Is that the sun we are starting to see outside? Yes it is, and I’ve got just the dish to get you in the mood for spring! My lemon and apple brussels sprout salad. The freshness of the lemon combined with the earthiness of the brussels sprouts makes this the perfect dish for any occasion: Sunday brunch, lunch on the go, or a side salad for dinner.
Lemon is such an unique and often forgotten ingredient. It can be enjoyed in many different ways and added to both sweet and savory recipes. Add some juice to your marinade for your chicken or fish, or zest some into your blueberry and lemon muffin batter. OR keep hydrated all day by adding a few slices of lemon to your water! Just like any ingredient, the flavor of lemon is often enjoyed in moderation – so don’t go blending a full lemon in your breakfast smoothie.
Lemon and Apple Brussels Sprout Salad
- 1 package of fresh Brussels sprouts = about 18 count/ 5 cups shredded
- 1 tablespoon ghee
- 2 hard boiled eggs either sliced or chopped (made ahead of time)
- 1 green apple chopped
- ½ chopped pecans or walnuts
- Juice from half a lemon
- 3 tablespoons olive oil
- 3 tablespoons apple cider vinegar
- 1 tablespoon dijon mustard
- 2 teaspoons lemon zest
Shred your Brussels sprouts. You can either use a grater, chopper (like mine from Pampered Chef) or a food processor.
Heat your saucepan on medium heat and add your tablespoon of ghee. Toss in your shredded Brussels sprouts and let sauté for about 8 minutes. You want the brussels sprouts to become tender and lightly browned.
Next, chop your green apple into very small cubes. Set aside.
Prep your dressing: whisk together in large bowl the juice from half a lemon, olive oil, apple cider vinegar, dijon mustard, and lemon zest.
Lastly – either slice or chop your hard boiled eggs, and roughly chop your pecans or walnuts. Add to the bowl.