A creamy lemon dressing with bright mint and sharp hits of feta lends a zesty bite to Brussels sprouts and almonds in this fresh, crunchy salad. Sure to satisfy, this protein- and fibre-rich salad goes a long way and keeps hunger at bay. Feta is relatively low in fat compared to other cheeses and high in protein, calcium, and phosphorus. Eating these nutrients together has been linked to improved bone density.
Warm it up
If raw Brussels sprouts aren’t your cup of tea, you could make this salad just as tasty by roasting the shaved sprouts on a baking sheet, drizzled with 1 Tbsp (15 mL) extra-virgin olive oil in a 400 F (200 C) oven for about 20 minutes. Allow sprouts to cool slightly and then toss with dressing, feta, and almonds as instructed above.
Shaved Brussels Sprouts with Feta and Almonds
Ingredients
- 1 lb (450 g) Brussels sprouts
- 5 to 6 red radishes, thinly sliced
- 2 tsp (10 mL) lemon zest
- 3 Tbsp (45 mL) lemon juice
- 3 Tbsp (45 mL) Greek yogurt
- 1 1/2 tsp (7 mL) honey
- 2 tsp (10 mL) chopped mint
- Salt and pepper, to tase (optional)
- 3 oz (85 g) crumbled feta (about 1/2 cup/125 mL)
- 1/2 cup (125 mL) slivered almonds
Nutrition
Per serving:
- calories246
- protein21 g
- total fat11 g
- sat. fat4 g
- total carbohydrates21 g
- sugars11 g
- fibre6 g
- sodium314 mg
Directions
01
Wash and remove rough outer leaves from Brussels sprouts and trim stem. Shave Brussels sprouts using mandoline or slicer attachment of food processor. Add to large bowl with sliced red radishes and set aside.
02
In 2 cup (500 mL) Mason jar, add lemon zest, lemon juice, yogurt, honey, and mint; shake well to combine. Pour dressing over shaved Brussels sprouts, mixing well. Add about three-quarters of feta and almonds; mix through to incorporate evenly. Transfer mixture to serving bowl or plate and sprinkle remaining feta and almonds overtop.
Helena McMurdo is a writer, food stylist, and photographer based in Vancouver.
