Anti Inflammatory Basil-Pesto Brussels Sprout Salad

Total time30 min

Prep time20 min

Cook time0 min

Anti Inflammatory Basil-Pesto Brussels Sprout Salad

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Ingredients

4 servings

For the salad

1 ½ lb brussels sprouts, tough outer leaves removed, ends trimmed
Fresh Brussels Sprouts, 1 lb Bag Brussels Sprouts - Stalk Simple Truth Organic Bagged Fresh Brussels Sprouts Signature Select/Farms Brussels Sprouts - 12 OZ Signature Farms Brussels Sprouts - 24 OZ
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¼ small red onion, very thinly sliced
¼ cup dried cranberries, unsweetened or honey-sweetened

For the pesto

2 cups fresh basil leaves, loosely packed
2 cloves garlic, peeled
3 tbsp fresh lemon juice (from about 1 large lemon)
1 tsp lemon zest
⅓ cup extra-virgin olive oil
½ tsp fine sea salt, plus more to taste
¼ tsp ground ginger

For serving

1 tbsp fresh lemon juice, for finishing (optional)
2 tbsp fresh basil leaves, torn (optional)

Instructions

1
Shave the Brussels sprouts: working in batches, halve each sprout through the root end, then place cut-side down and slice crosswise as thinly as possible with a chef's knife, or use the slicing disc of a food processor. Transfer the shaved sprouts to a large mixing bowl.
2
Add the thinly sliced red onion and dried cranberries to the bowl with the shaved sprouts and toss to combine.

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