This content originally appeared on ForGoodMeasure. Republished with permission.

I disliked Brussel sprouts as a child. Mind you, I loved cabbage to the point I begged my mother to make sauerkraut almost weekly. That said, I felt validated in my sprout-loathing as the edible buds topped the most-disliked vegetable list nearly every year. Nothing changed until I married my husband, who happened to adore the little cabbages. I experimented with roasting, glazing, but this recipe is my favorite. It shines for hours on a buffet, works layered in a sandwich, but I think it’s best paired with a savory roasted entree.

Shaved Brussel Sprout Salad

This naturally low-carb and gluten-free salad is a quick recipe for those craving for some greens to complement an entree.

  • 2 cups Brussel sprouts (shredded)
  • 1 teaspoon sea salt
  • 2 tablespoons stone-ground mustard
  • 2 tablespoons Meyer lemon juice
  • 2 tablespoons olive oil
  • 1 teaspoon garlic
  • ½ cup flat-leaf parsley (chopped)
  • ½ cup salted almonds (roasted, chopped)
  • 1 cup avocado (sliced)
  1. Wash and process brussel sprouts.
  2. Toss with sea salt and rest 15 minutes.
  3. Combine mustard, lemon juice, olive oil and garlic.
  4. Toss brussel sprouts and parsley in dressing, until well-covered.
  5. Top with almonds and avocado.

3g net carbs

Shaved Brussel Sprout Salad Recipe
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