🥬 Italian Brussels Sprout Salad
Mediterranean Style
🌿 Description
This Italian Brussels Sprout Salad is crisp, vibrant, and full of classic Mediterranean flavors. Thinly shaved Brussels sprouts are tossed with lemony olive oil dressing, salty Parmesan, and crunchy nuts for balance. It’s light yet satisfying, perfect as a side dish or a healthy main, and even better after it sits for a few minutes.
🛒 Ingredients (Serves 4)
Salad
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4 cups Brussels sprouts, thinly sliced or shaved
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¼ cup shaved Parmesan or Pecorino Romano
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¼ cup toasted almonds or pine nuts
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2 tbsp sun-dried tomatoes, sliced (optional)
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Fresh parsley or basil, chopped
Italian Dressing
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3 tbsp extra-virgin olive oil
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1½ tbsp fresh lemon juice or red wine vinegar
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1 tsp Dijon mustard
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1 small garlic clove, finely grated
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Salt & freshly ground black pepper, to taste
👩🍳 Instructions
1️⃣ Prep the Brussels Sprouts
Trim ends and remove tough outer leaves. Slice very thinly using a sharp knife or mandoline.
2️⃣ Make the Dressing
Whisk olive oil, lemon juice (or vinegar), Dijon mustard, garlic, salt, and pepper until emulsified.
3️⃣ Toss the Salad
In a large bowl, combine Brussels sprouts, sun-dried tomatoes, and herbs. Toss with dressing until evenly coated.
4️⃣ Finish
Fold in Parmesan and toasted nuts just before serving.
🍽️ Serving Tips
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Let the salad sit 10–15 minutes to soften naturally
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Add grilled chicken or chickpeas for a full meal
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Finish with lemon zest or a drizzle of olive oil
❓ Q & A
Q: Can I eat Brussels sprouts raw?
A: Yes! Thin slicing and lemon dressing make them tender and easy to digest.
Q: Can I make it ahead of time?
A: Absolutely—make up to 24 hours ahead (add nuts just before serving).
Q: What cheese works best?
A: Parmesan or Pecorino Romano for that salty Italian kick.
Q: Is this salad gluten-free?
A: Yes, naturally gluten-free.
Q: Can I make it vegan?
A: Yes—skip the cheese or use a plant-based Parmesan.
