Pescatarian Basil-Pesto Brussels Sprout Salad
Raw Brussels sprouts get a serious glow-up here — shaved paper-thin so they turn tender and silky once they soak up that bright, garlicky pesto. The homemade dressing comes together fast in a food processor, blending fresh basil, lemon juice, lemon zest, and a surprising pinch of ground ginger into something genuinely addictive. Chewy dried cranberries and razor-thin red onion round out every bite with a little sweetness and sharp contrast. This is the kind of salad that actually improves as it sits, making it a smart choice for meal prep or a make-ahead side that still looks gorgeous on the table. Since every component is plant-based and built from whole, recognizable ingredients, it fits naturally into a pescatarian lifestyle without any substitutions or workarounds needed. A final squeeze of lemon and a handful of torn basil leaves before serving keep the flavors punchy and fresh.
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Learn more →Ingredients
4 servings
For the salad
- 1 ½ lb brussels sprouts, tough outer leaves removed, ends trimmed
- 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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