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Brussels Sprout Salad

This flavorful, no-cook Brussels sprout salad is the perfect addition, brightening any meal with some tangy zest.
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Prep Time 30 minutes
Resting Time 4 hours
Total Time 4 hours 30 minutes
Ingredients Method Notes

Ingredients
  

  • 5 Tablespoons Extra-Virgin Olive Oil
  • 5 Tablespoon Lemon Juice
  • ⅓ Cup Parsley chopped
  • 2 Teaspoon Salt
  • 1 Teaspoon Black Pepper
  • 8 Cups Brussels Sprouts halved or thinly sliced
  • ½ Cup Toasted Almonds
  • ½ Cup Pomegranate Seeds
  • Parmesan optional - for serving

Method
 

  1. In a small bowl, whisk together olive oil, lemon juice, parsley, salt and pepper.
  2. Place prepped Brussels Sprouts into a medium bowl and drizzle with the olive oil mixture. Toss until the Brussels Sprouts are fully coated.
  3. Set aside for 20 minutes up to 4 hours. Toss occasionally (about every 20 to 30 minutes) to keep the Brussels Sprouts well coated.
  4. Just before serving, add almonds and pomegranate seed and toss to incorporate. Sprinkle with parmesan as desired.

Notes

Toasting Almond
For toasting almonds, place almonds in a skillet (non-stick preferable) and cook over a low heat until brown and toasty.