Low Carb Warm Brussels Sprout Salad with Hazelnuts
6.4g
Net Carbs
7.0g
Protein
26.6g
Fat
3.4g
Fiber
295
Calories
Ingredients:
- 1/2 teaspoon Salt
- 340 grams Brussels sprouts, fresh
- 1/2 cup Olive Oil
- 1/4 teaspoon Black Pepper, ground
- 2 ounces Parmesan Cheese, chunk
- 4 tablespoons Shallots, raw, chopped
- 4 tablespoons Hazelnuts, roasted
- 1 tablespoon Maple Syrup (sugar-free)
- 2 teaspoons Thyme, fresh
- 4 tablespoons Apple Cider Vinegar
- 1/4 cup Pomegranate Arils, fresh
Directions:
- Wash, dry and thinly shave Brussels sprouts in a food processor. Place in a large bowl.
- In a medium skillet over medium heat, warm 1 tablespoon olive oil. When warm, add shallot and sauté until fragrant and sizzling, 1-2 minutes. Stir in thyme, add in the remaining oil, reduce the heat to low and allow oil to warm.
- In a small bowl, whisk together the apple cider vinegar, sugar free maple syrup, salt and pepper. While whisking constantly, add the warm oil in a thin stream until fully combined, scraping all the shallot and thyme into the dressing.
- Drizzle warm dressing over shaved sprouts and toss to coat. Top with shaved parmesan, pomegranate and hazelnuts, and serve while warm. Each serving is about 1 1/3 cups.
