Most of us took pride in saying, “eew, brussels sprouts!” when we were kids. As an adult, I have come to appreciate how incredibly flavorful, versatile and nutritious brussels sprouts are and look forward to their appearance at farmers markets in late summer. Although I love them pan roasted with caramelized onions and prosciutto, a raw and crunchy salad version at a favorite restaurant inspired this recipe, and showcases its versatility.
Further Food Nutritionist Commentary:
Combined with healthy fats and the benefits from avocado, arugula and quinoa, this gluten-free recipe nearly covers all of your nutrient needs for the day. Top this salad with grilled chicken to make it a complete meal. Make this your go to recipe and you'll dramatically improve your blood glucose and A1c scores, kick that diabetes to the curb, and boost overall health!
By Karen Tayeh, Nutritionist
Shaved Brussels Sprouts, Toasted Quinoa, Pomegranate Salad
For the dressing:
4 tablespoons olive oil
2 tablespoons juice from a lemon
2 tablespoons grated parmesan cheese
1 garlic clove (crushed)
optional: pinch of salt and pepper to taste
For the salad:
1 pound fresh brussels sprouts (holding onto stem end, slice thinly crosswise and discard the hard knobby stem)
2 cups arugula
1 green apple (cut into ½-inch cubes)
½ ripe avocado (cut into ½-inch cubes)
⅓ cup pomegranate seeds
¼ cup cooked quinoa (toast till crunchy)
- In a jar or bowl, place all dressing ingredients, mix well and refrigerate until ready to use.
- Into a large bowl, add brussels sprouts, arugula, apple, avocado and pomegranate seeds.
- Pour dressing onto salad and toss well.
- Top with toasted quinoa.
Per Serving: Calories: 192; Total Fat: 13g; Saturated Fat: 2g; Monounsaturated Fat: 8g; Polyunsaturated Fat: 1g; Cholesterol: 2mg; Sodium: 56mg; Potassium: 472mg; Carbohydrate: 18g; Fiber: 6g; Sugar: 7g; Protein: 5g
Nutrition Bonus: Vit C: 119%; Vit A: 16%; Iron: 8%
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