Tangy Spring Brussel Sprout Salad
Tangy Spring Brussel Sprout Salad is a vibrant and refreshing dish that combines the earthy crunch of brussel sprouts with the sweetness of cherry tomatoes and the crispness of cucumber, all tossed in a zesty homemade dressing. This delightful salad is perfect for spring gatherings, picnics, or as a colorful accompaniment to any meal. With its stunning presentation and delicious flavors, it’s sure to impress your guests!
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: Serves approximately 6 people 1x
- Category: Salad
- Method: Mixing
- Cuisine: American
Ingredients
Scale
- 4 cups Brussels sprouts, thinly sliced
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1/2 cup red onion, thinly sliced
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh mint, chopped
- 1/3 cup extra virgin olive oil
- 3 tbsp freshly squeezed lemon juice
- 2 tbsp honey or maple syrup
- 2 tsp Dijon mustard
- Salt and pepper to taste
Instructions
- Rinse the Brussels sprouts under cool water and trim off any dry ends. Slice them thinly using a sharp knife.
- In a large mixing bowl, combine sliced Brussels sprouts, halved cherry tomatoes, diced cucumber, and thinly sliced red onion.
- In a small bowl or jar, whisk together olive oil, lemon juice, honey or maple syrup, Dijon mustard, salt, and pepper until well combined.
- Pour the dressing over the salad mixture and toss gently until everything is evenly coated.
- Garnish with chopped parsley and mint before serving.
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 220
- Sugar: 6g
- Sodium: 50mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg
Keywords: For extra crunch, consider adding nuts or seeds to the salad. Swap the vinaigrette for a yogurt dressing for a creamy variation. Store leftover salad in an airtight container for up to three days; keep dressing separate until ready to serve.