Paleo Classic Brussels Sprout Salad

Total time25 min

Prep time20 min

Cook time5 min

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Ingredients

4 servings

For the salad

1 lb brussels sprouts, 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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½ cup sliced almonds
⅓ cup dried cranberries
2 oz parmesan, shaved with a vegetable peeler
Chef's tip
Match the form the recipe uses - grated for sprinkling and sauces, a firm wedge for shaving. If the recipe melts the cheese, choose a product labeled meltable.

For the dressing

3 tbsp fresh lemon juice (from about 1 large lemon)
1 tsp dijon mustard
1 small garlic clove, finely grated or minced
¼ tsp kosher salt
¼ tsp black pepper
¼ cup extra virgin olive oil
1 tsp honey

Instructions

1
Toast the almonds in a dry large skillet over medium heat, stirring frequently, until golden and fragrant, about 3–4 minutes. Watch closely, as they can brown quickly. Transfer to a plate and let cool.
2
Halve each Brussels sprout through the core, then slice each half very thinly crosswise with a chef's knife or mandoline to produce fine shreds. Discard any tough outer leaves. Transfer the shredded sprouts to a large mixing bowl.

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