FEATURED RECIPE – ARCHIVED
Brussels Sprout Salad with Carrots, Cabbage & Pecans
1 pound Brussels sprouts, halved lengthwise, stems trimmed, outer leaves removed
1 T coconut oil
sea salt and freshly ground black pepper, to taste
4 C organic mixed salad greens
1 C chopped purple cabbage
1 C grape tomatoes, halved lengthwise
1 lg cucumber, diced
4 lg yellow carrots, peeled
1 T warmed, creamy unsweetened almond butter
juice of 1 lg lemon
2 T raw pecans
1 T fresh parsley, finely chopped
1 t sesame seeds
Preheat the oven to 425F.
Place Brussels sprouts in large mixing bowl and toss with oil, salt and pepper.
Spread out evenly on lined baking sheet and roast for 20 minutes, or until tender.
While sprouts roast, make the rest of the salad by combining greens, cabbage, tomatoes, cucumber and carrots in large serving bowl. Set aside.
When sprouts are ready, add to the salad and drizzle with warmed almond butter and lemon juice. Garnish with pecans, parsley and sesame seeds.
Toss the salad to combine the ingredients and serve immediately.
Nutrition, per serving:
Calories: 227 • Protein: 8 g • Carbohydrate: 23 g • Total Fat: 9 g • Sodium: 156 mg