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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
  

  • 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

Instructions
 

  • In a small bowl, whisk together olive oil, lemon juice, parsley, salt and pepper.
  • Place prepped Brussels Sprouts into a medium bowl and drizzle with the olive oil mixture. Toss until the Brussels Sprouts are fully coated.
  • Set aside for 20 minutes up to 4 hours. Toss occasionally (about every 20 to 30 minutes) to keep the Brussels Sprouts well coated.
  • 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.