Shaved Brussel Sprout Salad w/ Lemon-Shallot Vinaigrette

Brussel Sprouts are a member of the cabbage family. They are touted a superfood with an impressive source of vitamin C, fiber, and vitamin K. They are a prebiotic, sulfur-rich food. This earns Brussel sprouts a considerable source of disease-fighting antioxidant rich vegetable. 

Radishes are a root vegetable rich in antioxidants and minerals calcium and potassium. The vegetable of choice for improved blood flow! White watermelon seeds are an incredible source of the much-needed nutrient magnesium. This underrated anti-inflammatory nutrient contributes to bone health, fights depression, protects against type 2 diabetes, and high blood pressure. The best part of this salad is that it holds up for days in the refrigerator. Give it a good stir to wake up all the delicious flavors and enjoy!

Salad serves 4-6 as a side


¼ C of extra virgin olive oil

¼ C. of chopped shallot

1/3 C fresh lemon juice

 ½ Teaspoon grated lemon rind

1 Tablespoon of chopped fresh tarragon

¼ C fresh chopped parsley

1 Tablespoon Dijon mustard

1 teaspoon of maple syrup

Salt and pepper to taste


16 ounces of Brussel Sprouts

1 Cup of radishes

1 ½ Cup of chickpeas or 15 oz. canned (well-rinsed)

1 yellow pepper diced

¼ C of white watermelon seeds (sub pumpkin or sunflower)

¼ C sliced dried cherries

brussel sprout

In a small bowl or mason jar, whisk together the vinaigrette ingredients and season with salt and pepper to taste. Set aside.

Clean Brussel sprouts and remove tough or browned leaves and bottoms. Use a food processor slicing attachment or pulse until sprouts are finely shaved or sliced. You can also use a mandolin or sharp knife. 

In a large bowl, combine Brussel sprouts, radishes, chickpeas, yellow pepper, seeds, and cherries. Add vinaigrette, toss well, and serve.

Scroll to Top