshing balance of tart and bright. It’s worth taking the time to toast the walnuts for a deeper flavor. Do NOT use squeezy-bottle lemon juice. Please buy a lemon! And good Parm! When there are just a few ingredients you want to use the freshest and best. TRUST. This salad pairs up really nicely with a variety of proteins but I L❤️VE serving it with seared salmon. If you want to take this to a vegetarian main then chickpeas would be a fabulous addition!

So let’s all keep our fingers and toes crossed that winter’s wrapping up and spring is on her way. I mean, you can almost taste the season change in this salad, right? Right??

xoxo,
maggie


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Lemon-Walnut Shaved Brussels Sprouts Salad

  • Author: rock + paper + skillet
  • Total Time: 15 minutes
  • Yield: 4

Ingredients

  • 1 lbs. Brussels sprouts, trimmed
  • 1/2 cup walnut pieces, toasted
  • 4 tablespoons grated Parmigiano-Reggiano
  • zest from 1 lemon + juice from 1/2 lemon
  • 3 tablespoon extra-virgin olive oil
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper

Instructions

  1. Thinly slice the Brussels sprouts using a food processor fitted with the slicing blade or a mandolin.
  2. Transfer sliced sprouts to a large bowl. Add toasted walnuts, grated cheese, lemon zest and lemon juice.
  3. Drizzle with olive oil, season with salt and pepper. Toss to combine.
  4. Serve and enjoy!

 

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