I think most people cringe when they think of brussels sprouts and I’m not going to lie, I use to too! Before you completely ban any vegetable from your diet I plead that you try them in a variety of different seasonings, preparations, as well as paired with other foods. Most of the time, you have just experienced them prepared in a way you aren’t a fan. Don’t miss out on miraculous & nutritious eats before giving them a run for their money!
FRESH, CRISP & CRUNCHY!
Yes the three perfect words to explain this exciting salad! I mention exciting because it has so many different textures & flavors that will keep you intrigued unlike those boring romaine salads! Shredding or chopping the brussels sprouts will give you the same texture as chopped lettuce and the jicama adds such a fresh & crispy bite. I pair this salad with a slightly tangy, sweet and sour dressing; a mixture of lime, balsamic vinegar, honey, salt and pepper. This is a light salad that is packed with fiber, good fats and a range of minerals. I made this brussels sprouts salad twice the past week and the second time I added grilled chicken and quinoa for a more savory and hearty meal – great for dinner!
I just throw the brussels sprouts into my food processor and pulse until I reach a consistency of my liking. If you do not have a food processor chopping the brussels sprouts is fine too, however I do recommend purchasing a food processor if you don’t have one yet. Food processors are a great tool for a healthy kitchen, speeds up a lot of cooking preparations! I received mine as a gift so I couldn’t tell you how much or where it is from but I do know my mom just got one a couple months ago for only $30, she loves it and says it works great!
Walnuts: good fats, heart health, powerful antioxidants, and cancer fighting properties! Woo!
I love dried cranberries because they taste good! However, any dehydrated fruit has lost most of its nutritional value and is left over with predominantly only sugar. So when adding dried fruit to your meals remember to lean on the lighter side and always organic!
Jicama, Jicama, Jicama! Oh man, do I love this root! Also known as yam bean, is a round, fleshy taproot vegetable of bean family plants. Its underground starchy root is one of the popular edible tuber-vegetables grown in many parts of Central American, South Asian, Caribbean, and some Andean South American regions. It’s refreshing, crispy, ice-white, fruit-flavored tuber can be eaten raw or cooked in a variety of sweet as well as savory dishes worldwide. Jicama is packed with fiber, vitamin C, small levels of the valuable B-complex group of vitamins such as folates, riboflavin, pyridoxine, pantothenic acid and thiamin. It also contains a healthy amount of some important minerals like magnesium, copper, iron and manganese.
Adding jicama to my salads is a favorite of mine!
I added a granny smith apple for a sweet & crisp flavor!
Prep Time: 15- 20 minutes
Cook Time: 0 minutes
Total time: 20 minutes
1 bag of Brussels Sprouts (pulsed/chopped)
1 cup of jicama (pulsed/chopped)
1 cup walnuts (chopped)
1 granny smith apple (chopped)
1/4 -1/2 dried cranberries
2 tbsp olive oil
1 tbsp olive oil
2 tbsp honey
3 tbsp balsamic vinegar
1/2 lime (squeezed)
1 tsp salt
1 tsp pepper
Mix all salad ingredients together with 2 tbsp of olive oil and let cool in fridge, mix dressing ingredients together and right before serving mix both salad and dressing ingredients together. Top with hemp hearts (optional) – Makes about 4-5 full bowls.
Much love & flourishing health,