Lemon Brussel Sprout Salad

@cokocooks

When I think of spring and summer flavors, this Lemon Brussel Sprout Salad is exactly what I think of. The flavors are so bright and fresh, and then really develop and meld together after the salad marinates. It has plenty of crunch, and it is super easy to make.

This Lemon Brussel Sprout Salad starts with some shaved brussel sprouts. To keep it simple I bought store bought, but to take it up another notch you can freshly shred the brussel sprouts with a grater. Then let the brussels marinate in a mixture of olive oil and lemon juice so they aren’t as tough to eat. When ready to serve it is time to add the good stuff. Salted pistachios are the perfect crunch in this salad with just a hint of sweetness. Then the cherries just take it to a whole other level. I added dried cherries, but with cherries about to be in season for summer you can also add fresh cherries. Fresh chopped mint is a delicious addition for that extra freshness. Last but not least is a little parmesan cheese for a creamy salty finish. Then the salad is ready to serve.

I’m telling you every single bite of this salad is just a mouth full of flavor. The combo of these flavors may sound random, but they just work. This Lemon Brussel Sprout Salad would be delicious served with chicken or at a BBQ all Spring and Summer long. I’m such a huge fan of brussel sprouts, and they work so well in this salad. If you are too defintley give this salad a try. Or give my Cast Iron Parmesan Brussel Sprouts a try for another delicious side.

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Lemon Brussel Sprout Salad

Shaved brussel sprouts with a delicious burst of fresh flavors from lemon, mint, and cherries.

Prep Time 25 minutes minutes

rest time 1 hour hour

Servings 6

Ingredients

• 2 lemons
• 20 oz shaved brussel sprouts (about 6 cups)
• 1/3 cup olive oil
• 5 cloves roasted garlic chopped
• 1/2 cup dried cherries
• 2 tbsp fresh mint leaves chopped
• 1/2 cup roasted salted pistachios
• 1/2 cup shredded parmesan cheese
• salt and pepper to taste

Instructions

• In a large bowl add the shaved brussel sprouts, olive oil, chopped roasted garlic, and juice from the lemons.
• Mix till everything is evenly coated. Cover and let set in the fridge. The longer the better. I let mine set overnight.
• When ready to serve, add the cherries, chopped mint, salt and pepper to taste.
• When serving sprinkle over the pistachios so they stay crunchy and add grated parmesan cheese.
• Will keep in the fridge in an airtight container for 3-4 days.

ENJOY!

* Follow me on instagram @_cokocooks for a video or feel free to ask questions or leave any comments!

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