Hazelnut and Fresh Brussels Sprout Salad recipe

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Ingredients

1 ½ pounds Brussels sprouts, finely shredded
3 tablespoons extra-virgin olive oil
3 tablespoons lemon juice
3 tablespoons lime juice
⅓ cup minced fresh chives
1 teaspoon fresh thyme leaves
2 pinches salt, or more to taste
1 ⅓ cups chopped hazelnuts
2 ounces crumbled blue cheese, or more to taste

Nutrition Info

336.1 calories
carbohydrate: 16.8 g
cholesterol: 7.1 mg
fat: 28.1 g
fiber: 7.4 g
protein: 10.5 g
saturatedFat: 4.1 g
servingSize: -
sodium: 160.5 mg
sugar: 4.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Remove about 1/4 the Brussels sprouts and thinly cut cross-wise with a knife, add back to the remaining shredded Brussels sprouts.

  2. Whisk olive oil, lemon juice, lime juice, chives, thyme, and salt together in a bowl until dressing is smooth, set aside for flavors to blend, about 5 minutes.

  3. Toss Brussels sprouts and hazelnuts together in a large bowl. Drizzle dressing over Brussels sprouts mixture, lightly toss to coat. Add blue cheese, toss to coat.

Recipe Yield

6 servings

Recipe Note

This is a salad with fresh hazelnuts, either roasted or not, with raw, shredded, and very fresh Brussels sprouts.

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