Shellfish Free Basil-Pesto Brussels Sprout Salad
Bright, herbaceous, and genuinely satisfying, this shaved Brussels sprout salad is the kind of dish that surprises people who think they don't like Brussels sprouts. Slicing them paper-thin transforms their texture completely — they become tender and almost silky after a short rest in the vibrant homemade pesto. That dressing is built from fresh basil, raw garlic, lemon juice, lemon zest, and a whisper of ground ginger, which gives it a subtle warmth that sets it apart from any jarred alternative. Chewy dried cranberries and thin slivers of red onion round out the salad with pops of sweetness and a little bite. Every single ingredient here is naturally free from shellfish and shellfish derivatives, so there's no label-scanning or cross-contact anxiety to navigate — just clean, whole-food cooking from start to finish. The pesto comes together in a food processor in under a minute, making this an impressively low-effort dish that still looks and tastes like you really put in the work. It holds up well in the fridge overnight, which makes it a smart choice for meal prep, potlucks, or a make-ahead lunch that actually gets better as it sits.
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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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