Brussel Sprout Salad with Carrots and Almonds
Healthy, because
Even smarter
This easy salad is incredibely healthy and a great source of fiber, antioxidants and vitamin A.
This side dish goes particularly well with flaky white fish such as cod, bass or tilapia.
Ingredients
- Ingredients
- 6 ozs Yogurt
- 3 Tbsps lemon juice
- ½ tsp medium hot Mustard
- 1 tsp Horseradish (jarred)
- white peppers
- Nutmeg
- 1 generous pinch sugar
- Sea salt
- 9 ozs baby Brussels sprouts
- 1 pc Cucumber (2 oz.)
- 2 carrots
- 4 ozs shaved almonds
Preparation steps
Mix the yogurt with the lemon juice, mustard, and horseradish. Season to taste with the white pepper, nutmeg, salt, and sugar. Trim the brussel sprouts, remove the stalk, and julienne the leaves. Rinse and thinly slice the cucumber. Peel and julienne the carrots. Mix the brussel sprouts, cucumber, and carrots with the dressing. Cover and chill in the refrigerator for 2 hours.
Toast the almonds in a dry nonstick skillet until golden brown, stirring constantly. Remove from the pan and let cool.
Adjust the seasoning of the salad, sprinkle with the almonds, and serve.
