Shredded Brussels Sprouts Salad
Recipe and image courtesy of Lindsay Young, @eatyoungnutrition
Time: 30 minutes
Makes: 2-4 servings
Ingredients for Creamy Roasted Garlic Dressing:
3/4 cup pine nuts
2 tsp avocado oil
1/3 cup boiled water
3 tbsp Udo’s Oil
1 tsp dried oregano
1 tsp dried thyme
1/2 tsp sea salt Pepper, to taste
Ingredients for Salad:
1 14-oz can chickpeas
1 tbsp avocado oil
1 garlic clove, minced
1/4 tsp turmeric powder Salt and pepper, to taste
3-4 cups Brussels sprouts
1/2 a white onion, diced
2 tbsp avocado oil Salt and pepper, to taste
- Preheat your oven to 350°F. Prep the Brussels sprouts by rinsing them thoroughly and trimming the ends so that you can easily peel off each layer of petals, tossing them into a medium sized bowl, until you reach the tight core. Add it as well to your pile of Brussels sprouts petals. In a baking dish, toss Brussels sprouts with avocado oil, salt and pepper. Bake for 20 minutes or until the edges of the petals brown. When cooked, toss in the diced white onion and set aside.
- Meanwhile, using two skillets over a stovetop, prepare both the roasted pine nuts and chickpeas. In one skillet over medium heat, add 1/2 tbsp avocado oil, minced garlic, turmeric, chickpeas as well as salt and pepper. Toss to combine. In the second skillet, add 2 tsp avocado oil and pine nuts, tossing. Keep an eye, tossing frequently, on the two skillets to prevent burning on one side. Remove the pine nuts from heat once they have browned. The chickpeas will take a little longer, about 10-15 minutes. Remove from heat when beginning to brown and crackle. Set aside.
- To make the dressing, add 1/2 cup of the roasted pine nuts to a high-speed blender, pouring in the fragrant oil as well. Reserve the rest of the pine nuts for garnish. Add the remaining dressing ingredients, then blend on high for 2-3 minutes until completely smooth.
- Top Brussels sprouts and onion with chickpeas, roasted pine nuts and the garlicky dressing and give it a quick toss before serving.