Brussels Sprout Salad with Walnut and Parmesan
ChefRhonda PlataDifficultyBeginnerThis low-carb Brussels sprout salad is a twist on the classic salad. Rather than using lettuce as a salad base, this recipe uses Brussels sprouts and kale. It is topped with walnuts, Parmesan cheese, and a delicious homemade dressing! This is the perfect hearty salad to keep you full throughout the day, while also providing plenty of micronutrients and healthy fats.
Servings 4
Net Carbs
- Amount Per Serving
- Calories 636
- % Daily Value *
- Total Fat 58g75%
- Protein 19g
- Total Carbohydrate 16g6%
- Dietary Fiber 7g25%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
Bring a pot of water to a boil. Blanch the Brussels sprouts for two to five minutes. Drain the water and pat dry. Toss the Brussels sprouts in 1/3 of the oil and season with half the salt.
Pierce the Brussels sprouts onto the skewers. Grill over medium-high heat for about four minutes per side, until tender and slightly charred.
In a jar, whisk together the remaining oil, remaining salt, lemon juice, and dijon mustard.
Divide the kale, Brussels sprouts, parmesan, and walnuts onto plates.
Drizzle the dressing over top of the Brussels sprout salad and enjoy!
Ingredients
Ingredients
Directions
Directions
Bring a pot of water to a boil. Blanch the Brussels sprouts for two to five minutes. Drain the water and pat dry. Toss the Brussels sprouts in 1/3 of the oil and season with half the salt.
Pierce the Brussels sprouts onto the skewers. Grill over medium-high heat for about four minutes per side, until tender and slightly charred.
In a jar, whisk together the remaining oil, remaining salt, lemon juice, and dijon mustard.
Divide the kale, Brussels sprouts, parmesan, and walnuts onto plates.
Drizzle the dressing over top of the Brussels sprout salad and enjoy!
Notes
